Baked Salmon with Asparagus and Sweet Potato

The Ultimate One-Pan Baked Salmon Dinner

This method is designed for minimal cleanup and maximum flavor. The sweet potatoes roast first since they take the longest, then the salmon and asparagus join the pan to finish together.

Yield: 2-3 servings

Prep time: 15 minutes

Cook time: 25-30 minutes

Ingredients

For the Sweet Potatoes:

• 1 large sweet potato (or 2 medium), peeled and cubed into ½-inch pieces

• 1 tbsp olive oil

• ½ tsp paprika (smoked or sweet)

• Salt and black pepper to taste

For the Salmon & Asparagus:

• 2 (6-oz) salmon fillets, skin-on or skinless

• 1 bunch of asparagus (about ½ lb), woody ends snapped off

• 2 tbsp olive oil, divided

• 2 cloves garlic, minced

• 1 tbsp fresh lemon juice (plus extra lemon wedges for serving)

• 1 tsp dried herbs (dill, oregano, or an Italian blend work well)

• Salt and black pepper to taste

• Optional garnish: Fresh parsley or dill, chopped

Instructions

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. Roast the Sweet Potatoes: In a medium bowl, toss the cubed sweet potato with 1 tbsp olive oil, paprika, salt, and pepper. Spread them in a single layer on one half of the prepared baking sheet. Roast for 15 minutes.

3. Prepare the Salmon and Asparagus: While the sweet potatoes are roasting, pat the salmon fillets dry with a paper towel. Place them in the bowl used for the potatoes (no need to wash it). Drizzle with 1 tbsp of olive oil, lemon juice, minced garlic, dried herbs, salt, and pepper. Gently rub the seasoning all over the fillets.

   • In the same bowl (after the salmon is out), toss the asparagus with the remaining 1 tbsp of olive oil, salt, and pepper.

4. Assemble the Pan: After the sweet potatoes have roasted for 15 minutes, remove the pan from the oven. Push the sweet potatoes to one side. Place the seasoned salmon fillets in the center of the pan and arrange the asparagus in a single layer on the empty side.

5. Bake: Return the pan to the oven and bake for 12-15 minutes, or until:

   • Salmon is opaque and flakes easily with a fork (internal temp of 145°F / 63°C is USDA recommended, but many prefer it around 125-135°F for medium).

   • Asparagus is tender-crisp.

   • Sweet Potatoes are soft and caramelized at the edges.

6. Serve: Serve immediately directly from the sheet pan or plate individually. Garnish with fresh herbs and a squeeze of fresh lemon juice.

Chef’s Tips & Variations

• Perfect Salmon: To avoid overcooking, check the salmon at the 10-minute mark. The thickness of the fillets varies greatly. It will continue to cook for a minute after removed from the oven (carryover cooking).

• Skin-On vs. Skin-Off: Skin-on fillets are harder to overcook and stay extra moist. The skin becomes crispy and is delicious to eat or easy to leave on the plate.

• Flavor Boosters:

  • Lemon Herb: Place thin lemon slices on top of the salmon before baking.

  • Maple Glaze: Whisk 2 tbsp maple syrup with 1 tbsp Dijon mustard and brush it over the salmon before baking.

  • Spicy: Add a pinch of cayenne pepper or chili flakes to the sweet potato seasoning.

  • Garlic Parmesan: Toss the asparagus with a sprinkle of grated parmesan cheese in the last 2 minutes of baking.

• Vegetable Swaps: Don’t have asparagus? Broccoli florets, green beans, or halved Brussels sprouts are excellent substitutes. Add them at the same time you would the asparagus.

• Meal Prep: This recipe is perfect for weekly meal prep. Let everything cool completely before dividing into airtight containers. It will keep in the fridge for 3-4 days.

How to Get Everything Done at Once (Timeline)

Enjoy your delicious and healthy homemade meal