Oven-Roasted Salmon, Asparagus and New Potatoes

Oven Roasted Salmon, Asparagus & New Potatoes are quick, EASY, and delicious! Make everything in one sheet pan, easy clean-up, perfect for a midweek dinner

  • Prep time: 10 minutes
  • Cook time: 32 minutes
  • Yield: Serves 4


  • 1 pound (450 g) small new potatoes, scrubbed clean and halved
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 pound (225 g) medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
  • 1 tablespoon chopped fresh dill
  • 1 strip of lemon zest
  • 1 small garlic clove, coarsely chopped
  • Freshly ground pepper
  • 1 1/2 pounds (680 g) of salmon fillets or salmon steaks cut about 1-inch thick
  • 1 lemon, cut into large wedges


1 Roast the potatoes: Preheat oven to 400°F (205°C). In a sheet pan, or a large, shallow roasting pan (not glass, as it might break in an oven that hot) toss the potatoes with olive oil and sprinkle all over with salt.

Place the potatoes cut side down in the roasting pan and cook for 10-12 minutes, until the potatoes begin to brown on the bottom.

Turn the potatoes over and roast another 10 minutes until browned on top. Remove the roasting pan from the oven.

2 Toss asparagus with dill, zest, garlic, salt, olive oil, and mix with potatoes: In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, about 1/2 teaspoon of salt and a little olive oil. Add the asparagus mixture to the potatoes and stir to combine.

3 Make room for salmon fillets in the pan, and roast: Push the vegetables to the side of the dish to make room for the salmon. If you are using fillets, put them skin side down. Salt the salmon well and return the baking dish to the oven.

Roast the salmon and asparagus for 10 minutes, or until the fish is just cooked through.

If you want, remove the skin and center bones (if you are using steaks), and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.

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  • Janna

    This is a perfect mid- week meal. It comes together quickly and easily and is delicious. I will definitely be making this again and again.


  • Lee

    I love this recipe. Would it work with another kind of fish. Maybe catfish?


  • Elizabeth Simpson

    Followed your recipe tonight for dinner. Absolutely delicious! The only changes I made, seasoned the salmon with Cajun Seasoning and served the meal with homemade Hollandaise Sauce.
    Thank you Elise for sharing your talents


  • Bebe

    I usually broil skin-on salmon filets and yes, they do smell up the house.

    Lately I’ve been brushing the flesh sides (not the skin side) with a generous amount of hoisin sauce. They need no other seasoning. Delicious. Would work for baking as well. It seems to seal in the salmon’s juiciness.

  • Michelle

    Sounds just like the kind of argument my parents had in the past… thanks for the laugh and the reminder of their foibles. Recipe looks good too. :)

  • Abbie

    Every passover I come back to this recipe. It comes out perfect each time I make it. My whole family loves it.
    Thank you for sharing!

    • Elise Bauer

      Hi Abbie, I’m so glad you and your family like it! It is pretty dependable, isn’t it?

  • Marlene

    I am another one of your many unwavering, longterm Elise fans who has been making this recipe since whenever it was first on your blog. In some ways you have become part of my family. My son ate your recipes and now he has left, and Mike and I continue the tradition. Anyway I am writing this because when I woke up this morning, there it was, still on my computer screen and I started to think about how you’ve followed me around the 3 countries I have lived in since inception while hoping to be able to assemble the ingredients I need to make your recipes!. A little nostalgia this morning! By the way, I add more garlic and I am gluten and casein intolerant and can make most recipes work just fine. All the best to you.

    • Elise Bauer

      Thanks so much Marlene! I’m so happy you’ve found the recipes useful all these years. I just recently updated this one with new photos. I also find that those tiny new potatoes are the perfect size for this dish. All the best to you too.

      • Marlene

        Thank you so much !

  • Angie

    This Christmas my brother and his girlfriend threw me a curve ball. They were no longer eating meat or poultry but would eat any type of fish. I saw this recipe and the ease at which it could be cooked. Since I had a turkey cooking I need something quick and easy. As it turned out this was the star of dinner for all who came. I had a lot of turkey left over and nothing else. The loved this recipe and now it’s a big hit whenever I make it.

