Sheet Pan Salmon and Asparagus with Crispy Smashed Potatoes

There’s something magical about a meal that comes together on a single sheet pan. As someone who values both flavor and efficiency in the kitchen, I’ve found few dishes more satisfying than this Sheet Pan Salmon and Asparagus with Crispy Smashed Potatoes. It combines perfectly cooked salmon fillets, tender-crisp asparagus, and the irresistible texture of potatoes that are both fluffy inside and delightfully crispy outside.

What I love most about this recipe is how it transforms simple ingredients into a restaurant-worthy meal with minimal effort. The salmon develops a beautiful glaze, the asparagus takes on a slight char that enhances its natural sweetness, and those smashed potatoes? They’re absolutely addictive with their golden, crunchy edges.

Whether you’re looking for a weeknight dinner solution or a dish impressive enough for guests, this sheet pan wonder delivers on all fronts. Let me walk you through creating this balanced, nutritious, and utterly delicious meal that will soon become a staple in your cooking repertoire.

Ingredients

For the Crispy Smashed Potatoes:

• 1½ pounds (680g) baby potatoes or small Yukon Gold potatoes
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes (optional)

For the Salmon:

• 4 salmon fillets (about 6 ounces/170g each), skin-on
• 2 tablespoons olive oil
• 2 tablespoons maple syrup or honey
• 2 tablespoons whole grain mustard
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1 tablespoon fresh dill, chopped (plus more for garnish)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the Asparagus:

• 1 pound (450g) asparagus, woody ends trimmed
• 1 tablespoon olive oil
• Zest of one lemon
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For Serving:

• Lemon wedges
• Fresh herbs (dill, parsley, or chives)
• Flaky sea salt

Equipment Needed

• Large sheet pan (approximately 18×13 inches)
• Second sheet pan or large baking dish
• Heavy-bottomed pot for boiling potatoes
• Colander
• Small mixing bowls
• Measuring spoons and cups
• Fork or potato masher
• Brush for glazing salmon
• Aluminum foil
• Parchment paper (optional)

Instructions

Preparing the Crispy Smashed Potatoes:

1. Preheat your oven to 425°F (220°C) and position racks in the upper and lower thirds of the oven.
2. Rinse the potatoes under cold water to remove any dirt. If using larger potatoes, cut them in half to ensure even cooking.
3. Place the potatoes in a large pot and cover with cold water by about an inch. Add 1 tablespoon of salt to the water.
4. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender but not falling apart, about 15-20 minutes.
5. While the potatoes are cooking, combine the olive oil, minced garlic, chopped rosemary, salt, pepper, smoked paprika, and red pepper flakes (if using) in a small bowl. Set aside.
6. Once the potatoes are tender, drain them in a colander and let them steam dry for about 5 minutes.
7. Line your sheet pan with parchment paper or lightly oil it. Transfer the potatoes to the sheet pan, spacing them about 2 inches apart.
8. Using the bottom of a drinking glass, measuring cup, or potato masher, gently press down on each potato until it’s flattened to about ½-inch thickness. Be careful not to smash them so much that they fall apart.
9. Brush or drizzle the seasoned olive oil mixture over each smashed potato, making sure they’re well coated.
10. Place the sheet pan on the lower rack of your preheated oven and roast for 20 minutes.

Preparing the Salmon and Asparagus:

11. While the potatoes are roasting, prepare the salmon glaze. In a small bowl, whisk together the olive oil, maple syrup or honey, whole grain mustard, lemon juice, minced garlic, chopped dill, salt, and pepper.
12. Line a second sheet pan with aluminum foil or parchment paper.
13. Place the salmon fillets skin-side down on the prepared pan, leaving space between each piece.
14. Brush the salmon generously with half of the glaze mixture, reserving the rest for later.
15. In a medium bowl, toss the trimmed asparagus with olive oil, lemon zest, salt, and pepper until evenly coated.
16. After the potatoes have roasted for 20 minutes, flip them carefully with a spatula, then return to the oven for another 10 minutes.
17. Remove the potatoes from the oven, push them to one side of the pan (they should be almost done but not completely), and arrange the seasoned asparagus on the other side of the same sheet pan.
18. Place the sheet pan with the potatoes and asparagus back on the lower rack.
19. Place the sheet pan with the salmon on the upper rack of the oven.
20. Roast both pans for 10-12 minutes, or until the salmon reaches an internal temperature of 125°F (52°C) for medium-rare or 130°F (54°C) for medium.
21. During the last 2 minutes of cooking, brush the salmon with the remaining glaze and switch the oven to broil to caramelize the top of the salmon and add extra crispiness to the potatoes. Watch carefully to prevent burning!

