Description
This Salmon, Potato, and Asparagus Sheet Pan Meal is a simple, nutritious, and delicious all-in-one dinner. With tender salmon filets, crispy baby potatoes, and fresh asparagus, this recipe is easy to prepare and cooks entirely in the oven for minimal cleanup. The blend of Dijon mustard and spices adds a flavorful punch, making it perfect for a quick weeknight meal or a cozy weekend dinner.
Ingredients
Scale
Protein
- 2 salmon filets (4–6 oz each, thicker cuts recommended)
Vegetables
- ½ lb of asparagus, ends trimmed
- 1 lb baby potatoes, quartered
Seasonings & Sauces
- ½ tbsp Dijon mustard
- 3 tbsp olive oil, divided
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp paprika
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Seasoning Blend: In a small bowl, combine the garlic powder, onion powder, dried oregano, and paprika. Set this flavorful seasoning mix aside for later use.
- Toss Potatoes: In a large bowl, toss the quartered baby potatoes with 2 tablespoons of olive oil, about half of the seasoning mix, and salt and pepper to taste. Spread the seasoned potatoes evenly on one half of the prepared baking sheet.
- Start Baking Potatoes: Place the baking sheet in the preheated oven and bake the potatoes for 8 minutes to begin cooking and crisping them.
- Prepare Salmon: While the potatoes bake, brush each salmon filet with Dijon mustard and season them with salt and pepper to enhance their flavor.
- Add Salmon and Asparagus: After 8 minutes, carefully push the potatoes to one side of the baking sheet. Arrange the trimmed asparagus and seasoned salmon on the other side. Drizzle the remaining 1 tablespoon of olive oil over the salmon and asparagus, then sprinkle the leftover seasoning mix evenly. Toss the asparagus gently to coat it well in the oil and spices.
- Continue Baking Until Done: Return the sheet pan to the oven and bake for an additional 15–20 minutes, or until the potatoes are fork-tender and the salmon is cooked to your preferred doneness. Note that thinner salmon filets may cook faster and could be added later to avoid overcooking.
- Finish and Serve: Once cooked, squeeze the juice of one lemon over the salmon and vegetables for a bright, fresh finish. Serve immediately for a wholesome and tasty meal.
Notes
- Choose thicker salmon filets, such as wild-caught king salmon, for the best juicy and tender results.
- If using thinner salmon filets, add them later during the baking time to prevent overcooking.
- Feel free to add fresh herbs like dill or parsley as a garnish for added flavor and color.
- Ensure potatoes are cut uniformly to allow even cooking.
Nutrition
- Serving Size: 1 serving (approximately 1 salmon filet with vegetables)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
