One-Pan Salmon with Baby Potatoes & Asparagus is a simple, wholesome dinner that delivers big flavor with minimal effort and cleanup. Everything cooks together on one tray, allowing the potatoes to roast until golden, the asparagus to stay crisp-tender, and the salmon to turn perfectly flaky and juicy under a garlic butter finish.
This recipe is ideal for busy weeknights, casual entertaining, or anytime you want a balanced meal without juggling multiple pans. Roasting the potatoes first ensures they’re tender inside with lightly crisp edges before the salmon and asparagus join the pan, so everything finishes cooking at just the right time.
Ingredients
- 4 salmon fillets – Similar thickness for even cooking.
- 500 g baby potatoes, halved – Creamy centers with golden edges.
- 1 bunch asparagus – Trimmed for tender bites.
- 2 tbsp olive oil – Helps the potatoes roast evenly.
- 2 tbsp butter, melted – Adds richness and flavor.
- 3 cloves garlic, minced – Infuses everything with savory aroma.
- Salt & black pepper – For seasoning throughout.
- Paprika or chili flakes (optional) – Adds gentle warmth.
- Fresh parsley, chopped – For a fresh, herbaceous finish.
- Lemon wedges – Brightens and balances the dish.
Method
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