Serving:

22. Remove both sheet pans from the oven. The potatoes should be golden and crispy, the asparagus tender with slight char, and the salmon opaque and flaking easily with a fork.
23. Transfer the salmon, potatoes, and asparagus to serving plates.
24. Garnish with fresh herbs, lemon wedges, and a sprinkle of flaky sea salt.
25. Serve immediately while everything is hot and at peak texture.

Nutrition Information

I’ve included this detailed nutrition breakdown so you can understand exactly what you’re getting from this well-balanced meal:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tips for Success

Perfect Potatoes

• Choose the right potatoes: Baby Yukon Golds or small red potatoes work best for this recipe because they have thin skins and a naturally buttery flavor.
• Don’t skip the boiling step: This ensures the interiors are fluffy before you crisp them up.
• Let them dry completely: After boiling, allow the potatoes to steam dry thoroughly. This helps achieve maximum crispiness.
• Give them space: Don’t overcrowd the potatoes on the sheet pan. They need room to release steam and crisp up properly.

Salmon Insights

• Even sizing matters: Try to select salmon fillets of similar thickness so they cook at the same rate.
• Room temperature start: Take your salmon out of the refrigerator about 15 minutes before cooking to ensure even cooking.
• Don’t overcook: Salmon continues to cook after it’s removed from the oven, so take it out when it’s just shy of your desired doneness.
• Check for doneness: The salmon is done when it flakes easily with a fork but is still moist inside.

Asparagus Perfection

• Choose the right size: Medium thickness asparagus works best for this recipe. Very thin spears might overcook, while extremely thick ones might not cook through.
• Snap or cut?: You can either snap off the woody ends (they’ll break naturally at the right spot) or cut them off about 1-1.5 inches from the bottom.
• Uniform sizing: Try to arrange asparagus spears in a single layer with similar thickness parts aligned for even cooking.

Variations

Herb and Seasoning Options

• Replace the dill with tarragon, basil, or parsley for a different flavor profile
• Add a tablespoon of capers to the salmon glaze for a briny punch
• Use za’atar or herbes de Provence instead of plain rosemary on the potatoes
• Mix ¼ cup grated Parmesan cheese into the potato seasoning mixture for extra umami

Vegetable Swaps

• Substitute green beans, broccoli, or brussels sprouts for the asparagus
• Add cherry tomatoes or sliced bell peppers to roast alongside the asparagus
• Include thinly sliced lemon under and over the salmon for a more pronounced citrus flavor

Protein Alternatives

• Use steelhead trout or arctic char as a direct substitute for salmon
• Try with boneless, skinless chicken thighs (increase cooking time to 20-25 minutes)
• Make it vegetarian by using thick-cut portobello mushrooms instead of salmon

Make-Ahead and Storage Tips

Preparation Ahead of Time

• Potatoes: Boil, smash, and season the potatoes up to 24 hours ahead. Store in the refrigerator covered with plastic wrap, then bring to room temperature before roasting.
• Salmon marinade: Mix the salmon glaze up to 2 days ahead and store in an airtight container in the refrigerator.
• Asparagus: Trim and season the asparagus up to 24 hours ahead. Store in a sealed container in the refrigerator.

Storing Leftovers

• Refrigeration: Store leftovers in airtight containers in the refrigerator for up to 3 days.
• Reheating: For best results, reheat the salmon separately from the vegetables. Warm the potatoes and asparagus in a 350°F (175°C) oven for 10-12 minutes until heated through. Gently warm the salmon in a 300°F (150°C) oven, covered with foil, for 8-10 minutes.
• Freezing: This dish is best enjoyed fresh. While the potatoes can be frozen after being boiled and before smashing, I don’t recommend freezing the completed dish as the texture will suffer significantly.

Serving Suggestions

This sheet pan meal is essentially a complete dinner on its own, but here are some delightful accompaniments that can elevate your dining experience:

Simple Side Salads

• Arugula tossed with lemon juice, olive oil, and shaved Parmesan
• Mixed greens with a light vinaigrette and toasted walnuts
• Cucumber and radish salad with fresh dill and a light yogurt dressing

Complementary Sauces

• Creamy dill sauce (mix Greek yogurt, lemon juice, chopped dill, and a touch of garlic)
• Lemon-caper aioli for dipping the potatoes
• Quick cucumber raita for a cool contrast

Light Starters

• Cucumber and radish crudités with hummus
• Light vegetable soup like gazpacho in summer or clear broth in winter
• Marinated olives and a small cheese plate

Frequently Asked Questions

Can I use frozen salmon for this recipe? Yes, but make sure to thaw it completely in the refrigerator overnight and pat it dry very thoroughly before cooking. Frozen salmon that isn’t properly thawed will release excess moisture and won’t glaze as nicely.

