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Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus…a flavorful update to the classic salmon dinner. And all made together on one sheet pan! Baby potatoes roasted alongside blackened salmon with a simple lemon brown butter glaze. Top the dish with a vibrant herb salad for a pretty pop of color. It’s buttery, colorful, healthy, and beyond delicious. Perfect for upcoming Easter dinner or any night of the week…delicious no matter when you serve it!

Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus |

With Easter this weekend, salmon feels like the perfect recipe to be sharing. Something about Easter always reminds me of salmon, potatoes, and asparagus. I guess it’s because it’s often what my grandma would serve when we visited them in Florida over our Easter break.

It always brings back memories of my Nonnie.

And like my Nonnie, when it comes to entertaining, I love to keep things very simple and as easy as can be. She was the queen of simple entertaining and this sheet pan-style dinner is actually one she taught me.

She’d always roast the salmon right alongside the asparagus, so I’m taking a cue from her today!

Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus |

Here are the details…

I like to start roasting the potatoes before the salmon is added to the pan to ensure that they have enough time in the oven to fully cook. I keep the potatoes simple and just toss them with olive oil, salt, and pepper.

Roast the potatoes in the oven until they start to soften. That’s part one.

While the potatoes get a head start cooking, rub the salmon with a little a bit of cajun seasoning and lemon zest. Pull the potatoes out of the oven, slide them to one side of the pan, and add the salmon to the other side.

Now add the asparagus and toss with the parmesan.

Put the pan back into the oven and roast until the salmon reaches your preferred doneness. For me, it’s usually about ten or so minutes.

Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus |

While everything is roasting, you can start working on the herb salad and brown butter. For the salad, it’s simply arugula, fresh herbs, lemon, and a bit of red wine vinegar.

And for the brown butter? Butter and lemon, but it’s browning the butter that’s key. Browning the butter adds a nutty richness to the salmon that feels very special and tastes delicious.

Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus |

Finishing it up…

Once the salmon is finished I simply leave it on the sheet pan, drizzle it with the browned butter, then top everything with the seasoned herb salad.

Then spoon the dressing over the salmon and cheese, and serve with the potatoes on the side. And that’s it. It’s not hard or time-consuming but leaves you with a complete all-in-one dinner…and a pretty healthy one too!

Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus |

Looking for other spring-like dinners, try these:

Crispy Black Pepper Turmeric Cauliflower and Garlic Noodles

Sheet Pan Pesto Chicken and Lemon Butter Potatoes with creamy whipped feta

Burrata Caesar Salad Pizza

Lastly, if you make these Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 450 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat oven to 425° F. On a large baking sheet, combine the potatoes, 2 tablespoons olive oil, and a pinch each of salt and pepper. Toss well to coat. Bake for 15 minutes.
    2. Remove the potatoes from the oven. Add the salmon to the center of the pan (if the salmon is large, cut it into smaller portions). Rub 1 tablespoon olive oil and the cajun seasoning. Add the asparagus to the pan and toss with the parmesan. Bake everything together for 10-15 minutes or until the salmon has reached your desired doneness.
    3. In a bowl, whisk together the lemon zest, red wine vinegar, and 1 tablespoon olive oil. Season with salt and pepper. Add the arugula, basil, dill, and a pinch of chili flakes. Toss to combine.
    4. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in 1 tablespoon lemon juice.
    5. Serve the salmon, potatoes, and asparagus together with the arugula salad on top. Drizzle the brown butter over the salmon.


Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup. 
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Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus |

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  1. 5 stars
    Wow I made this tonight but skipped the arugula salad/lemon/brown butter extravaganza and it was still amazing. next time i will use less cajun spices but this recipe is going in my weekly repertoire from now on. Plus, my husband loved that it was so easy to clean up! Thanks Tieghan!

    1. Hi Aukse,
      Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! xT

    1. Hey Elizabeth,
      Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)

    1. Hey Nicole,
      Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT

    1. Hey Lisa,
      Wonderful!! I love to hear that this recipe always turns out well for you and thanks so much for making it so often! xx

  2. 5 stars
    My favorite meal to make! Everyone will expect it took you hours, but this is truly so quick, easy and incredibly delicious. It is my go to meal once weekly! We like to switch out the veggies and will do with either roasted asparagus, broccoli or green beans each time. GREAT RECIPE and nothing better than just a one pan dish!

    1. Hi Audrey,
      Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT

  3. 5 stars
    This was delicious, as usual!! We made as directed but next time I think I’ll use broccolini instead of asparagus as another commenter suggested (just because I don’t love asparagus). This was a perfect early fall dinner, and super easy to make.