  • Bonnie Turner

    Totally agree with the other comments made about this recipe. The roasted potatoes, asparagus and salmon were at the top of the chart. My husband loved it as well as I also. Thanks for the awesome recipe with easy clean up.

  • Rochelle

    This was excellent. I used cauliflower instead of asparagus and roasted it with the potatoes. And I put dill butter on the salmon for the last half of cooking. We loved it!

  • Mary Meyers

    This has become one of my absolutely favorite recipes! I admit I add lots more asparagus but then, I’m on a diet and have to watch the potatoes. Darn! Even my very picky 7 year old loves the salmon and potatoes. She’s not touching the asparagus though. Give her time. Thanks for the great recipe.

  • Jodi

    I’ve been meaning to tell you that I’ve made your salmon recipe at least a dozen times! It’s always delicious and I’m making it again tonight. Thankyou for sharing this yummy, healthy meal.

    • Elise Bauer

      You’re welcome Jodi, I’m so glad you like the recipe!

  • Jim

    Thanks for the great receipt. I made this for my wife and I this evening and it was wonderful. I had to make a couple of substitutions. I used Striped Bass I caught today and green beans instead of asparagus. I love asparagus, but the green beans were fresh and fresh asparagus wasn’t available. The fish was moist and very flavorful, but the star of the meal were the potatoes and the green beans. And 1 dish to wash. This will be a regular for us. Can’t wait to make it for friends.

  • Elise Bauer

    Hi Eljae – That’s the problem with grills in the winter, isn’t it? Who wants to go outside?

    Hi Kate – asparagus are perfectly complemented to salmon. I guess you could use another vegetable, but I can’t think of one that would work as well as asparagus. That said, why don’t you experiment and let us all know what you find?

    Hello Annabelle – I find my folks hilarious. Thankfully, they spend a lot of time considering what they want to put in their (and my) bellies, giving me ample recipe writing material.

    Hi Karina – Yummmm, that sounds good…

  • adriana

    I just cooked this and it was very delicious, the salmon was not overcooked and the asparagus and potatoes we’re well flavored.
    thank you for sharing! :)

  • Heather

    I love love LOVE this recipe. I needed a way to cook some salmon. :)

  • Anna

    Thanks for another great recipe! I never know how to cook fish, but this was super easy and delicious! My salmon fillets must have been larger than yours because they took 25+ minutes to cook. I added some crushed red pepper and garlic powder to the potatoes; they were fantastic.

  • Moxie

    Followed directions exactly…probably the best seafood I’ve had in a long time. Thanks for another great recipe!


  • milatami

    Lovely meal…frequent on my table…..thanks….i would advise to store some dill in the freezer chop it with some sea salt keep it in plastic container it lasts month ad it;s fresh when u need it….

  • Helen

    Even though this has been posted for some time, wanted to let you know that I made this yesterday for company using salmon filets . It was wonderful. I am not a confident cook and it was easy and great especially with one pan. Thanks for what will certainly become a favorite.

  • Jeanine

    Made this tonight with steelhead trout filets instead of salmon (cheaper, at Costco,) and it turned out very well! I was a little afraid that the fish would be bland or stick because there wasn’t any seasoning directly applied to it, but it blended well with the vegetables.

    I actually steamed the potatoes and the asparagus first, before roasting, because people here like their vegetables mushy. It was well-received. Thanks!

  • Tanya (from Ukraine)

    Good day, dear Elise!

    Thank you so much for your blog! I LOVE IT! I accidently found it on the web and now it is my everyday “must-read”. Here in Ukraine we have a completely different cuisine but I really enjoy American, Mexican and Japanese recipes that I have found here. It has been barely a week since I found this website, but I already made Banana Cookies, Thumbpint Cookies, Potato Skins and Cheesy Bread. Yesterday I cooked this fantastic salmon. My little daughter loved it! Thank you so much again! You are my inspiration! Kind regards to you and your family (especially to your Dad)! :) Tanya

  • Christine F.

