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Sheet Pan Salmon and Veggies

Short on time? Hate doing dishes? Don’t know how to cook? No more excuses! This Sheet Pan Salmon and Veggies with Hellmann’s® Light Mayonnaise takes away all those problems and is ready in under 60 minutes.  It’s packed with better-for-you ingredients making it the perfect meal prep dish or family dinner.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4
Author: Chelsea LeBlanc


  • 1/3 cup Hellmann’s® Light Mayonnaise
  • 2 springs 1 tbsp rosemary, chopped
  • Salt and pepper to taste
  • 1 tsp garlic minced
  • 1 tsp Dijon mustard
  • 1/2 tsp lemon pepper
  • 2 salmon filets cut in half to make 4
  • 1 lb. petite red potatoes quartered
  • 1 bunch asparagus ends trimmed
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Garlic powder to taste
  • 1 lemon cut in rounds


  • Preheat oven to 400 degrees F. Line a large 16x22-inch sheet pan with aluminum foil.
  • While the oven preheats, combine the Hellmann’s® Light Mayonnaise, rosemary, garlic, Dijon mustard, and lemon pepper.
  • Baste each salmon filet with the mayonnaise mixture making sure to coat all 4 sides. Set aside.
  • Add the quartered potatoes to the remaining mayo mixture. Toss and add to the sheet pan. Bake the potatoes for 10 minutes.
  • Remove from the oven and add the salmon filets to the pan. Also add the asparagus. Drizzle the asparagus with olive oil and salt and pepper to taste. Cook for 20 minutes or until the salmon is cooked through and the veggies are done. Note: if salmon isn’t all the same thickness add the thinner salmon filets after you cook the thicker filets for 5 minutes.