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
- oven
- Sheet Pan
Ingredients
- 4 fillets salmon
- 1 pound asparagus ends trimmed
- 2 pounds baby red or gold potatoes quartered
- 3 tablespoons olive oil
- to taste salt
- to taste pepper
- 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 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
You can make your own Italian seasoning by stirring together equal parts dried thyme, parsley, oregano, and basil. This dish will keep in the fridge for up to 3 days.
Nutrition
Serving: 1filletCalories: 571kcalCarbohydrates: 54gProtein: 41gFat: 22gSaturated Fat: 3gCholesterol: 94mgSodium: 114mgPotassium: 2043mgFiber: 8gSugar: 13gVitamin A: 943IUVitamin C: 51mgCalcium: 86mgIron: 6mg
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