    Thank you for the recipe. Tried it tonight and absolutely LOVED the asparagus! (Even my boyfriend ate all of his asparagus w/o complaint!)

    Had to improvise as the grocery store had no fresh dill (used a slightly smaller amount of dill weed) and all I had was minced garlic, but it was still great.

    I also had no problems with the frozen individually packed salmon fillets that can be bought in my Grocer’s freezer section – they turned out good!

    Only issue: Not sure if I cooked the potatoes too long – they were a little dry/bland in comparison to the tasty asparagus. Thinking a sauce/glaze for the salmon and the potatoes would help give some pizazz.

    Again, thank you – I will definitely try this recipe again! :)

  • Christine F.

    I have a question that I cannot seem to find an answer for on this website or any other. I don’t use fresh lemons very often, and although there are plenty of suggestions about what to do with leftover lemon hulls, I cannot find any that address what may be done with a leftover lemon that has been “zested?”

    I would greatly welcome any suggestions from Elise or other food patrons, as I hate to be wasteful and simply throw out the lemon after it has been used for zest! Thank you.

    This sounds like a great recipe and I’m really looking forward to making it! In fact, there’s a LOT of recipes from your site I can hardly wait to try out. Thanks, again!

    I use lemon juice for so many things, squeeze some over fish, add some to a glass of water to freshen it up, squeeze some over vegetables like asparagus or broccoli. ~Elise

  • Joan

    Elise – Thank you for another simple to follow, tasty, quick recipe. Appreciate it. And – folks – definitely try the glazed salmon!!!!!

    P.S. I used 6 oz. salmon filets. Did not dry out.

  • Suzie

    This is the best salmon recipe I have ever made or eaten out. The potatoes and asparagus would be a great side dish with anything. Thanks!

  • amy

    I made this last night. Very easy one-dish meal. I used a large non-stick skillet that I usually only use for oven roasted potatoes (I’ve never had any luck browning potatoes in anything not non-stick). The smell was mouth-watering. Big hit with my fiance and I. We try to have salmon once a week and I this recipe will be used many more times.

  • Stephanie

    I made this for dinner, and it was amazing! My house smelled wonderful, and the guests were thoroughly pleased. Thank you for the great (and healthy) recipe!

  • cola

    Tell your Dad thanks, just made it and it was lovely!!

  • Erin

    Awesome meal! I was searched My Delicious links for what to do with the salmon I thawed, and this popped up as another link other people had bookmarked. I immediately zeroed in this because I had asparagus and red potatoes leftover from a meal earlier in the week! I was bummed though because I couldn’t find my camera to take a picture so I could blog it.

    Thanks again for the recipe! I love your site!

  • rokorox

    This is truly a one-pot meal…except I didn’t even have a pot to wash! The gremolata-esque mixture of dill, lemon and garlic was awesome on the potatoes and asparagus. This recipe is a winner. Thank you!

  • Yana

    I was looking for something quick and healthy to make for dinner and, of course, hit your website first. I’m so glad I tried this – it was fantastic and incredibly easy to make! I need more recipes like this one :) Thanks!

  • Kathy

    Made the recipe last night for 14 people with 5 pounds of Salmon filet from Costco. Cooked the potatoes a bit longer than suggested because I had to use small reds rather than new potatoes (we don’t get them much in CA). People came back for seconds and loved it! Salmon was moist and flavorful with perfect blend of veg and starch. Great recipe – super easy to follow.

  • corey

    I went to the grocery store this evening and came back with wild salmon fillets, new potatoes, and asparagus. I came looking for some guidance on the temperature at which to roast the potatoes and instead found a whole recipe for oven-roasted salmon with potatoes and asparagus!

