Name: Green Goddess Sheet Pan Salmon & Potatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb Golden potatoes, sliced into ¼ inch medallions; 8 oz Asparagus spears, trimmed; 12 oz Boneless skinless salmon (split into two 6 oz pieces); 1 tablespoon Salted butter, cut into small pats; 2 to 3 slices Fresh lemon; 2 oz Feta cheese, crumbled; Extra virgin olive oil, for drizzling; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 cup Fresh parsley; 1 cup Fresh basil; 2 small Garlic cloves; Fresh lemon juice, from about ½ lemon; ¼ cup Greek yogurt; 2 tablespoons Olive oil; 1 tablespoon Red wine vinegar; Salt, to taste; Black pepper, to taste

Introduction

This Green Goddess Sheet Pan Salmon & Potatoes is a vibrant, flavorful dinner that comes together quickly and easily. With golden roasted potatoes, fresh asparagus, buttery lemon-topped salmon, and a tangy herb sauce finished with crumbled feta, it’s a perfect weeknight meal packed with color and taste.

The image shows a large white tray filled with four pieces of cooked salmon fillets arranged in a row close to the front side. Each salmon piece has a golden-brown seasoning crust, topped with small white crumbled cheese bits and sprinkled green herbs. Around the salmon, the tray is layered with a mix of colorful vegetables: diced red and yellow cherry tomatoes, sliced cucumbers with dark green skin and pale insides forming a curved edge along the left side, chopped red onions at the bottom, and light yellow couscous grains filling the remaining spaces behind and between the vegetables. The entire dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb golden potatoes, sliced into ¼ inch medallions

8 oz asparagus spears, trimmed

12 oz boneless skinless salmon (can be split into two 6 oz pieces)

1 tablespoon salted butter, cut into small pats

2 to 3 slices fresh lemon

2 oz feta cheese, crumbled

Extra virgin olive oil, for drizzling

Kosher salt and pepper, to taste

1 cup fresh parsley (for sauce)

1 cup fresh basil (for sauce)

2 small garlic cloves (for sauce)

Lemon juice (for sauce)

Greek yogurt (for sauce)

Olive oil (for sauce)

Red wine vinegar (for sauce)

Salt and pepper, to taste (for sauce)

Instructions

Step 1: Preheat the oven to 400°F and line a sheet pan with parchment paper. Toss the potato medallions with olive oil, kosher salt, and pepper. Spread them evenly on one side of the pan and roast for 15 minutes.

Step 2: While the potatoes roast, blend parsley, basil, garlic, lemon juice, Greek yogurt, olive oil, red wine vinegar, salt, and pepper until smooth to make the Green Goddess sauce.

Step 3: After 15 minutes, move the potatoes to one side of the pan. Add the asparagus to the other side, season with salt and pepper, and drizzle with oil.

Step 4: Place the salmon fillets on the pan. Top each fillet with pats of butter and lemon slices.

Step 5: Roast everything for another 12–15 minutes, until the salmon flakes easily with a fork and the asparagus is tender.

Step 6: Remove from the oven, drizzle the Green Goddess sauce over the salmon, potatoes, and asparagus. Sprinkle crumbled feta on top and serve hot.

Tips & Variations

Use baby potatoes for quicker roasting or parboil larger potatoes before roasting to reduce cook time.

Swap feta for goat cheese or omit for a milder flavor.

Add a pinch of crushed red pepper flakes to the sauce for a spicy kick.

Try using other fresh herbs like dill or chives in the Green Goddess sauce for different flavors.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to fully thaw and pat the salmon dry before cooking to ensure even roasting and a good texture.

How do I know when the salmon is cooked?

The salmon is done when it flakes easily with a fork and has an opaque appearance throughout. This usually takes 12–15 minutes at 400°F depending on thickness.