Sheet Pan Lemon-Roasted Salmon with Crispy Potatoes, Asparagus, and Tomatoes


Easy!  One pan to clean up and with aluminum foil, it’s a snap! Barb L.

Serves: 4




2 TbspFlying Olive Lemon, Gremolata, or your favorite Single Variety of Extra Virgin Olive Oil, plus a little more for greasing the pan


1 bunch asparagus, ends trimmed, about 10 stalks


1 pint cherry tomatoes, halved


½ tsp kosher salt


2 pounds salmon, cut into 4 fillets


1 lemon, thinly sliced


1 pound russet potatoes (about 1 large) diced into 1” cubes




Preheat the oven to 400 degrees F.  Line a sheet pan with aluminum foil and lightly coat with Flying Olive EVOO of Choice.


Place the asparagus and tomatoes on a plate or in a bowl. Drizzle with 1 Tbsp Flying Olive EVOO of ChoicePlace on one end of the sheet pan in an even layer.


Place the salmon fillets in the center of the pan and spread the lemon slices evenly over the top.


Place the potatoes on a plate or in a bowl (you can use the same one you used before). Drizzle with the remaining EVOO.  Place on the other end of the sheet pan in an even layer.  Sprinkle with salt. 


Bake for 10-12 minutes, or until the salmon is cooked through.  The internal temperature with an instant read thermometer should be 120-125 degrees.  The potatoes should be cooked and starting to brown. 


Inspired by a recipe in The Heathy Sheet Pan Cookbook by Ruthy Kirwan.  Rockridge Press, Emeryville, CA, 2018.


Submitted by Barb L.