What if I can’t find baby potatoes? You can use regular-sized Yukon Gold or red potatoes cut into 2-inch chunks. The boiling time might need to be adjusted slightly, but the rest of the process remains the same.

Can I make this dish with sweet potatoes instead? Absolutely! Sweet potatoes make a delicious variation. They’ll need slightly less boiling time (about 12-15 minutes) and won’t get quite as crispy as regular potatoes, but they offer a wonderful flavor contrast with the salmon.

What’s the best way to know when salmon is done cooking? The most reliable method is using an instant-read thermometer inserted into the thickest part of the fillet. For medium-rare, aim for 125°F (52°C); for medium, 130°F (54°C). Alternatively, the salmon should flake easily with a fork but still be slightly translucent in the center for perfect doneness.

How can I make this recipe dairy-free? Good news! This recipe is naturally dairy-free as written. Just ensure that any substitutions you make maintain that status if needed.

Can I use dried herbs instead of fresh? Yes, but reduce the amount to one-third of what’s called for with fresh herbs. For example, use 1 teaspoon dried rosemary instead of 1 tablespoon fresh, and 1 teaspoon dried dill instead of 1 tablespoon fresh.

My asparagus stalks vary in thickness – how do I ensure even cooking? If you have mixed thickness, arrange the thicker stalks toward the outside edges of the pan where it’s typically hotter, and the thinner ones toward the center. Alternatively, you can split very thick asparagus stalks lengthwise so they cook more evenly.

Can I prep this entire meal in advance and cook it later? I wouldn’t recommend assembling the entire sheet pan ahead of time, as the potatoes can get soggy. However, you can boil and smash the potatoes, prepare the salmon marinade, and trim the asparagus up to a day ahead. Store everything separately in the refrigerator, then assemble and bake according to the instructions when you’re ready to cook.

What other seasonings work well with this meal? Other herbs and spices that pair beautifully with this dish include thyme, oregano, tarragon, sumac, or even a mild curry powder on the potatoes. For the salmon, try adding a touch of orange zest, a small amount of Dijon mustard, or even a drizzle of balsamic glaze before serving.

The Science Behind the Perfect Sheet Pan Meal

Understanding a few culinary principles can help you master this dish and adapt it to your preferences:

Heat Distribution: Sheet pan cooking works because the metal conducts heat efficiently, creating browning and caramelization through direct contact. Using the upper and lower racks strategically lets you manage different cooking times for various ingredients.

Maillard Reaction: This is the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. It’s what creates the crispy, golden exterior on your smashed potatoes and the caramelized glaze on the salmon.

Moisture Management: The key to crispiness is controlling moisture. Letting the boiled potatoes dry thoroughly before roasting and patting the salmon dry before applying the glaze helps achieve better texture.

Complementary Cooking Times: This recipe works because the components are orchestrated to finish cooking simultaneously. The potatoes start first because they take longest, while the salmon and asparagus join later because they cook more quickly.

Conclusion

This Sheet Pan Salmon and Asparagus with Crispy Smashed Potatoes isn’t just a recipe—it’s a celebration of how simple ingredients can transform into something extraordinary with the right techniques. It exemplifies the beauty of sheet pan cooking: minimal cleanup, maximum flavor, and a perfectly balanced meal.

The contrast between the crispy-edged, fluffy-centered potatoes, the tender flaky salmon with its sweet-savory glaze, and the bright green asparagus creates a symphony of textures and flavors that makes this dish memorable. It’s versatile enough to serve on busy weeknights yet impressive enough for entertaining.

I hope you enjoy making and eating this meal as much as I do. There’s something deeply satisfying about pulling a perfectly cooked sheet pan dinner from the oven—it’s that rare combination of convenience and culinary excellence that makes home cooking truly rewarding.

What I treasure most about recipes like this one is how they bring restaurant-quality dining to your home table without the fuss. It’s proof that with a few quality ingredients and some simple techniques, you can create food that nourishes both body and soul.

Happy cooking!