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My crowd-pleasing salmon dinner…a flavorful update to the classic salmon dinner and best of all, made all in one sheet pan. Nutty brown butter meets bright lemon flavor and baby potatoes roast bake up bright and crisp. Simple ingredients, restaurant-level flavor. Top the dish with a vibrant herb salad for a pretty pop of color. It’s buttery, colorful, healthy, and beyond delicious.
Why you’ll love this recipe
- The brown butter + lemon combo gives rich, nutty depth with a clean, citrusy finish.
- One-pan friendly and adaptable to any season with easy veg add-ins.
Ingredient Notes
- Salmon fillets: Skin-on helps keep moisture and gives crisp edges; pat very dry. Choose similarly sized pieces so they cook evenly.
- Potatoes: Small waxy types (baby golds/fingerlings) keep their shape and crisp well; cut into even pieces so they finish together.
- Butter: Use unsalted to control seasoning. Brown until amber with toasty milk solids and a nutty aroma.
- Lemon: Zest first for max flavor; add juice off heat or near the end to keep the butter from tasting bitter.
- Aromatics & add-ons: Garlic (add late so it doesn’t burn), capers (salty pop), fresh dill/parsley, red pepper flakes for warmth.
- Olive oil & salt/pepper: Oil helps potatoes crisp; season in layers.
The inspiration
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…
Start with the potatoes. 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. Space them out (no crowding) for browning. They’re ready when edges are deep golden and a fork slides in easily.Roast the potatoes in the oven until they start to soften.
Prepare the salmon. 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 minutes.
Prep the Herb Salad. 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. Melt over medium, stir as it foams, watch for amber color and nutty scent with browned specks. Pull off heat the moment it turns golden to avoid burning. Browning the butter adds a nutty richness to the salmon that feels very special and tastes delicious.
When to add lemon: Stir zest into the brown butter; add lemon juice off heat or at the very end so it stays bright and doesn’t dull the butter’s flavor.
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!
Can I use frozen salmon?
Yes—thaw fully in the fridge, then pat very dry before cooking so it sears and doesn’t steam.
Should I cook with skin-on or skinless salmon?
Skin-on helps retain moisture and gets pleasantly crisp; if using skinless, be extra gentle when flipping and watch doneness closely.
How do I know the salmon is done without a thermometer?
Look for opaque sides and easy flaking with a fork, with the center still slightly rosy if you prefer medium.
Can I make this without dairy?
Use olive oil and create a quick lemon-garlic “pan sauce.” It won’t taste nutty like brown butter, but it’s bright and flavorful.
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 post was originally published on March 31, 2021
There are definitely some herbs from spice on top of this salmon? What is it? It will not look the same if I just put the browned butter on top.
Hey Marti,
The salmon is coated with the cajun seasoning listed in step 2. I hope you enjoy this recipe, please let me know if you have any other questions! xTieghan
This was so tasty!! I was looking for something pretty easy (and delicious) and this recipe is one I’ll definitely make again!
Hey Tori,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter ?Tieghan
Made this for my salmon loving family tonight. They said it was AMAZING! Thank you for another home run recipe! What a great addition to our spring menus! xo
Hey Becca,
Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan
Your recipes vand your creativity are amazing!!!! This was incredible and something I keep on my regular list. I can’t wait to serve it to guest- they’ll think I’m a gourmet cook!
Thanks for sharing your talent with me! I love your recipes and stories!
Hey Tara,
Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan
On Instagram you show garlic added to the brown butter but I don’t show it in the recipe?
Hey Kimberly,
Sorry for the confusion, you can certainly add garlic to the browned butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last night. It came out great – a huge hit! All the flavors go so well together and very easy! Will be making this again very soon!
Hey Alicia,
Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Happy Friday! xTieghan
I’m adding salmon and asparagus to my shopping list! This looks fantastic. Thank you!
I hope you love the recipe Sera!! xTieghan
This was simple and delicious! We loved it. We had the salad on the side instead but all of the flavors together were delicious. The perfect Spring patio dinner.
Hey Kinsey,
I am delighted that this recipe was enjoyed, thanks so much for making it!! xTieghan
Hi Tieghan, thank you for sharing this amazing recipe. Is there any replacement for the red wine vinegar? I don’t have it… tha k you
Hey Laura,
You could use white wine vinegar! I hope you love the dish, let me know if you give it a try! xTieghan
I would love to try this recipe this weekend. I’m temporarily unable to have anything spicy…would you have an alternative to the Cajun spice?
Hey Amanda,
I would recommend trying this recipe, much less spice and still super simple:
https://fett-weg.today/lemon-garlic-butter-salmon/%3C/a%3E%3Cbr /> I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi-
Am trying this tonight-Where does the 2nd T of lemon go?
Carrie
Hey Carrie,
If you want extra lemon go ahead and add it if not, you can just use the 1 tablespoon. I hope you love the recipe! Let me know if you give it a try! xTieghan
Which cheese should I drizzle the butter over?? Thanks for clarifying! Happy Easter!
Hey there,
Parmesan cheese is the only cheese used in this recipe:) I hope you love the dish, please let me know if you have any other questions! xTieghan
Once again…absolutely delicious. We really enjoyed the taste of spring flavors, especially the salad topping is giving it it’s extra tweak. Happy Easter from Munich! Your Osterhase!
Hey Sibylle,
I am delighted that this recipe was enjoyed, thanks so much for making it!! xTieghan
This looks so beautiful and perfect for this week leading up to Easter. Needed some Salmon inspiration!!!
Thank you!
Thanks so much Kathleen, I hope you enjoy the recipe! xTieghan
will be making this soon can i use mushrooms and vegan butter as am a vegan plus dairy butter and ghee makes me vomit perfect for my after office meal everyday will dm you if i make this and let you know how it goes Thanks Ramya
Let me know if you give the recipe a try! xTieghan