Sheet Pan Salmon and Asparagus with Potatoes

Looking for a quick, delicious, and healthy dinner that the whole family will love? Look no further than this Sheet Pan Salmon, Asparagus, and Potatoes recipe. This one-pan meal is packed with protein, fiber, and heart-healthy Omega-3s, making it a nutritious and satisfying choice. Plus, it’s incredibly easy to prepare and clean up, so you can spend less time in the kitchen and more time enjoying your meal.

This Sheet Pan Salmon, Asparagus, and Potatoes recipe is the perfect solution for a quick, healthy, and delicious dinner. With its easy preparation and impressive flavor, it’s sure to become a family favorite. So, grab your ingredients, fire up the oven, and enjoy this one-pan meal that’s as good for you as it is for your taste buds.

Yield: 4 servings

Sheet Pan Salmon and Asparagus with Potatoes

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Looking for a quick, delicious, and healthy dinner that the whole family will love? Look no further than this Sheet Pan Salmon, Asparagus, and Potatoes recipe. This one-pan meal is packed with protein, fiber, and heart-healthy Omega-3s, making it a nutritious and satisfying choice. Plus, it's incredibly easy to prepare and clean up, so you can spend less time in the kitchen and more time enjoying your meal.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 4 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
• ½ lemon - thinly sliced

Instructions

1. 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.
2. Arrange salmon fillets and asparagus on the sheet pan. Whisk together melted butter, honey, dijon mustard, and 1/2 teaspoon remaining Italian herb blend. Brush onto salmon fillets.
3. Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper to taste and place lemon slices between the asparagus spears.
4. Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked through. Serve immediately.

Notes

• For DIY Italian herb blend stir together equal parts dried thyme, parsley, oregano, and basil.
• Optional additions: Sometimes I add 1/4 cup parmesan cheese to the potatoes or asparagus or 1 tablespoon dried Ranch seasoning to the potatoes.

Nutrition

Calories: 571 kcal, Carbohydrates: 54 g, Protein: 41 g, Fat: 22 g, Saturated Fat: 3 g, Cholesterol: 94 mg, Sodium: 114 mg, Potassium: 2043 mg, Fiber: 8 g, Sugar: 13 g, Vitamin A: 943 IU, Vitamin C: 51 mg, Calcium: 86 mg, Iron: 6 mg