Salmon is one of those dinners that feels special, even when it’s super easy to make. It has a rich, buttery taste that works with so many flavors, fresh, creamy, tangy, or even a little sweet.

But the real question is: what should you serve with it so the whole plate tastes amazing?

The best sides for salmon do two things. First, they balance the fish’s flavor (so it doesn’t feel too heavy).

Second, they add a mix of textures, something crisp, something soft, and something bright. That’s why salmon pairs so well with veggies, grains, potatoes, and simple salads.

No matter if your salmon is baked, grilled, pan-seared, or air-fried, these pairings will help you build a meal that feels complete and satisfying.

Sides for Salmon: Simple to Gourmet

Salmon is tasty on its own, but the right side dish can make the whole meal feel complete. Whether you want something quick and simple or a more gourmet plate, there are plenty of sides that pair well with salmon.

Some sides keep things light and fresh, like roasted asparagus, a crisp salad, or lemony green beans. Others make the meal feel cozy and filling, like garlic mashed potatoes, rice pilaf, or creamy pasta.

I’ll also share recipe ideas that match different salmon styles, like what goes best with honey-glazed salmon, spicy salmon, or herb-baked salmon, so you’re never stuck wondering what to serve next.

17 Side Dishes for Salmon with Recipes

These side dishes are chosen to match salmon’s rich flavor, so your meal feels balanced and complete.

You’ll find a mix of quick everyday options and gourmet-style sides, each with simple ingredients and an easy recipe to follow.

1. Lemon Garlic Asparagus

Asparagus tastes fresh and slightly crisp, which balances salmon’s rich flavor. It’s also one of the fastest sides you can make.

Ingredients:

• Asparagus
• Olive oil
• Garlic (minced)
• Salt + black pepper
• Lemon (juice + zest)

Recipe:

Heat your oven to 220°C/425°F and line a tray. Trim the woody ends off the asparagus and spread the spears out so they’re not piled up.

Drizzle with olive oil, add minced garlic, salt, and pepper, then toss with your hands so every spear is lightly coated.

Roast for 10–12 minutes (thin spears need less time, thick spears need more) until the tips look slightly crisp and the stalks are tender but not mushy.

Take them out and immediately squeeze fresh lemon juice over the top. Finish with a bit of lemon zest for extra flavor and serve right away.

2. Crispy Roasted Baby Potatoes

These are crunchy outside and fluffy inside, which feels perfect with salmon. They also work with almost any salmon seasoning, from lemon-herb to Cajun.

Ingredients:

• Baby potatoes
• olive oil
• salt
• black pepper
• rosemary or thyme (optional)

Recipe:

Preheat the oven to 220°C/425°F. Halve baby potatoes (quarter any bigger ones), so they cook evenly.

Toss them in a bowl with olive oil, salt, pepper, and rosemary/thyme if you like. Spread them cut-side down on a baking tray, leaving space between pieces so they roast instead of steaming.

Roast for 25–30 minutes, then flip and roast 5–10 minutes more until deeply golden and crisp at the edges and fork-tender in the middle.

If your potatoes are larger, they may need a few extra minutes. Taste and add a final pinch of salt. Serve hot alongside salmon with a lemon wedge.

3. Herb Lemon Rice

This side is light, simple, and it soaks up any sauces from the salmon. Lemon and herbs make the whole plate taste fresher.

Ingredients:

• Cooked rice (basmati/jasmine)
• Butter or olive oil
• Parsley or dill (chopped)
• Lemon zest (and a little juice)
• Salt + black pepper

Recipe:

Cook rice the usual way (stovetop or rice cooker) and let it rest covered for 5 minutes, then fluff with a fork so it’s not sticky.

While it’s still warm, add a small spoon of butter or a drizzle of olive oil and stir gently so it melts through.

Mix in chopped parsley or dill, plus lemon zest for a bright smell and taste. Add salt and pepper, then taste.

If you want it a little more “lemony,” add a slight squeeze of lemon juice. Don’t add too much, or it can make the rice wet.

For a nicer texture, stir in a handful of chopped cucumber or toasted nuts right before serving.

4. Garlic Butter Green Beans

Green beans add crunch and a clean veggie flavor next to salmon. Garlic butter makes them tasty without feeling heavy.

