Description
An easy and delicious meal perfect for busy weeknights, featuring tender salmon, crispy baby potatoes, and fresh veggies, all cooked on a single sheet pan.
Ingredients
Scale
- 4 (6 oz | 170 g) salmon fillets
- 1 pound asparagus, ends trimmed
- 1½ pounds baby potatoes, halved
- 1 cup cherry tomatoes or grape tomatoes
- 4 tablespoons olive oil, divided
- Salt and pepper to taste
- 2 teaspoons seasoning blend of choice, plus ½ teaspoon extra
- 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
Instructions
- Preheat your oven to 425°F. Line or 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.
- While the potatoes bake, whisk together melted butter, sriracha, honey, Dijon mustard, and the remaining ½ teaspoon of herb blend with salt and pepper.
- Carefully remove the hot pan and push the potatoes to one side. Arrange the salmon, 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.
- Cook for another 15 minutes until the asparagus is fork-tender and the salmon is cooked through. Optionally, broil for extra char.
- Serve immediately, garnished with chopped parsley and lemon slices.
Notes
Cut the potatoes evenly for consistent cooking. You can swap in other veggies as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg