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Sheet Pan Salmon with Creamy Scalloped Potatoes and Asparagus

Flaky citrus herb salmon baked on one pan with creamy scalloped potatoes and fresh asparagus, finished with a bright homemade citrus glaze. A healthy, complete dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 741
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs baby red potatoes sliced thin, about 1/8 inch, no peeling needed
  • 1.25 cups heavy cream
  • 0.5 tsp thyme divided, use some for potatoes and some for citrus glaze
  • 0.125 tsp cayenne pepper
  • 0.25 tsp black pepper plus more to taste for the glaze
  • 1 tsp salt plus 1/4 tsp for the citrus glaze
  • 1 tsp minced garlic jarred or fresh
  • 2 lbs asparagus about 2 bunches, tough ends trimmed
  • 0.25 cup lemon juice about 1 large lemon
  • 0.25 cup fresh orange juice about half a large orange
  • 0.33 cup olive oil added slowly while whisking to emulsify
  • 1 tsp honey 1 to 2 tsp to taste
  • 0.5 cup parmesan cheese grated
  • 16 oz salmon fillets two 8 oz portions; citrus herb rubbed or plain frozen seasoned with salt, pepper, and dill

Equipment

  • Large baking sheet (11x17)
  • Large skillet
  • Medium mixing bowl
  • Whisk
  • Food processor or mandoline

Method
 

  1. Preheat oven to 400 degrees F. Spray a large 11x17 baking sheet with nonstick spray.
  2. Slice potatoes thin to about 1/8 inch using a food processor or mandoline. Add to a large skillet with the cream, thyme, cayenne, black pepper, salt, and minced garlic. Bring to a low boil over medium heat, then reduce and simmer for about 2 minutes, stirring occasionally, until cream thickens slightly. Potatoes will still be firm.
  3. Pour the potatoes and cream onto the prepared baking sheet and spread into an even layer. Bake at 400 degrees F for 10 minutes.
  4. While potatoes bake, whisk together lemon juice and orange juice in a medium bowl. Slowly drizzle in olive oil while whisking constantly. Add salt, black pepper, thyme, and honey to taste. Toss the trimmed asparagus in the glaze until coated. Reserve remaining glaze for serving.
  5. Remove potatoes from oven. Arrange the glazed asparagus over the potatoes so some spears touch the pan. Sprinkle parmesan cheese evenly over everything.
  6. Create 4 open wells in the pan and place one salmon fillet in each well. Spray salmon spots lightly with nonstick spray if the pan looks dry.
  7. Bake at 400 degrees F for 20 minutes until potatoes are fork-tender, asparagus is crisp-tender, and salmon flakes easily with a fork.
  8. Remove from oven and spoon reserved citrus glaze generously over the salmon, potatoes, and asparagus. Serve immediately.

Notes

If using plain frozen salmon instead of citrus herb rubbed, season generously with salt, pepper, and dried dill or parsley. Regular lemon works fine in the glaze; add a touch more honey to balance. Asparagus can be swapped for broccolini, cauliflower, carrots, or Brussels sprouts. Do not pour the citrus glaze onto the pan before baking; reserve it for serving only.