This one-pan salmon dinner is my go-to when I want a real meal without a pile of dishes. You get flaky, juicy salmon, tender potatoes with crisp edges, and asparagus that stays bright and snappy. Then everything gets brushed and tossed in a maple mustard sauce that’s sweet, tangy, and a little garlicky.

A Quick Look

Recipe Name: Easy One Pan Salmon Dinner
Ready In: 45 minutes
Serves: 4 servings
Main Ingredients: salmon filets, baby potatoes, bunch asparagus with ends trimmed, olive oil, grainy mustard, maple syrup, garlic, salt
Why You'll Love It: This One Pan Salmon Dinner is made with salmon, asparagus, and potatoes. The maple mustard sauce is just too good not to share! The entire family will love this easy gluten-free, pescatarian dish.

A delicious and easy baked salmon recipe

If “one pan” caught your eye, you’re in the right place. This dinner is built around three main ingredients, salmon, potatoes, and asparagus, and they all cook on the same sheet pan with smart timing so nothing overcooks.

What I love most is the sauce. Maple syrup and grainy mustard sound basic, but together they turn into a glossy, bold glaze that works on the salmon and the veggies. You brush it on the fish, then toss the rest with the potatoes and asparagus so every bite gets that sweet-savory punch. For more easy dinners like this, try One-Pan Baked Chicken Fajitas or Cajun Parmesan Salmon.

Ingredients needed to make baked salmon

This easy dinner recipe consists of 3 main ingredients: salmon, potatoes, and asparagus. Then, we'll be using olive oil, mustard, and maple syrup as a drizzle coating. Here's everything that's included:

Salmon filets: you’ll need 4 salmon filets. Skin-on or skinless both work, just cook until it flakes easily.
Baby potatoes: you’ll need 2 lbs baby potatoes, quartered. If they’re larger, cut smaller so they roast evenly.
Asparagus: you’ll need 1 bunch asparagus, ends trimmed. Broccoli or green beans can work if that’s what you have.
Olive oil: you’ll need 5 tablespoon olive oil, divided. Avocado oil is a good swap.
Grainy mustard: you’ll need 2 tablespoon grainy mustard for texture and tang. Dijon works too.
Maple syrup: you’ll need 2 tablespoon maple syrup for sweetness and glaze. Honey is a solid substitute.
Garlic: you’ll need 1 clove garlic, minced. Use 1 teaspoon garlic powder if needed.
Salt: you’ll need 2 teaspoon salt, divided. If your salmon is pre-seasoned, start with a little less.
Black pepper: you’ll need 1 teaspoon pepper, divided. Freshly cracked is always a win.
Paprika: you’ll need ½ teaspoon paprika for warmth and color. Smoked paprika is great if you like a deeper flavor.

Kitchen tools used to make this meal

Baking sheet
Parchment paper
Spatula
Spoon

How to make one pan salmon dinner

Preheat the oven to 425°F and line a baking sheet with parchment paper. High heat is the key here because it roasts the potatoes while keeping the salmon juicy.

Optional but helpful, microwave the whole baby potatoes for 2 minutes before cutting them. This gives them a head start so they come out tender inside without needing extra oven time. Quarter the potatoes once they’re cool enough to handle.

Add the asparagus to the baking sheet and drizzle with 2 tablespoon olive oil, plus ½ teaspoon salt and ¼ teaspoon pepper. Toss right on the pan so everything is lightly coated.

Place the potatoes next to the asparagus and drizzle with 2 tablespoon olive oil, plus ½ teaspoon salt and ¼ teaspoon pepper. Toss again. Spread everything into an even layer so it roasts instead of steaming, give the potatoes a little space if you can.

Bake the veggies for 20 minutes. While they roast, whisk together the sauce in a small bowl: 1 tablespoon olive oil, 2 tablespoon grainy mustard, 2 tablespoon maple syrup, 1 minced garlic clove, 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon paprika. It should look glossy and slightly thick.

After 20 minutes, pull the pan out and add the salmon skin side down. Brush the salmon with about half the sauce. Spoon the remaining sauce over the potatoes and asparagus, then toss the veggies to coat. Keep the salmon in place so the glaze stays on top.

Bake for 12–14 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches 145°F in the thickest part.

salmon, potatoes, asparagus on baking sheet

Recipe Tips

Below are some common one-pan salmon dinner questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post! I’ll be happy to help.

HOW DO I KNOW WHEN THE SALMON IS DONE?

Salmon is done when it flakes easily with a fork and looks opaque in the center. For the most accurate check, use a thermometer and aim for 145°F at the thickest part.

WHAT IF MY POTATOES ARE NOT TENDER ENOUGH?

Cut them smaller next time, it makes a big difference. You can also do the optional microwave step, or roast the potatoes for 5–10 extra minutes before adding the salmon.

CAN I USE A DIFFERENT VEGETABLE THAN ASPARAGUS?

Yes. Broccoli florets, green beans, Brussels sprouts, or carrots all work well. Just cut them to a similar size so they roast evenly.

CAN I SWAP THE MUSTARD OR MAPLE SYRUP?

Dijon works if you don’t have grainy mustard. Honey can replace maple syrup for a similar sweet glaze.

WHAT SHOULD I SERVE WITH THIS?

It’s a full meal as-is, but it’s great with something fresh on the side. A simple green salad or Crispy Baked Chili Lime Sweet Potato Fries are both solid options, depending on your mood.

Storing leftovers

Store leftovers in an airtight container in the fridge for 2–3 days.Reheat on a baking sheet at 350°F until warmed through, or microwave in short bursts. If you can, reheat the potatoes and asparagus a little longer than the salmon so the fish doesn’t dry out.

Craving some more salmon dinners?

I have you covered! If you liked this easy salmon dish, you'll love these dinner recipes too!

Erin Antoniak