Ingredients:

• Green beans (trimmed)
• Butter (or olive oil)
• Garlic (minced)
• Salt + black pepper
• Lemon (optional)

Recipe:

Wash and trim the ends of the green beans. Heat a pan on medium heat and melt butter (or heat olive oil). Add the minced garlic and stir for 20–30 seconds. You want it fragrant, not brown.

Add green beans and toss so they’re coated. Cook for 5–7 minutes, stirring often, until the beans are bright green and tender-crisp.

If the pan looks dry, add 1–2 tablespoons of water and cover for 1 minute to steam them slightly.

Season with salt and pepper. Turn off the heat and finish with a slight squeeze of lemon for extra freshness. Serve immediately so they stay snappy.

5. Cucumber Dill Yogurt Salad

This is cool, creamy, and refreshing, perfect if your salmon is spicy or smoky. It’s also a no-cook side.

Ingredients:

• Cucumber (sliced)
• Greek yogurt
• Dill (fresh or dried)
• Lemon juice
• Salt + black pepper

Recipe:

Slice the cucumber into thin rounds or half-moons. If your cucumber is very watery, sprinkle a pinch of salt on the slices and let them sit for 5 minutes, then dab dry; this keeps the salad from getting runny.

In a bowl, mix Greek yogurt with dill, lemon juice, salt, and pepper until smooth. Add cucumbers and toss until coated.

Taste and adjust more lemon to make it brighter, more dill to make it more herbaceous.

Chill for 10–15 minutes so the flavors blend, but it’s fine right away too.

For a fancier version, add a little garlic, a drizzle of olive oil, or a pinch of paprika on top. Serve cold beside salmon.

6. Simple Caesar salad

Caesar salad is crisp, salty, and filling enough to make salmon feel like a full meal. It’s also super quick.

Ingredients:

• Romaine lettuce
• Caesar dressing
• Parmesan
• Croutons
• Black pepper
• Lemon wedge (optional)

Recipe:

Wash and dry romaine well. Dry lettuce helps the dressing coat evenly instead of sliding off. Chop romaine into bite-sized pieces and add to a large bowl.

Start with a small amount of Caesar dressing and toss, then add more only if needed so it doesn’t get soggy.

Sprinkle in grated or shaved parmesan and add croutons at the end so they stay crunchy. Finish with black pepper and, if you like it brighter, squeeze a little lemon over the top.

If you want to make it feel more gourmet, add a few capers or a small pinch of garlic powder. Serve right away so the lettuce stays crisp next to hot salmon.

7. Lemon Parsley Quinoa

Quinoa is light but still filling, and it pairs well with salmon’s texture. It’s also great for meal prep.

Ingredients:

• Quinoa
• Water or broth
• Olive oil
• Lemon juice + zest
• Parsley (chopped)
• Salt + black pepper

Recipe:

Rinse quinoa in a fine strainer for 20 seconds to remove bitterness.

Add quinoa and water (or broth for more flavor) to a pot, bring to a boil, then reduce to low, cover, and simmer for 12–15 minutes until the liquid is absorbed.

Please turn off the heat and let it sit covered for 5 minutes, then fluff with a fork. While warm, stir in olive oil, lemon zest, and a squeeze of lemon juice.

Add chopped parsley, salt, and pepper, then taste and adjust. For extra crunch and freshness, mix in diced cucumber or chopped bell pepper.

If you want it richer, add feta crumbles. Serve warm or at room temperature with salmon.

8. Honey-Roasted Carrots

Carrots add a gentle sweetness that tastes amazing with salmon, especially with lemon or garlic flavors. They also look beautiful on the plate.

Ingredients:

• Carrots (sticks or rounds)
• Olive oil
• Honey (or maple syrup)
• Salt + black pepper
• Thyme (optional)

Recipe:

Heat the oven to 220°C/425°F. Peel carrots if you want, and cut them into bite-sized pieces so they roast evenly.

Toss carrots with olive oil, a drizzle of honey, salt, pepper, and thyme if you like. Spread in a single layer on a baking tray, and crowding makes them steam instead of roasting.

Roast for 18–25 minutes, flipping once, until the edges are browned and the carrots are tender. Taste and add a tiny pinch of salt to balance the sweetness.

For a more gourmet finish, add a small splash of balsamic vinegar or sprinkle crushed nuts on top. Serve hot with salmon for a sweet-and-savory combo.

9. Sautéed Spinach with Garlic

Spinach is soft, simple, and fast, great when you want a healthy side in minutes. Lemon keeps it from tasting heavy.

