Sheet Pan Baked Salmon and Potatoes

salmon fillets, broccoli and potatoes on a roasting sheet

This recipe for baked salmon and potatoes delivers that perfectly cooked salmon with a flaky texture and fork-tender crisp potatoes.


  • 1lb baby potatoes
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons garlic powder, divided
  • 1 teaspoon Italian seasoning
  • 4 salmon fillets
  • 1 tablespoon olive oil
  • Salt and pepper, for seasoning
  • 2 to 3 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • ½ lemon


  1. Wash the potatoes thoroughly and dry them with a kitchen towel. Half them lengthwise, and quarter them, so they’re approximately the same size.
  2. In a large bowl, place 3 tablespoons of olive oil, salt, 1 teaspoon of garlic powder, and Italian seasoning. Dump the quartered potatoes in the bowl and toss to coat all the potatoes with olive oil and seasonings.
  3. Line a baking sheet with parchment paper and preheat the oven to 425F.
  4. Transfer the potatoes onto the lined baking sheet, making sure to spread them out evenly on the surface area. Bake the potatoes for 15 minutes in the preheated oven.
  5. Prep the salmon by patting it dry with a paper towel. Sprinkle 1 to 2 teaspoons of Cajun seasoning over the salmon, depending on how spicy you’d like it to be.
  6. Remove the pan from the oven after 15 minutes, move the potatoes and place the salmon in the middle of the pan.
  7. Place the sheet pan back in the oven and cook for another 10 to 12 minutes until the salmon separates easily with a fork. Remove from oven. See the kitchen note below.
  8. Plate the salmon, top it with 1/2 tablespoon of butter, allow it to melt over the top, and serve it with roasted potatoes.



Salmon fillets tend to vary in thickness. Thin fillets will be ready closer to 9 minutes, while thicker salmon fillets will take about 12.