Sheet Pan Salmon and Asparagus with Potatoes
Sheet Pan Salmon and Asparagus with Potatoes is a great way to get in a serving of protein and heart-healthy Omega-3s.
Equipment
- large sheet pan
Ingredients
- 4 fillets salmon
- 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 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
Italian seasoning can be made by stirring together equal parts dried thyme, parsley, oregano, and basil. For more flavor, substitute with Herbs de Provence. Add ¼ cup parmesan cheese right before baking to the potatoes or asparagus for a cheesier option. Kids may enjoy 1 tablespoon of dried Ranch seasoning added to the potatoes. 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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