This parsley and garlic-rubbed sheet pan salmon is sure to become your new favorite salmon recipe… Makes a main dish + 2 sides with just one pan to clean up!

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I’ve always been intrigued by the concept of sheet pan meals, but I’ve shied away from them, thinking they’d never work for my larger than average family. I guess I was having one of those “can’t see the forest for the trees” moments, because it simply never occurred to me that it wouldn’t be THAT much more work to just make TWO sheet pans. So I decided to give it a try — with wild-caught Alaska salmon no less…

Maybe you caught my grilled salmon in foil post back in June? If not, I’ll give you a quick recap. Cooking fresh fish has long been out of my comfort zone. In an effort to remedy this, I decided to try creating a simple salmon recipe. I figured on a lukewarm response from my family, but it turned out that they loved it and wanted more, more, MORE!

So, to keep them from getting bored with my lone salmon recipe, I decided to get to work on a sheet pan salmon recipe. And it turned out to be a huge hit, as well! I mean, you can’t go wrong with lots of fresh parsley, minced garlic, and a squeeze of lemon. And most especially not when it means you can prepare a main dish + two sides, all while dirtying only one pan! (well, 2 in my case :)

Start With Alaska Salmon

First things first… When it comes to salmon, I’ve learned to look for wild-caught Alaska salmon at the grocery store. It’s in season right now, which means it’s uber fresh. Plus, wild-caught salmon is higher in omega-3s, lower in fat, and contains less toxins than farmed fish. So I #AskForAlaska!

Tip: you may or may not need to remove the pin bones from your salmon fillet. Read up on how to do it here!

Sheet Pan Salmon Recipe

The key to this tasty sheet pan salmon is in the simple parsley and garlic rub. Mix together chopped fresh parsley, minced garlic, olive oil, salt, and pepper, and slather it all over the cut side of the salmon fillets. Let them sit for about five minutes, and then they’re ready to bake!

I surrounded my fillets with fresh thin asparagus and parboiled baby potatoes. Since the salmon is the real star of the show, I kept them very simple with just a drizzle of olive oil and some salt and pepper. Bake for 16-18 minutes, and dinner is served!

I like to garnish this dish with a little extra chopped parsley sprinkled over the potatoes and a squeeze of lemon all over. Dress up the salmon even more with thinly sliced lemon wedges.