Sheet Pan Salmon and Asparagus with Potatoes
Delicious Sheet Pan Salmon and Asparagus with Potatoes for a healthy meal.
Equipment
- Oven
- Large sheet pan
Ingredients
Seafood
- 4 fillets salmon
Vegetables
- 1 pound asparagus ends trimmed
- 2 pounds baby red or gold potatoes quartered
Condiments and Oils
- 3 tablespoons olive oil
- 2 tablespoons butter melted
- 2 tablespoons honey
- 1 teaspoon dijon mustard
Spices
- 2 teaspoons Italian herb blend see note
- 1 teaspoon garlic powder
- ½ teaspoon Italian herb blend
- salt and pepper to taste
Fruits
- ½ lemon lemon thinly sliced
Instructions
Cooking 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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