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Sheet Pan Salmon, Potatoes, and Asparagus with a Chimichurri Sauce

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This is one of our go-to weeknight meals. It can be whipped up very quickly and tastes so good. Also, it creates very few dishes, a huge plus for us! A few ingredients turn into a great dinner that is pretty healthy too.

The chimichurri sauce is key for this dish. The lemon juice adds a great tang to the fish and vegetables and the parsley adds that pop of fresh, herby goodness.

We like to finish baking the salmon, potatoes, and asparagus with some of the chimichurri sauce but definitely leave some of the sauce to top everything off right before eating. We love dunking one of the crispy potatoes in the zesty sauce, it’s so good!

Sheet Pan Salmon, Potatoes, and Asparagus with a Chimichurri Sauce

A one sheet pan dinner with wild salmon, tender new potatoes, and asparagus all topped with an herby chimichurri sauce.
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Course Main Course
Servings 4 people

Ingredients
  

  • 1 lb small new potatoes halved
  • 1 lb asparagus trimmed
  • 4 4-oz salmon fillets
  • salt to taste
  • freshly ground black pepper to taste
  • olive oil

Chimichurri Sauce

  • 3 cloves garlic minced
  • ½ cup parsley minced
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp lemon juice

Instructions
 

  • Preheat the oven to 400 F.
  • In a large sheet pan, toss the potatoes with salt, pepper, and about 2 tbsp of olive oil. Spread them out in one even layer and bake for 25-30 minutes, until the potatoes are crispy.
  • Remove the sheet pan with the potatoes from the oven and make some space for the salmon fillets and the asparagus. Place the salmon, skin side down, in the sheet pan and spread the asparagus across the pan in an even layer. Drizzle the salmon and asparagus with about 2 tbsp of olive oil and sprinkle with salt and pepper, to taste.
  • Place the potatoes, salmon, and asparagus in the oven and bake for 8 minutes.
  • Combine all the ingredients for the chimichurri sauce in a medium bowl and mix well. Set aside.
  • Remove the sheet pan from the oven and spoon most of the chimichurri sauce over everything and bake for an additional 3 minutes.
  • Remove the sheet pan from the oven and serve hot with the remaining chimichurri sauce to drizzle over the top.

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