    I used the recipe as far as the cooking times, but diverged somewhat when it came to the flavorings. I’ve done dill with salmon a thousand times and wanted to do something else, so I baked the salmon with just salt, pepper, and olive oil and then made a compound butter with chives and cilantro for the table. I also made a garlic aioli for the potatoes which went over really well, even with picky mayonnaise/raw egg haterz. I went ahead and followed the recipe for the asparagus; the lemon zest is a great call!

    Everything was excellent – I’ll definitely make this again.

  • Anonymous

    yummmmmy! we made this tonight and loved it! so easy and delicious. didn’t have any lemon and it still tasted great. thank you!!

  • n/a

    Great recipe. I substituted dill with mixed herbs, rosemary and thyme. You can add pretty much anything and it works, but melted butter gives it a bit more moisture.

  • Marilyn Austin

    Since the idea of one pan was so appealing, I decided to try this with chicken breast filets, potatoes, zucchini, mushrooms, onions, garlic and yellow squash. Once again, everything came out perfect. Everything done in the same order as the salmon recipe. I also tried it with tilapia, red peppers, green peppers, onion and garlic. Also perfect. And only one dish to clean. Who could ask for more?

  • Marilyn Austin

    Tried this tonight, but used parboiled fresh green beans instead. It was wonderful, and I plan to make this again and again, using different vegetables…and the house doesn’t smell like fish. Great recipe.

  • Melanie

    Great dish. I love the idea of a baked Salmon. We always seem to be BBQ and this is an awesome alternative. Very easy to prepare, I would not add as much salt next time. Yummy! We’ll be having this again in the future.

  • Ngoc

    This was so easy and delicious! It’s so nice to find great one-pan meals. :)

  • Mercedes

    I made this as a Saturday night dinner for my boyfriend and I – it turned out great! Thanks for such a great recipe!

  • Robyn

    Yesterday my neighbour gave me a fish he’d just caught and I’d bought the first asparagus I’d seen (yeah!! spring is here). I cooked the fish on top of thinly sliced potatoes that had been tossed in oil , salt & pepper and cooked on high in the oven for 10 minutes before adding the fish and lots of chopped garlic, tossed in oil. The asparagus I boiled til al dente and tossed in lemon. Scattered baby rocket leaves over plated fish. It was delicious. Today looking for ideas for shrimp and exploring your seafood section I spied your all-in-one method, for the same ingredients I’d used yesterday. I’ll experiment by adding the vegetable(s) to the roasting tin next time. I do love roast asparagus, (but for the first meal of the season just heated through always seems just right). I love new potatoes cooked on the bbq. I know I am going to love your Dad’s version. Cheers

  • lynn

    Wow, was this good! (Even the people who claim not to like asparagus wanted seconds on them). I will definitely make this again, but next time I might try it with boneless steaks, though I guess that might change the cooking time a little?

  • Alex

    My boyfriend and I tried making it this weekend and we ran into a few snags at the grocery store: no fresh dill, and no salmon steaks.

    We substituted dried dill weed, and wrapped two salmon filets with cooking string to basically make a steak. Everything was delicious, the potatoes were crispy on the outside and soft on the inside.

    Being college students, the salmon was a bit of a splurge for us, but we’re going to try cooking the rest of the asparagus bunch with some chicken in the same manner.

    Always enjoy reading, and cooking!

  • randi

    I made this tonight for my father’s birthday dinner and it was fabulous. With two young kids I didn’t have time to fuss with a complicated dinner. I used filets and they worked just fine. The meal was a big hit. Even my 3-year old loved it.

  • wineaux

    Thanks for the recipe. I made it last night and it was great. The flavours are absolutely perfect together. On top of that it’s so easy and quick to make… Exactly what I need on a weekday evening.

  • Kate

    Could you recommend another vegetable to add or perhaps to substitute in this recipe? It sounds delicious but I know a few people who don’t like asparagus (not sure how that’s possible…but it’s true.) :)

  • eljae

    This looks absolutely yummy! My favored way of cooking salmon is to marinate it with a little lemon butter and grill it on a charcoal grill. However, living in a cold climate, grilling is only an option between April and September. Perhaps I’ll splurge and fix this dish for Valentine’s Day!