Next Post
This post may contain affiliate links, please see our privacy policy for details.
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!
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!
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.
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.
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!
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
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
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.
Ingredients
- 1 pound baby potatoes, halved
- 4 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 1 - 1 1/2 pounds salmon filet
- 2 tablespoons cajun seasoning
- 1 tablespoon lemon zest plus 2 tablespoons lemon juice
- 2 teaspoons red wine vinegar
- 1 cup arugula
- 1/2 cup fresh basil leaves, roughly torn
- 1/4 cup fresh dill, roughly torn
- 1 bunch asparagus, ends trimmed
- 1/2 cup grated parmesan
- 4 tablespoons salted butter
Instructions
- 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.
Notes
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.
this may sound silly, but can I use chicken instead?
Hey Rah,
Yes, chicken would be fantastic! I hope you love this recipe, please let me know if you give it a try! xTieghan
really delicious upgrade to just a salmon dinner. my boyfriend loved it and all the flavors worked really great together. for my taste, i might use a little less butter on the salmon since salon is already such a fatty/rich fish but the potatoes, asparagus and arugula/herbs were SO good with this!
Hey Victoria,
Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan
Delicious! Love the spice blend and the herb salad. I had to cook the potatoes longer than the recipe said (about 15 min). I skipped the butter to save calories and it was still amazing. Thank you!
Hey Elena,
I am so glad that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
Delicious. Made without any substitutions or modifications.
Hey Katherine,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan
I’m a little confused. The recipe calls for 2tblsp lemon juice but instructions only mention one. The intro mentions a dressing apart from the butter to pour over everything but the only dressing in the instructions is mixed in with the arugula. Guess I’ll just ignore the intro and that mysterious other TBPLS of lemon and follow the instructions
Hey Felice,
if you really love the extra lemon you can use more:) I hope you love the recipe! xTieghan
Made this last night and it was so tasty and easy for a mid-week meal.
Hey Veronica,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan
So good. I made a version of this last night and my family and our guests loved it. I used the seasoning on some fresh halibut and made it with the asparagus, and swapped potatoes for brussels sprouts since our guests were doing Keto. Super delicious and the brown butter lemon sauce was amazing. I often leave out little touches like that but I guess I shouldn’t! Nice one, thank you.
Hey Deb,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan
Yet another inspired and creative culinary masterpiece. How do you do it?! It was on the table within 45 minutes and tasted like I’d spent hours…. So so so good. Can’t wait to make this again and again! Thankyou!
Hey Katherine,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan
I’m typically not a fan of sheet pan dinners, because it’s difficult to time each ingredient out – but this was perfect! The ingredients were simple, everything was cooked just right and the flavors blended harmoniously. I did omit the Parmesan cheese to make this dairy free, but we didn’t miss it. This recipe is going in a regular rotation…loved it!
Hey Char,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan
Absolutely delicious and so easy!! I added sweet potatoes in with the baby potatoes as well. Will be making this over and over again
Hey Alice,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan
This was amazing!!! This will definitely be on our rotation.
Hey Megan,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan
This was absolutely delicious. The lemon browned butter sauce was so so good. Best salmon we have had in a long time ?
Hey Cindy,
So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan
Had this for dinner tonight and it was out of this world! Your recipes are always so delicious and fun and easy to prepare. You’ve turned this non-cook into someone who looks forward to cooking (and eating) these delightful meals. Thank you!
Hey Lisa,
So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan
Made this tonight and it’s going to be in regular rotation! I zested the lemon before realizing it was for the arugula salad which I excluded. Instead, I mixed the zest in with the grated parmesan for the asparagus … *chefskiss* … It was so good!! And that lemon brown butter is incredible!
Hey Briar,
So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan
Made this last night. Such a bomb spring dinner and so easy to make after work. Will definitely make this again!
Hey Krissy,
Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan