This easy Sheet Pan Salmon and Potatoes with Veggies is a complete meal baked on one tray—and it’s absolutely packed with flavor! Tender, flaky salmon is glazed with a sweet and savory honey Dijon garlic chili sauce, paired with crispy roasted baby potatoes and vibrant vegetables like asparagus and cherry tomatoes. It’s an effortless dinner that’s big on flavor and perfect for busy weeknights.

Why You’ll Love This Sheet Pan Salmon Recipe

• One pan, minimal mess – Everything cooks on one tray, making cleanup a breeze.
• Prep-as-you-go – Roast the potatoes first, then prep the salmon glaze and veggies while they bake.
• Incredibly flavorful – The honey Dijon garlic chili glaze caramelizes as it bakes, adding irresistible flavor to the salmon.
• Super customizable – Swap in your favorite veggies or seasoning blends for a dinner that suits your taste.
• Fast and fuss-free – Ready in under 45 minutes with simple ingredients you likely already have in your kitchen.

---

Ingredients You’ll Need

For the salmon and vegetables:

• 4 salmon fillets (about 6 oz or 170 g each)
• 1½ pounds baby potatoes, halved
• 1 pound asparagus, ends trimmed
• 1 cup cherry or grape tomatoes (on or off the vine)
• 4 tablespoons olive oil, divided
• Salt and pepper, to taste
• 2 teaspoons seasoning blend of choice + ½ teaspoon extra (e.g., lemon pepper, Italian, za’atar)

For the glaze:

• 2 tablespoons honey
• 1½ teaspoons Dijon mustard
• 1 teaspoon sriracha or garlic chili sauce
• 1 tablespoon melted butter
• Pinch of salt and pepper

Optional for serving:

• Fresh chopped parsley
• Lemon slices and juice

---

How to Make Sheet Pan Salmon and Veggies

1. Preheat oven to 425°F and line a large sheet pan with foil or parchment.
2. Roast the potatoes: Toss halved baby potatoes with 2 tablespoons olive oil, salt, pepper, and 2 teaspoons of your seasoning blend. Spread them on the sheet pan and roast for 20 minutes, shaking the pan halfway through.
3. Make the glaze: While the potatoes roast, whisk together melted butter, honey, Dijon mustard, sriracha, the remaining ½ teaspoon of seasoning, and a pinch of salt and pepper. Brush the glaze over the salmon fillets.
4. Assemble the tray: Remove the sheet pan from the oven and push the potatoes to one side. Add the glazed salmon fillets, asparagus, and cherry tomatoes to the tray. Drizzle remaining olive oil over the veggies and season with salt and pepper.
5. Finish baking: Return the pan to the oven and bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork. If desired, broil for 1–2 minutes for extra color and char.
6. Serve: Garnish with chopped parsley and fresh lemon slices. Add a squeeze of lemon juice over everything just before serving for a bright finish.

---

Recipe Tips & Variations

• Timing is key: Choose vegetables that roast quickly like asparagus, tomatoes, zucchini, or green beans. Heartier vegetables like carrots or Brussels sprouts should go in with the potatoes.
• Don’t crowd the pan: Give your ingredients space to roast, not steam.
• Customize your seasoning: Try harissa, za’atar, Tex-Mex, or even herbs de Provence—just be mindful of the salt content if your blend includes it.
• No salmon? Use other firm white fish like cod, halibut, or hake—just check for doneness the same way: the flesh should flake and turn opaque.

---

More Salmon Recipes to Try

• Lemon Butter Salmon
• Roasted Citrus Salmon with Green Olive Salsa Verde
• Cilantro Lime Salmon
• Smoked Salmon Pasta Salad
• Baked Trout with Lemon Garlic Sauce

---

This sheet pan salmon dinner is everything you want in a midweek meal: fast, easy, and packed with flavor. Plus, cleanup is a breeze. Whether you stick with the classic combo of salmon, potatoes, asparagus, and tomatoes—or switch things up with your favorite seasonal veggies—you’ll come back to this recipe again and again.