Smart Recipe Kitchen

2026-05-09

This one-pan salmon dinner is balanced, fast, and easy enough for a weeknight. Serves 4.

Ingredients:

• 1 pound baby potatoes, halved
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 1/4 pounds salmon fillet, cut into 4 portions
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon lemon juice
• 12 ounces asparagus, trimmed
• 1 teaspoon garlic powder
• 1 tablespoon chopped dill or parsley

Instructions:

1. Heat the oven to 425°F and line a sheet pan with parchment.
2. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and the pepper. Roast for 18 minutes.
3. Stir together the mustard, honey, and lemon juice. Pat the salmon dry and brush it with the mixture.
4. Toss the asparagus with the remaining 1 tablespoon olive oil, garlic powder, and remaining 1/2 teaspoon salt.
5. Remove the pan, turn the potatoes, and add the asparagus and salmon.
6. Roast 10 to 12 minutes, until the salmon flakes easily and the asparagus is tender.
7. Sprinkle with dill or parsley and serve.

Why it works:

The potatoes start first so the salmon and asparagus can finish without overcooking.

Timing:

Prep 15 minutes, cook 30 minutes, total about 45 minutes.