Ingredients:

• Fresh spinach
• Olive oil or butter
• Garlic (minced)
• Salt + pepper
• Lemon (optional)

Recipe:

Rinse spinach and shake off extra water. Heat a pan over medium heat with olive oil or butter.

Add minced garlic and stir for 20–30 seconds until fragrant. Add spinach in handfuls; it looks like a lot at first, but it wilts quickly.

Stir and cook for 2–3 minutes until just wilted and bright green. Don’t overcook it, or it can turn dull and watery.

Season with salt and pepper. If there’s a lot of liquid in the pan, tilt the pan and spoon it out so the spinach stays tasty instead of soggy.

Finish with a squeeze of lemon to brighten everything. Serve right away beside the salmon.

10. Creamy Mashed Potatoes

Creamy mash is cozy and classic with salmon, especially if your salmon has a sauce. It’s comfort food that always works.

Ingredients:

• Potatoes (Yukon gold or regular)
• Butter
• Milk (warm)
• Salt + pepper
• Roasted garlic (optional)

Recipe:

Peel (optional) and chop potatoes into equal chunks so they cook evenly. Boil in salted water for 15–20 minutes until a fork slides in easily.

Drain well and return the potatoes to the pot for 1 minute on low heat to dry off extra water. This makes them fluffier.

Mash, then add butter and warm milk a little at a time until creamy. Season with salt and pepper and taste as you go.

For extra flavor, mix in roasted garlic or a spoonful of sour cream. Don’t overmix, or they can turn gluey. Serve warm with salmon and a sprinkle of herbs on top.

11. Parmesan Roasted Broccoli

Roasting broccoli brings out a deeper, slightly sweet flavor, and Parmesan adds a savory finish that pairs well with salmon. It’s easy but tastes restaurant-style.

Ingredients:

• Broccoli florets,
• olive oil
• salt
• black pepper
• parmesan (grated)
• garlic powder

Recipe:

Preheat your oven to 220°C/425°F. Wash broccoli and pat it dry well so it browns properly. Cut into medium florets, toss with olive oil, salt, pepper, and a pinch of garlic powder if using.

Spread in a single layer on a tray with space between pieces. Roast for 18–22 minutes, tossing once halfway, until the edges are browned and the stems are tender-crisp.

Sprinkle parmesan on top and roast 2–3 minutes more until melted. For extra crisp edges, you can broil for 1–2 minutes at the end (watch closely).

Finish with a squeeze of lemon if you want extra brightness.

12. Chili-Lime Butter Corn

Corn is sweet, juicy, and kid-friendly, but chili and lime make it feel more grown-up. It’s great with smoky or grilled salmon.

Ingredients:

• Corn kernels (fresh or frozen)
• Butter
• Lime juice
• Chili powder (or paprika)
• Salt
• Cilantro (optional)

Recipe:

If using frozen corn, thaw it quickly in a colander under warm water, then drain. Heat a pan on medium and melt butter.

Add corn and cook for 4–6 minutes, stirring, until it’s hot and slightly glossy. Add a squeeze of lime juice, a pinch of chili powder (start small), and salt.

Stir well, and taste. Add more lime if you want it brighter or more chili if you like heat. Turn off the heat and sprinkle chopped cilantro on top if you enjoy it.

For a richer version, stir in a spoon of mayo and a little parmesan for an “elote-style” vibe. Serve warm with salmon.

13. Pesto pasta

Pesto pasta feels fancy even though it’s quick. It’s especially good with baked or pan-seared salmon.

Ingredients:

• Pasta (penne/spaghetti)
• Pesto (store-bought or homemade)
• Parmesan
• Olive oil or butter (optional)
• Cherry tomatoes (optional)

Recipe:

Boil pasta in salted water until al dente, following the package time. Before draining, save about ½ cup of pasta water. This helps the sauce stick. Drain pasta and return it to the pot.

Add pesto and a splash of pasta water, then toss until glossy and evenly coated. Add more pasta water a little at a time until the sauce looks silky, not dry.

Stir in parmesan for extra flavor. If you want freshness, toss in halved cherry tomatoes (they warm up slightly from the pasta).

Taste and add a tiny pinch of salt if needed (pesto can already be salty). Serve right away with salmon and a lemon wedge.

14. Creamy coleslaw

Coleslaw adds crunch and a cool, creamy bite that pairs well with salmon, especially if it’s grilled or seasoned with spice.

