Recipe: Sheet Pan Crispy Salmon and Potatoes

Recipe: Sheet Pan Crispy Salmon and Potatoes

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Kelli Foster
Sep 18, 2017
(Image credit: Joe Lingeman)

This sheet pan supper will show you just how quick and simple it can be to get a salmon dinner on the table any night of the week. It all starts by firing up your broiler. Do that and you will be tucking into perfectly cooked fillets with just the right amount of char around the edges. We're making it a meal by partnering this weeknight-friendly fish with crispy red potato rounds and tender asparagus spears. Oh, and it will all happen in under 20 minutes. Yes, really!

(Image credit: Joe Lingeman)

Behold the Power of the Broiler

Think of your oven's broiler like an upside-down grill that blasts food with an intense high heat from above. It's one of my favorite methods of quick-cooking, and also leaves an irresistible golden crust and light char around the edges of the fish and over the vegetables. This is why it is crucial to check the positioning of the upper oven rack before cooking and adjusting it when necessary. When it's too close to the heating element, food is more likely to burn on the outside while the inside can remain undercooked.

Sheet Pan Crispy Salmon and Potatoes

Serves 4

1/4 cup freshly squeezed lemon juice (from 1 medium lemon)
2 tablespoons olive oil, divided
2 cloves garlic, minced
2 tablespoons coarsely chopped fresh parsley leaves
1 pound medium red potatoes, cut into 1/4-inch-thick slices
1 bunch asparagus (about 1 pound), trimmed
4 (6-ounce) skin-on salmon fillets, preferably about 1 1/4 inches thick
1/2 teaspoon kosher salt, plus more fore seasoning
Freshly ground black pepper

Place the lemon juice, 1 tablespoon of the oil, garlic, and parsley in a shallow container large enough to hold all the pieces of salmon in a single layer and whisk to combine. Place the salmon in the marinade skin-side up. Cover and refrigerate for about 10 minutes while the oven heats up.

Arrange an oven rack about 6 inches below the broiler, then set the oven to broil.

Line a rimmed baking sheet with aluminum foil. Place the potatoes and asparagus on the baking sheet and drizzle with the remaining 1 tablespoon of oil and sprinkle with the 1/2 teaspoon of salt. Arrange in a single layer around the edges of the baking sheet. Place the salmon fillets on the center of the baking sheet skin-side down (discard any remaining marinade in the container). Season the salmon skin with salt and pepper.

Broil until the salmon is cooked through and flakes easily, 6 to 10 minutes. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare, or 135°F to 145°F for well-done. Total cook time will depend on the thickness of salmon.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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