Sheet Pan Salmon and Veggies

Closeup overhead shot of roasted salmon, asparagus, fingerling potatoes, and cherry tomatoes on a blue sheet tray.

Sheet Pan Salmon and Veggies is an easy and delicious dinner recipe pairing Dijon, brown sugar, and chipotle-rubbed baked salmon with roasted fingerling potatoes, sweet burst cherry tomatoes, savory asparagus, and thyme. It's a perfect sheet pan recipe for a weeknight but tasty enough for the weekend!

5 from 78 votes

Print Pin

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 27

Total Time: 32

Servings: people

Calories: 369kcal

Equipment

Ingredients

1.5 pounds fingerling potatoes or baby potatoes
2 tablespoons olive oil divided
5 sprigs thyme or ½ teaspoon dried thyme
½ teaspoon garlic powder or more to taste
2 salmon filets 8 ounces each
1 tablespoon Dijon mustard
½ tablespoon sugar brown or cane
½ teaspoon chipotle powder or paprika
1 bunch asparagus
1 pint cherry tomatoes or grape tomatoes
kosher salt to taste
black pepper to taste

Instructions

Preheat oven to 425 degrees Fahrenheit. Line your sheet pan with foil or parchment paper.
Slice your fingerling potatoes into halves, or thirds for particularly large potatoes. Very small potatoes can be left whole.
Add the potatoes, 1 tablespoon olive oil, thyme, salt, pepper, and ¼ teaspoon garlic powder to a bowl and stir to coat well.
Place the potatoes and thyme on the lined baking sheet. Place it in the oven and bake for 15 minutes.
Trim the asparagus, then add the tomatoes and asparagus to a bowl, drizzle with 1 tablespoon olive oil, and sprinkle with ¼ teaspoon garlic powder, salt, and pepper.
Season the salmon with salt and pepper.
Mix the Dijon mustard, sugar, and chipotle powder together. Then, brush the salmon with the mixture.
Remove the sheet pan from the oven.
Push the potatoes to one side of the pan and fill the remaining area with the asparagus, tomatoes, and salmon.
Bake for another 12 to 15 minutes depending on the thickness of your salmon. You want it to reach an internal temperature of 125 degrees Fahrenheit.
Remove from the oven and serve.

Notes

General

I prefer to remove the skin from the salmon in this recipe, either before or after cooking. It won't become crispy due to the moisture in the vegetables.
I recommend using a full sheet pan here, as opposed to a half sheet pan, to allow the potatoes room to brown and crisp a bit.
An oven thermometer is a tool I highly recommend. Ovens can provide readings that are off by 100 degrees or more. Having a reliable oven thermometer will always tell you the true temperature you're working with.
If you have a larger appetite, you can add an extra fillet of salmon to your sheet pan meal or serve it with some dinner rolls or salad.

Storage and Reheating

Fridge Store leftovers in an airtight container in the fridge for 3 to 4 days.
Freezer I don't recommend freezing this recipe, as the texture of the vegetables will be a bit mushy when defrosted.
Reheating Reheat the salmon, potatoes, and veggies on a sheet tray at 275 degrees F for about 15 minutes, or until warmed through. You can also reheat them in the microwave, but the potatoes will not maintain any crispiness.

Nutrition