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Sheet Pan Salmon and Asparagus with Crispy Smashed Potatoes

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 650
A delicious and easy-to-make sheet pan dinner featuring tender salmon, crispy smashed potatoes, and fresh asparagus, all topped with a flavorful dill yogurt sauce.

Ingredients

Potatoes

  • 2 pounds small Yukon gold potatoes (washed & dried)
  • 1.5 pounds fresh salmon (skin removed & patted dry)
  • 1 pound asparagus (woody ends trimmed off)

Olive Oil

  • 4 tablespoons olive oil (divided)
  • 0.25 teaspoon garlic powder
  • 1 tablespoon finely chopped fresh dill (can substitute with 1 teaspoon dried dill)
  • 1 lemon lemon (thinly sliced into 8 rounds)

Seasonings

  • to taste kosher salt & ground black pepper (to season)
  • 0.5 cup plain Greek yogurt
  • 0.33 cup mayonnaise
  • 0.5 lemon lemon juice (approx. 2 tablespoons)

Herbs

  • 1 tablespoon finely chopped fresh dill (can substitute with 1 teaspoon dried dill)
  • 1 tablespoon finely chopped fresh parsley

Instructions 

  • Preheat oven to 400°F. Prepare two baking sheets with parchment or foil. Toss potatoes with 2 tbsp olive oil, salt, and pepper; roast for 20-25 mins until tender.
  • Meanwhile, season asparagus with 1 tbsp olive oil, garlic powder, salt, and pepper. Season salmon with salt and pepper, place on second sheet with asparagus, top with dill and lemon slices.
  • Smash cooked potatoes to ½ inch thickness, drizzle with remaining olive oil, and bake on lower rack for 15 mins until crispy. Bake salmon and asparagus for 15 mins until cooked through.
  • Prepare lemon dill yogurt sauce by mixing yogurt, mayonnaise, lemon juice, dill, parsley, salt, and pepper. Serve salmon, asparagus, and crispy potatoes with sauce.

Notes

For extra crispiness, broil potatoes for 2 minutes at the end.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: asparagus, Potatoes, Salmon