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A sheet pan filled with roasted salmon fillets, charred broccoli, golden baby potatoes, and fresh green asparagus garnished with lemon.

One-Pan Roasted Salmon, Broccoli, Potatoes, and Asparagus

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 4 (6-ounce) Atlantic salmon fillets
  • 1 lb baby Yukon Gold potatoes, halved
  • 2 cups broccoli florets
  • 1 bunch spring asparagus, trimmed
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic , minced
  • 1 teaspoon kosher salt
  • 0.5 teaspoon cracked black pepper
  • 1 teaspoon dried oregano
  • 1 lemon , half sliced into rounds and half juiced
  • 2 tablespoons fresh parsley, finely chopped

Method
 

  1. Preheat the convection oven to 400°F (200°C).
  2. In a large bowl, toss halved baby potatoes with 1 tablespoon of olive oil, 0.25 teaspoon salt, and 0.25 teaspoon pepper.
  3. Spread potatoes on a parchment-lined sheet pan and roast for 12 minutes to ensure internal starch gelatinization before adding faster-cooking components.
  4. Remove the sheet pan and push potatoes to the perimeter. Place salmon fillets in the center.
  5. Arrange broccoli florets and trimmed asparagus in the remaining open spaces.
  6. In a small ramekin, whisk together the remaining olive oil, minced garlic, lemon juice, oregano, and remaining salt and pepper.
  7. Drizzle the garlic-lemon mixture evenly over the salmon, broccoli, and asparagus.
  8. Top each salmon fillet with a lemon slice.
  9. Return the pan to the oven and roast for 12 to 15 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and vegetables are fork-tender.
  10. Garnish the entire dish with fresh parsley and serve immediately.