Sheet Pan Salmon and Asparagus with Potatoes: Easy One-Pan Delight
Sheet Pan Salmon and Asparagus with Potatoes is a simple and delicious one-pan meal featuring salmon, asparagus, and potatoes.
Equipment
- Sheet Pan
Ingredients
- 4 pieces salmon fillets
- 1 pound asparagus, ends trimmed
- 2 pounds baby red or gold potatoes, quartered
- 3 tablespoons olive oil
- salt and pepper to taste
- 2 teaspoons Italian herb blend see note
- 1 teaspoon garlic powder
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- ½ teaspoon Italian herb blend remaining
- ½ piece lemon, thinly sliced
Instructions
- Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons olive oil, salt and pepper to taste, garlic powder, and 2 teaspoons Italian herb blend. Arrange on a large sheet pan and bake in preheated oven for 10 minutes.
- Arrange salmon fillets and asparagus on the sheet pan. Whisk together melted butter, honey, dijon mustard, and ½ teaspoon remaining Italian herb blend. Brush onto salmon fillets.
- Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper to taste and place lemon slices between the asparagus spears.
- Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked through. Serve immediately.
Notes
You can make your own Italian seasoning by stirring together equal parts dried thyme, parsley, oregano, and basil. This salmon dish will keep in the fridge for up to 3 days.
Nutrition
Serving: 1servingCalories: 571kcalCarbohydrates: 54gProtein: 41gFat: 22gSaturated Fat: 3gCholesterol: 94mgSodium: 114mgPotassium: 2043mgFiber: 8gSugar: 13gVitamin A: 943IUVitamin C: 51mgCalcium: 86mgIron: 6mg
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