Sheet Pan Salmon and Asparagus with Potatoes is a great way to get in a serving of protein and heart-healthy Omega-3s. You and everyone will love this dish for its flavor and you’ll love it for its ease of cooking and clean up.
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
Directions
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 1/2 teaspoon remaining Italian herb blend. Brush onto salmon fillets.
Drizzle asparagus with the remaining 1 tablespoon of 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.
Note:
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 Information
Calories: 571 kcal, Carbohydrates: 54 g, Protein: 41g, Fat: 22 g, Saturated Fat: 3g, Cholesterol: 94mg, Sodium: 114mg, Potassium: 2043mg, Fiber: 8g, Sugar: 13g, Vitamin A: 943 IU, Vitamin C: 51mg, Calcium: 86 mg, Iron: 6mg
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