One Sheet Pan Salmon with Hollandaise Sauce

One sheet pan recipes are the best! First of all, roasted vegetables are my favorite way to eat vegetables. Seriously, I never liked vegetables like asparagus, broccoli, cauliflower, brussels sprouts (you get the idea), until I started roasting vegetables. The crunchier the better. Second, and probably the most important is the clean-up. All the prepping can be done with one cutting board and by seasoning everything right on the pan, It’s just two items to wash. I took a short cut with a packaged hollandaise sauce that is quickly made by adding butter and milk in a saucepan to the mix. One of these days I’ll try making a hollandaise sauce from scratch because this sauce on top of the salmon is delicious and compliments the salmon in the best way. I was definitely generous with the time it takes to make in the recipe card below. I made this in under 45 minutes.

Options, Tips and Substitutions!

1. I used fresh salmon, but you could easily use defrosted frozen salmon or salmon steaks that are already pre-cut.
2. Virtually any roasting potato will work for this recipe. I used those tiny gold potatoes that come in a 1lb bag, but you can use your favorite kind of potato.
3. As I mentioned, I prefer my potatoes and vegetables on the crispier side. The smaller that you cut your potatoes into pieces (just try and keep them as consistent in size as possible), and the longer you bake the potatoes before adding your asparagus, the crispier they will be. On the opposite end, if you like very lightly roasted potatoes, you could even add both the potatoes and asparagus at the same time and bake for 15 minutes, then add the salmon and bake. Then you’d basically be baking your potatoes and asparagus for a total of about 30 minutes and they would be only lightly roasted.
4. After drizzling olive oil and then seasoning the potatoes and asparagus, you’ll want to really mix around the potatoes and asparagus so they are evenly coated. This will ensure everything is roasted and has a nice brown crisp on the outside. I suggested with a spatula in the recipe, but find the best way to mix is just using your hands (after washing of course). You can decide whichever method will work best for you 🙂
5. Prior to adding the salmon, I lined the baking sheet with aluminum foil. I also made a little raised edge which stopped the salmon juices? I don’t know what you’d call it, but it stopped the moisture from getting on the potatoes and asparagus. The aluminum foil helped keep everything separate (and I think keep the potatoes and asparagus from getting soggy), but this is purely a preference. I’ve seen most recipes with placing the salmon right on the pan or even placing on top of the potatoes and vegetables.
6. The baking time for the salmon depends mostly on how thick your cut of salmon is. I’d say mine were fairly regular and needed about 17 minutes. You’ll know when the salmon is cooked when the outside has a pinkish or even whiteish color and the inside is pink and no longer translucent (aka see through). If the inside is red and see through, it needs a little bit longer.

One Sheet Pan Salmon with Hollandaise Sauce

Salmon, Asparagus and Potatoes are roasted on one baking sheet then topped with a creamy, lemony, hollandaise sauce. Using one baking sheet = virtually no clean-up!

• Baking Sheet, Aluminum foil (optional)

• 1-1½ lbs Salmon (separated into 4 even portions)
• 1 lb or 16oz Tiny Gold Potatoes
• 12 oz Asparagus
• 1½ Tbsp. Olive Oil (plus a little extra for the Salmon)
• ¼ tsp salt
• ¼ tsp garlic powder
• ¼ tsp pepper
• ¼ tsp dried parsley
• 1 lemon (optional)
• hollandaise sauce (from a jar, or package)

1. pre-heat over to 425°. Slice potatoes in half or in quarters. Spread out on baking sheet and drizzle 1 Tbsp of olive oil on top. Season with about ⅛ tsp of salt, pepper, garlic powder and parsley. Mix to coat evenly with spatula.

2. Bake in oven for 10 minutes (or 15 minutes if you prefer your potatoes crispy).

3. Remove potatoes from oven and push to one side. Lay out asparagus on the other side. Drizzle ½ Tbsp. olive oil and season with about ⅛ tsp. salt, pepper, garlic powder and parsley.

4. Bake in the oven for 10 minutes.

5. Remove from oven and push potatoes and asparagus together (they'll shrink as they bake, so there will be plenty of room at this point to add the salmon). Arrange salmon on the baking sheet (optional-line the side adding the salmon with a sheet of aluminum foil). Drizzle just a little bit of olive oil and season with salt and pepper. Also optional, squeeze a little bit of lemon on top of the salmon.

6. Place in oven for the final time and bake for 15-18 minutes or until salmon is fully cooked. Salmon is fully cooked when it turns a pink or white color on the outside and pink and opaque on the inside. It will also flake apart very easily with a fork.

7. If preparing your own hollandaise sauce or making one from package, prepare while salmon is baking in the oven.

8. Remove oven, top with hollandaise sauce and serve immediately.

Main Course