Description
A wholesome and easy sheet pan meal featuring tender salmon, crispy roasted potatoes, and fresh asparagus, all seasoned and finished with bright lemon juice.
Ingredients
- 2 salmon filets (4–6 oz each)
- 1/2 tablespoon Dijon mustard
- 1/2 lb asparagus, ends trimmed
- 1 lb baby potatoes, quartered
- 3 tablespoons olive oil, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, combine garlic powder, onion powder, oregano, and paprika.
- Toss quartered potatoes with 2 tablespoons olive oil, half the seasoning mix, salt, and pepper. Spread on baking sheet and bake for 8 minutes.
- Meanwhile, brush salmon with Dijon mustard and season with salt and pepper.
- After 8 minutes, push potatoes to one side of the sheet pan. Add asparagus and salmon to the other side.
- Drizzle remaining 1 tablespoon olive oil over asparagus and salmon, then sprinkle with the rest of the seasoning. Toss asparagus to coat evenly.
- Return sheet pan to oven and bake for 15–20 minutes, until potatoes are tender and salmon is cooked through.
- Remove from oven and squeeze fresh lemon juice over salmon and vegetables before serving.
Notes
- Swap asparagus for green beans or broccoli for variety.
- Add red onion or cherry tomatoes for extra flavor.
- Thin salmon filets cook faster—monitor closely.
- Add red pepper flakes or smoked paprika for heat or deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 370
- Sugar: 3g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
