Salmon Sheet Pan

I have always been a fan of sheet pan suppers but I appreciate them even more now as we learn how to navigate our new normal of quarentine life. The days are hectic and the simplicity of having our entire dinner on one pan is really nice! I recently found this recipe in Eating Well magazine and adapted it slightly based on items I had in the fridge and pantry and it was a big hit. It’s light but full of flavor and sure to be back on our table soon.
Xx, Heather


3 Tablespoons extra virgin olive oil

1 Tablespoon fresh rosemary, finely chopped

2 teaspoons garlic, minced

1 pound baby red potatoes , cut into 1 inch pieces

1 teaspoon of salt

3/4 teaspoon ground pepper

1 pound asparagus, trimmed

1 1/4 pound wild sockeye salmon, cut into 4 equal servings

2 lemons

2 tablespoons balsamic glaze

1/2 teaspoon whole-grain mustard


1. Preheat oven to 425 degrees.

2. Combine olive oil, rosemary and garlic in a bowl and set aside. You will use the mixture in several steps.

3. Stir 1 tablespoon of the rosemary mixture and 1/2 teaspoon of salt and pepper in with the potatoes until evenly distributed. Arrange the potatoes on a sheet pan (I use parchment paper to make the clean up easier) and roast for 20 minutes.

4. While the potatoes cook, coat the asparagus with 1 tablespoon of the roasemary mixture, 1/4 teaspoon of salt and 1/8 teaspoon pepper. At the end of the 20 minutes, shift the potaotes to one end of the sheet pan and add the asparagus. Roast for 3 minutes and then part the vegetables and create space to add the salmon filets to the middle of the sheet pan.

5. Use the last tablespoon of the rosemary mixture, 1/4 teaspoon of salt and 1/8 teaspoon of pepper to top the salmon fillets. Cut one of the lemons into thin slices and place them around the salmon and vegetables. Roast for 5 minutes. While cooking, cut the remaining lemon into wedges to use after the salmon is done.

6. Combine the balsamic glaze and the mustard in a small bowl. Brush 1 tablespoon of the glaze mixture on the salmon. Roast for 5 additonal minutes and then drizzle the remaining glaze mixture over the asparagus and potatoes. Squeeze lemon over the asparagus and serve with additional lemon wedges.


  1. May 13, 2020 / 8:24 am

    This looks amazing and I can’t wait to try it! Do you have a recipe for balsamic glaze? I have tried two different recipes, and although the flavor is good, the consistency when I put it on hot foods thins drastically.

    • Heather
      May 13, 2020 / 10:34 am

      It’s so good…I hope you and Bob love it!! I used a store bought balsamic glaze last night but I did have a recipe I liked for making it…I’ll look back and send it your way when I find it!