Sheet-Pan Cajun Salmon


Sheet-Pan Cajun Salmon

Sheet-Pan Cajun Salmon

This complete sheet-pan dinner, prepared in just 30 minutes, offers convenience and simplicity at its finest. Salmon, potatoes, and asparagus are all placed on the same tray at various intervals, creating a one-pan meal that minimizes cleanup efforts. A marinade featuring Cajun seasoning and paprika infuses the salmon, adding smokiness and some color.
The asparagus's crispness complements the salmon's tender flakiness, while the addition of baby potatoes adds further depth to the dish. While this meal is complete, you could also use any leftovers by serving them over lettuce for a refreshing lunch salad the following day.
Total Time 30 minutes
Servings 4


  • 4 skin-on salmon fillets each weighing 8 ounces, with pin bones removed
  • 4 tablespoons of extra-virgin olive oil
  • 1 teaspoon of Cajun seasoning
  • 1 teaspoon of smoked paprika
  • Kosher salt preferably Diamond Crystal and black pepper
  • 1 pound of baby potatoes
  • 1 pound of thick asparagus stalks trimmed (refer to Tip)
  • 2 cloves of garlic chopped


  • Preheat the oven to 425 degrees. Place the salmon on a plate with the skin side facing up. Using a sharp knife, create 3 cuts about ⅛-inch deep into the skin, ensuring not to cut through the flesh entirely. In a medium bowl, combine 2 tablespoons of olive oil with the Cajun seasoning, paprika, and 1 teaspoon of salt. Pour the mixture over the salmon, coating both sides evenly, and allow it to marinate while you prepare the rest of the dish.
  • Add the potatoes with 1 tablespoon of olive oil, 1 teaspoon of salt, and pepper to taste on a rimmed baking sheet. Toss to coat and roast for approximately 15 minutes or until they are tender. Larger potatoes may require additional roasting time.
  • While the potatoes are roasting, combine the asparagus with the chopped garlic, the remaining 1 tablespoon of olive oil, 1 teaspoon of salt, and pepper to taste.
  • Move the potatoes to one side of the pan and arrange the salmon, skin side up, next to them. Spread the asparagus evenly on the remaining side of the pan. Roast all components together for 10 to 13 minutes, or until the asparagus reaches the desired tenderness and the salmon is cooked to your liking. Transfer the vegetables to a serving platter for crispy salmon skin and broil the fish for 1 to 2 minutes. Serve hot.


Opt for thicker asparagus stalks to prevent them from becoming soggy due to steam from the fish.