Ingredients:

• Shredded cabbage
• Grated carrot
• Mayonnaise
• Vinegar or lemon juice
• Sugar or honey (small amount)
• Salt + pepper

Recipe:

Add shredded cabbage and carrot to a big bowl. In a smaller bowl, whisk mayo with vinegar (or lemon juice), a little sugar/honey, salt, and pepper.

Pour dressing over the cabbage and toss well until everything is coated. Taste and adjust: more vinegar/lemon makes it tangier, a tiny bit more sugar makes it smoother.

Let it chill for 15–30 minutes so the cabbage softens slightly and the flavors blend. If it looks watery after chilling, toss the cabbage to rerelease the liquid naturally.

For a gourmet twist, add sliced green onion, a spoonful of Dijon mustard, or a handful of toasted sunflower seeds. Serve cold next to salmon.

15. Roasted Brussels Sprouts with Balsamic

Brussels sprouts get crispy and slightly sweet when roasted. A little balsamic makes them taste bold and “gourmet.”

Ingredients:

• Brussels sprouts (halved)
• Olive oil
• Salt + pepper
• Balsamic glaze (or balsamic vinegar)
• Optional: bacon bits or nuts

Recipe :

Preheat oven to 220°C/425°F. Trim the ends of Brussels sprouts and cut them in half. Toss with olive oil, salt, and pepper. Spread them cut-side down on a baking tray so they brown nicely.

Roast for 20–25 minutes until the leaves are crisp and the centers are tender. Transfer to a bowl and drizzle balsamic glaze on top (or toss with a small splash of balsamic vinegar, start with less).

Taste and add a pinch of salt if needed. For extra crunch, add toasted walnuts or almonds.

If you want a richer side, sprinkle crispy bacon bits. Serve hot with salmon, especially lemon or garlic salmon.

16. Brown Butter + Sage Mushrooms

Mushrooms feel rich and “restaurant-y,” and brown butter adds a nutty flavor that’s amazing with salmon. Sage makes it taste extra special.

Ingredients:

• Mushrooms (sliced)
• Butter
• Sage leaves (fresh if possible)
• Salt + pepper
• Lemon (small squeeze)

Recipe:

Slice mushrooms and pat them dry so they brown nicely. Heat a pan on medium and add butter. Let it melt and keep cooking until it turns golden-brown and smells nutty. Watch closely so it doesn’t burn.

Add sage leaves and let them sizzle for a few seconds to release flavor. Add mushrooms in a single layer if possible, and let them cook without stirring for 2–3 minutes so they brown.

Stir and cook 3–5 more minutes until the mushrooms are tender and caramelized. Season with salt and pepper.

Finish with a tiny squeeze of lemon to lift the flavor. Serve warm over salmon or alongside it like a fancy side dish.

17. Lemon Parmesan Risotto

Risotto is creamy and comforting, but lemon keeps it bright so it doesn’t feel too heavy with salmon. It’s perfect for a “special dinner” night.

Ingredients:

• Arborio rice
• Onion (finely chopped)
• Butter + olive oil
• Warm stock (vegetable or chicken)
• Parmesan
• Lemon zest + juice
• Salt + pepper

Recipe :

Warm your stock in a pot so it stays hot while you cook. In another pot, sauté chopped onion in butter and a little olive oil until soft.

Add arborio rice and stir for about 1 minute to coat the grains. Start adding warm stock one ladle at a time, stirring often. Each time the liquid absorbs, add more.

Keep going for 18–22 minutes until the rice is creamy and tender with a slight bite. Turn off the heat and stir in parmesan, lemon zest, and a slight squeeze of lemon juice.

Season with salt and pepper. If it thickens too much, add a splash of stock. Serve immediately; risotto is best fresh.

Wrapping Up

Salmon is already a great main dish, but the right sides can take it from “just dinner” to a meal that feels complete. If you’re in a hurry, stick with simple picks like roasted veggies, rice, quinoa, or a quick salad.

They’re fast, reliable, and still taste fresh. If you want something more gourmet, try creamy risotto, brown butter mushrooms, polenta, or a beet and goat cheese salad for a restaurant-style plate at home.

The best part is you can mix and match based on your mood, time, and what you have in the kitchen.

Start with one or two go-to sides you love, then rotate new ones to keep salmon nights exciting and never dull.