Description
A one-pan dinner featuring roasted salmon, tender baby potatoes, and crisp asparagus, perfect for simple weeknight meals.
Ingredients
Scale
- 2 salmon filets (4–6 oz each)
- ½ tbsp dijon mustard
- ½ lb asparagus, ends trimmed
- 1 lb baby potatoes, quartered
- 3 tbsp olive oil, divided
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- In a small bowl, mix together garlic powder, onion powder, and paprika. Set aside.
- In a large bowl, toss the potatoes with 2 tbsp olive oil, about ½ of the seasoning mix, and salt and pepper. Spread on the baking sheet and bake for 8 minutes.
- While the potatoes are baking, brush the salmon filets with dijon mustard and season with salt and pepper.
- After 8 minutes, push the potatoes to one half of the pan, then add the asparagus and salmon to the other half. Drizzle with remaining olive oil and sprinkle with the remaining seasoning mix. Toss asparagus to coat.
- Return to the oven and bake for an additional 15-20 minutes, or until potatoes are tender and salmon is cooked through.
Notes
Trim the asparagus to ensure even cooking. Cut potatoes small for tender results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg
Keywords: salmon, sheet pan meal, one-pan dinner, easy recipes, low carb