Garlic butter salmon baked with baby potatoes and asparagus on one pan — a flavorful, complete meal that’s simple to assemble. Easily customizable for Whole30, Paleo, or low-carb diets.
This sheet pan dinner is the kind of meal you can rely on any night of the week: one pan, minimal cleanup, and lots of flavor. It’s versatile enough to suit different diets — simply omit the potatoes for a low-carb or keto option, or swap butter for ghee to keep it dairy-free.
The whole meal comes together quickly, about 30 minutes from start to finish when you plan ahead and thaw the salmon in the refrigerator that morning. The family-friendly combination of tender potatoes, crisp asparagus, and flaky salmon makes it easy to satisfy picky eaters while still serving a nourishing dinner.
Paleo, Whole30, & Keto Sheet Pan Salmon Dinner
While butter isn’t strictly Whole30 or technically Paleo, using high-quality pastured butter or substituting ghee keeps this recipe aligned with many real-food approaches. If you prefer dairy-free, ghee or a neutral cooking oil will work well with the garlic and herbs to deliver great flavor.
To make this meal low carb or keto, skip the potatoes and focus on the salmon and asparagus dressed in garlic butter. Salmon contributes healthy fats and a satisfying texture, while the garlic-herb butter brings richness and brightness from lemon.
Choose the best-quality produce and fish your budget allows — it makes a noticeable difference in taste and nutrition.
What You Need
- 1 pound baby potatoes
- 1 pound asparagus
- Salt and pepper, to taste
- 2 tablespoons avocado oil (or olive oil)
- 1 pound wild salmon filet
Garlic Butter
- 4 tablespoons butter (or ghee for dairy-free)
- 6 garlic cloves, minced
- 1 tablespoon fresh dill or parsley
- 1 teaspoon sea salt
- 1 medium lemon, juiced and sliced (juice divided)
Helpful Tips
- Use thin asparagus stalks so they cook through during the short baking time.
- Pre-roast potatoes based on their size. Small baby potatoes generally need about 12–15 minutes before adding the salmon and asparagus; larger pieces should be halved or quartered.
- Adjust total cook time if your salmon fillet or vegetables are thicker — the recipe timing assumes thin salmon and thin asparagus.
- Fresh dill or parsley both pair beautifully with salmon; use whichever you prefer.
- Add the lemon juice to the garlic butter last to preserve brightness.
- When serving, spoon any melted garlic butter from the pan over the salmon for extra flavor.
Printable Recipe
Sheet Pan Garlic Butter Salmon, Asparagus and Potatoes
Serves: 6 • Prep: 5 mins • Cook: 30 mins • Total: 30 mins
Instructions
- Preheat oven to 425°F (220°C).
- Arrange potatoes on a sheet pan, toss with avocado oil, and season generously with salt and pepper. Spread them in an even layer.
- Roast potatoes for about 15 minutes until they begin to soften.
- While potatoes roast, trim woody ends from the asparagus, toss with oil, and season lightly with salt. Pat the salmon dry with paper towels.
- Make the garlic butter: combine butter, minced garlic, chopped dill or parsley, and salt. Add half the lemon juice and mix. Slice the remaining lemon half for topping.
- When the potatoes are partially roasted, push them to one side of the pan and arrange the asparagus on the opposite side.
- Place the salmon down the center of the pan. Spread the garlic butter over the top of the salmon and arrange lemon slices on top.
- Return the pan to the oven and bake for about 8 minutes, then broil on high for 1–2 minutes until the tops are golden — watch carefully so they don’t burn.
- Remove from the oven and serve immediately, drizzling any pan juices over the fish.
Notes
Nutrition estimates are provided for convenience and are not a substitute for professional dietary advice.
If you enjoyed this recipe, consider rating it and leaving a comment. Photos and feedback are always appreciated.
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