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Sheet Pan Salmon with Asparagus and Potatoes Recipe

A one-pan vegan meal featuring plant-based salmon, roasted potatoes, and asparagus in a zesty lemon-garlic sauce — minimal cleanup, maximum flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • Plant-based salmon fillets – 4 pieces
  • Baby potatoes – 400 g halved
  • Asparagus – 250 g trimmed
  • Olive oil – 3 tbsp
  • Garlic – 3 cloves minced
  • Lemon juice – 2 tbsp
  • Dijon mustard – 1 tsp
  • Dried thyme – ½ tsp
  • Smoked paprika – ½ tsp
  • Salt – ½ tsp
  • Black pepper – ¼ tsp

Method
 

  1. Preheat oven to 220°C (425°F). Line your sheet pan with parchment paper.
  2. In a bowl, whisk olive oil, lemon juice, garlic, mustard, thyme, paprika, salt, and pepper.
  3. Toss the halved potatoes in half of the marinade and spread them on the sheet pan.
  4. Roast for 15 minutes until lightly golden.
  5. Add asparagus and plant-based salmon to the same pan.
  6. Drizzle the remaining marinade over everything and toss gently.
  7. Roast for another 10–12 minutes until the veggies are tender and the “salmon” turns golden.
  8. Garnish with extra lemon slices or fresh dill.
  9. Serve hot and pretend you spent hours making it.
  10. Bonus points if you enjoy it with a glass of chilled white wine.

Notes

Nutritional Values (Per Serving)

  • Calories: 350
  • Total Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 18 g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 28%
  • Iron: 15%
  • Potassium: 14%
  • Calcium: 7%
  • Magnesium: 8%

Additional Notes / Tips

  • Don’t crowd the pan — roasted veggies hate traffic.
  • Swap potatoes for sweet potatoes if you’re feeling adventurous.
  • Add cherry tomatoes for color and sass.
  • If you can’t find vegan salmon, marinated tofu works beautifully.
  • Serve it with a drizzle of vegan garlic aioli — because you deserve fancy.