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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
The salmon was almost done before I realized we were supposed to fully coat it with the cajun seasoning! Misread “rub” lol. But this dish was INCREDIBLE, I subbed butternut squash for the potatoes because it’s my favorite veggie and it was wonderful! Thank you as always <3
Hey Kyra,
I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! ?Tieghan
I made this tonight and wow it was so good!! Very easy to make and not a ton of clean up which is great! Will definitely be making this one again!
Hey Ali,
I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! ?Tieghan
This recipe is delicious! Tieghan, you always add little touches to a meal that make a dish sing! The addition of the basil and dill to the arugula, the addition of the lemon butter over the salmon made this dish so delicious! Thanks for another great recipe. I’ll definitely be making it again!
Hey Sera,
I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! ?Tieghan
This was so great! Made a Tuesday night feel special.
I am so glad you enjoyed this recipe Dee! xTieghan
So delicious! The arugula salad balanced the spices on the salmon so well. Such a flavorful and easy dinner! It was also beautiful; it looked very impressive!
Hey Madeline,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan
We served this for Easter lunch. Thank you for the recipe. Everyone loved it! We will definitely make it again. I used your recipe for the cajon seasoning but used fresh herbs and fresh garlic it was awesome. Drizzled with Miyoko’s vegan butter. Served with lemon zest garlic mayo.
Hey Tammy,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Can’t wait to try this dish! Question where is your pan from? My grandma had one like this. Brings back so many memories of the delish food she made.
Thanks Patty, I hope you love the recipe!! So sorry, I do not have a link for this pan. xTieghan
This sounds delicious! I’m hoping to make it this week. Do you toss the asparagus in olive oil, salt & pepper beforehand or is it just the parmesan that goes on it? Thanks!
Hey Kimberly,
I just do the Parmesan for the asparagus. I hope you enjoy the recipe. Thanks! xTieghan
Delicious!
Thanks so much Claire!
Hi Tieghan!
We made the sheet pan lemon brown butter salmon and potatoes with parmesan asparagus last night. It was very very good with the exception of my goof. The recipe states to mix two Tbsp cajun seasoning with a Tbsp of olive oil. I rubbed the entire mixture into the salmon which made the fish much too salty and spicy. I should have known better since I’ve used cajun seasoning before. Next time I will go with a light sprinkle of seasoning after brushing on some olive oil .I may try your cajun recipe as it looks to have much less salt but lots of flavor punch! We loved the dressing for the salad and the lemon brown butter for the salmon! So simple and delicious! We’ve made several of your skillet meals more than once and love every one of them! We never cease to be amazed at your deliciously creative cullinary skills. Thank you for all the great recipes! They are very much appreciated!
Marianne and Bill
Hey Bill,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
I made this dish for dinner tonight, and it was incredible! I used a mix of asparagus and green beans, because my partner doesn’t like asparagus. The brown butter + lemon was glorious, and the arugula salad provided the perfect spice/acidity to complement the richness of the dish. Will absolutely make again!
Hey Jeanette,
Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan
Made this meal for Easter dinner. The brown butter lemon sauce was magical. Thank you!
Hey Angela,
Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan
I just made this for dinner this evening for my folks, and it was great! Simple flavors and quick prep and cook as she said. Sits very light on the stomach, and overall is a refreshing dish. Thank you for the insight Tieghan and, of course, the brown butter, heheheh 🙂
Cheers.
Hey Carson,
Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan
Ok WOW. I had plans to make a different salmon dish but I just wasn’t feeling it tonight. Saw this recipe and decided to give it a try and boy am I glad I did. The spice of the salmon, the light salad to balance it out, the crisp I got on my potatoes, the cheese on the veggies. Perfect. I can already see this will be a dish my husband will ask for weekly (and I may even give in and make it for him EVERY time he asks)
Hey Brianna,
Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan
Made this for Easter dinner and it was a huge hit!! I think I’ll be making salmon this way, with that spice rub, from now on! Absolutely delicious!! Thanks for another great meal!
Hey Janet,
Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan