Sheetpan salmon and potatoes with mixed veggies prepared for a healthy meal

Why Make This Recipe

Sheetpan Salmon and Potatoes With Veggies is an easy and delicious meal perfect for busy weeknights. It brings together tender salmon, crispy baby potatoes, and fresh veggies all cooked on a single sheet pan. Not only is it simple to prepare, but it’s also healthy and packed with flavor. The combination of sweet honey, zesty Dijon mustard, and a hint of spice makes this dish truly irresistible.

How to Make Sheetpan Salmon and Potatoes With Veggies

Ingredients

4 (6 oz | 170 g) salmon fillets
1 pound asparagus, ends trimmed
1½ pounds baby potatoes, halved
1 cup of cherry tomatoes or grape tomatoes, on or off the vine
4 tablespoons olive oil, divided
Salt and pepper to taste
2 teaspoons seasoning blend of choice, plus ½ tsp extra (I used lemon pepper)
2 tablespoons honey
1½ teaspoon Dijon mustard
1 teaspoon sriracha or any garlic chili sauce
1 tablespoon melted butter
Lemon slices and fresh chopped parsley for serving

Directions

Preheat your oven to 425°F. Line or spray/grease a large sheet pan with foil or parchment paper.
Toss the halved baby potatoes with 2 tablespoons of olive oil, salt, pepper, and 2 teaspoons of your herb blend. Arrange the potatoes on the sheet pan and bake for 20 minutes. Check halfway and give them a shake for even cooking.
While the potatoes bake, prepare the sauce for the salmon. In a small bowl, whisk together melted butter, sriracha, honey, Dijon mustard, and the remaining ½ teaspoon of herb blend with a pinch of salt and pepper.
Carefully remove the hot pan from the oven and push the potatoes to one side. Arrange the salmon fillets, asparagus, and tomatoes on the sheet pan.
Drizzle the asparagus and tomatoes with the remaining 2 tablespoons of olive oil and season with salt and pepper.
Place the pan back in the oven and cook for another 15 minutes until the asparagus is fork-tender and the salmon is cooked through. The salmon is done when the flesh is opaque and flakes easily. For a little extra char, you can broil it for a couple of minutes if desired.
Serve immediately, garnished with chopped parsley and lemon slices. Squeeze lemon juice over everything if you like a bit more zest.

How to Serve Sheetpan Salmon and Potatoes With Veggies

This dish is perfect on its own or paired with some crusty bread or a fresh garden salad. Adding a side of rice or quinoa can make it even more filling. Enjoy it fresh from the oven for a delightful meal.

How to Store Sheetpan Salmon and Potatoes With Veggies

To store leftovers, let the dish cool completely, then place it in an airtight container. You can keep it in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving again.

Tips to Make Sheetpan Salmon and Potatoes With Veggies

Make sure to cut the potatoes evenly so they cook at the same rate.
Feel free to swap in other veggies like bell peppers or zucchini based on what you have at home.
Don’t skip the broiling step if you want a nice color on your salmon.

Variation

You can vary the recipe by using different types of fish, like trout or cod, instead of salmon. Additionally, change the seasoning blend to suit your taste.

FAQs

1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon! Just make sure to thaw it before cooking for the best results.

2. What if I don’t have a sheet pan?
If you don’t have a sheet pan, you can use any large baking dish or skillet. Just ensure it’s oven-safe.

3. Can I add more vegetables?
Absolutely! Feel free to add or substitute with any vegetables you like, such as bell peppers, broccoli, or carrots, to make it even more colorful and nutritious.