Sheet Pan Baked Salmon and Potatoes

Servings: 4

Prep Time: 10

Cook Time: 30

Total Time: 40

This baked salmon and potatoes recipe delivers flaky salmon and tender, crispy potatoes all on one sheet pan.

5 from 86 votes

Line a baking sheet with parchment paper (or foil) and preheat the oven to 425F.
Wash the potatoes thoroughly and dry them with a kitchen towel. Half them lengthwise, and quarter them, so they're approximately the same size.
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 them with olive oil and seasonings. Transfer the potatoes to the lined baking sheet and spread them out evenly.
Bake the potatoes for 15 minutes in the preheated oven. If adding broccoli, add it to the sheet pan after the potatoes have baked for 10 minutes so the broccoli doesn’t overcook.
Meanwhile, pat the salmon dry with a paper towel. Then season the tops with Cajun seasoning (or salmon seasoning).
Remove the pan from the oven (after 15 minutes), move the potatoes to the sides, and place the salmon in the middle of the pan. Return the sheet pan to the oven and bake for an additional 10 to 12 minutes, until the salmon separates easily with a fork. When the salmon is ready, remove the sheet pan from the oven.
Plate the salmon, top each piece with ½ tablespoon of butter, allow it to melt over the top, and squeeze some fresh lemon over the salmon. Add the roasted potatoes on the side.

Salmon fillets vary in thickness, so start checking for doneness around 9 minutes. Thinner fillets cook faster, while thicker pieces can take closer to 12 minutes.
If your salmon has skin, place it skin-side down on the sheet pan while baking.