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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
Would it be ok to line pan with parchment? Thank you
Hey Joy,
Sure, that will work for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Love sheet pan meals! My husband and I loved the fresh lemon flavor. I added some fresh lemon peel and garlic to the asparagas. I also added some fresh red onion to the herb salad.
Hey Judy,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
This was really good! We will definitely make this again. The arugula and herb salad was the perfect complement to the spicy salmon.
Hey Ashley,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Made this tonight, was so so good and easy to make. Will definitely be on the regular rotation!
Hey Tally,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
Hello! Going through this recipe, I see 2 tbsp of lemon juice in the ingredient list but only 1 tbsp used in the recipe (with the brown butter).
Am I missing something?
Hey William,
Sorry for any confusion, you can also add 1 tablespoon of lemon juice in step 3. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Holy cow! So good and yea so easy. Made it for family visiting and they raves about it!
Hi Christine,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
WOW! Easy and delicious!
Hi Ashley,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Thanks, you too!
I’m thinking of doubling this and making it for my very large family in Christmas Eve. Do you have any insight into if the salmon would be okay to grill on the outdoor grill and then dress once it’s finished?
I’m also making your parm sweet potato stacks and I’m running out of oven space!
Hey Tara,
Sure, I bet that would work well for you. I hope you love the recipe, happy holidays! xTieghan
Loved this. Even my husband who isn’t a big seafood fan went back for seconds. Will make again for sure.
Hey Jennifer,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan
Another delicious recipe!! Your attention to detail and flavor is phenomenal! Simple things like browned butter knock the flavor out of the park! Keep them coming! I feel like we are eating at a top restaurant with every meal I make!!
Hi Sharon,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan
Delicious and easy!
Thanks so much Becky!
Amazing recipe made it couple weeks ago and making it today again ♥️
Hey Andrea,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
Love this one pan recipe! You can prep almost everything in advance, and the individual flavors are amazing! I suppose you can use any kind of protein or other type of fish. For the salmon rub, I used what I had on hand which is my new go to for fish, McCormick Cedar Plank Salmon Seasoning Mix. I also added some lemon zest to the browned butter. This recipe will be a keeper for sure!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! xTieghan
Absolutely LOVE this recipe. I’ve made it multiple times for friends and family and it’s always a hit. Delicious, easy and quick!
Hi Katie,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
So tasty and healthy! I’m normally not a fan of fish but I made this for dinner and was obsessed!! Definitely recommend this recipe, great flavour & quite filling!!