Roasted Salmon Sheet Pan Dinner with Olive Salsa

Roasted Salmon Sheet Pan Dinner with Olive Salsa
Roasted Salmon Sheet Pan Dinner with Olive Salsa

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2 cups

chopped seeded plum tomatoes

2 tbsp.

GOYA® Capers

½ cup

finely chopped white onion

¼ cup

GOYA® Lemon Juice, divided

½ tsp.


¼ cup

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 lb.

or 500g multi-coloured baby new potatoes, halved


or 750g centre-cut salmon fillets


Meyer lemon, sliced into rounds

1 lb.

asparagus spears, trimmed


lemon, cut into wedges

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Preheat oven to 400ºF (200ºC). For the olive salsa toss together tomatoes, olives, capers, onion, 2 tbsp. lemon juice and salt. Refrigerate for at least 45 minutes or up to 1 day.

Step 2

Meanwhile, whisk together extra virgin olive oil, remaining lemon juice and Adobo; toss 2 tbsp. with potatoes. Scatter potatoes, cut side down, on large foil-lined baking sheet.

Step 3

Roast for about 15 minutes or until lightly browned. Toss potatoes and push to one side of pan. Place salmon, skin side down, in center of pan; top with lemon rounds and brush with 2 tbsp. extra virgin olive oil mixture. Toss asparagus with remaining oil mixture and arrange in even layer next to salmon on remaining side of pan.

Step 4

Bake for about 20 minutes or until salmon flakes easily around edges. Serve with olive salsa and lemon wedges.


Note: For tender-crisp asparagus, or if spears are very thin, add to the pan during the last 10 minutes of baking time

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Main Dishes Over 60

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