Sheet Pan Salmon with Vegetables (Print Version)
# Ingredients:
→ Main Items
01 -
4 salmon fillets
02 -
1 pound asparagus, ends trimmed
03 -
2 pounds baby red or gold potatoes, quartered
→ Seasonings
04 -
2 1/2 teaspoons Italian herb blend, divided
05 -
1 teaspoon garlic powder
06 -
Salt and pepper to taste
→ For the Honey Mustard Glaze
07 -
2 tablespoons butter, melted
08 -
2 tablespoons honey
09 -
1 teaspoon Dijon mustard
→ Additional Items
10 -
3 tablespoons olive oil, divided
11 -
1/2 lemon, thinly sliced
# Instructions:
01 -
Heat your oven to 400°F. Mix quartered potatoes with 2 tablespoons olive oil, salt, pepper, garlic powder, and 2 teaspoons Italian herbs. Spread them on a large sheet pan and pop them in for 10 minutes
02 -
Mix up melted butter, honey, Dijon, and 1/2 teaspoon Italian herbs. Add the salmon to the pan with the potatoes and brush this tasty glaze all over the fillets
03 -
Arrange asparagus on the pan, drizzle with the last tablespoon of olive oil, and sprinkle with salt and pepper. Tuck lemon slices between the spears
04 -
Back into the oven for about 15 minutes until potatoes are tender, asparagus is bright green, and salmon flakes easily
# Notes:
01 -
Make your own Italian seasoning by mixing equal parts dried thyme, parsley, oregano, and basil
02 -
For a kid-friendly version, try using Ranch seasoning on the potatoes
03 -
Leftovers keep well in the fridge for up to 3 days