Get ready to experience a meal that’s as delicious as it is simple to make: our Sheet Pan Salmon and Asparagus with Potatoes. This dish not only covers your protein and veggie needs but also guarantees that winning combination of flavors that feels both gourmet and wholesome.
Why You’ll Love This Recipe
- Minimal Cleanup: With everything cooked on one sheet pan, you’re saving time during cleanup.
- Balanced Nutrition: This dish offers a healthy balance with salmon providing protein, while asparagus and potatoes offer a veggie fix with fiber.
- Flavorful and Fresh: The medley of honey, mustard, and herbs brings a vibrant taste to each bite.
- Customizable: Easily adjust seasonings and additions like parmesan or ranch to suit your family’s taste.
Ingredients You’ll Need
Setting the stage for our Sheet Pan Salmon and Asparagus with Potatoes are simple, yet dynamic elements. Each ingredient plays a pivotal role in crafting a dish that is both satisfying and wholesome.
- Salmon Fillets: Rich in omega-3s, these are the star of the show, tender and flavorful.
- Asparagus: Adds a touch of earthiness and a vibrant green color, perfect alongside salmon.
- Baby Red or Gold Potatoes: Creamy when roasted, complementing the meal with hearty texture.
- Olive Oil: Adds depth and helps to roast everything to perfection.
- Italian Herb Blend: Infuses the dish with aromatic flavors that accentuate the salmon and veggies.
- Honey and Dijon Mustard: A sweet and tangy glaze that makes the salmon pop.
- Lemon Slices: Give the dish a zesty finish that lifts the flavors.
Variations
Updating the classic Sheet Pan Salmon and Asparagus with Potatoes is as easy as swapping ingredients to suit your dietary preferences or to experiment with new flavors!
- Cheesy Twist: Add 1/4 cup of parmesan cheese to the potatoes or asparagus before baking for a savory note.
- Ranch Flavored: Sprinkle 1 tablespoon of dried Ranch seasoning onto the potatoes for a kid-approved flavor punch.
How to Make Sheet Pan Salmon and Asparagus with Potatoes
Step 1: Prep the Potatoes
Start by preheating your oven to a cozy 400 degrees. Toss the quartered potatoes with olive oil, a generous sprinkle of salt and pepper, garlic powder, and the Italian herb blend. Arrange them on a large sheet pan and let them roast for about 10 minutes, setting the stage for a harmonious meld of flavors.
Step 2: Prepare the Rest
Next, place your salmon fillets and asparagus right alongside those potatoes. Mix melted butter with honey, Dijon mustard, and the rest of your herbs, then brush this tantalizing glaze over the salmon. Drizzle the asparagus with olive oil, season with salt and pepper, and add lemon slices for a citrusy zing. Bake everything for another 15 minutes, ensuring everything is perfectly cooked.
Pro Tips for Making Sheet Pan Salmon and Asparagus with Potatoes
- Perfect Timing: Begin by roasting potatoes first to ensure they’re perfectly cooked by the time the salmon is done.
- Flavor Boost: Try adding a squeeze of fresh lemon juice over the salmon just before serving for extra brightness.
- Choose Your Cuts: Opt for uniformly sized salmon fillets to ensure even cooking.
- Tender Asparagus: Trim only the tough ends of the asparagus so that the juicy spears remain tender and flavorful.
How to Serve Sheet Pan Salmon and Asparagus with Potatoes
Garnishes
For a finishing touch, sprinkle a bit of chopped fresh parsley or dill over the top to add a pop of color and a hint of garden-fresh flavor. Some lemon zest can also add an aromatic kick that complements the citrus slices baked with the dish.
Side Dishes
Pair this dish with a light green salad or a quinoa pilaf to round out the meal. A crusty loaf of bread on the side is perfect for soaking up all the delightful juices left on the plate.
Creative Ways to Present
Serve the dish directly from the sheet pan for a rustic, family-style presentation. For a more elegant look, plate each component separately with a drizzle of the glaze across the filet, and arrange the asparagus in a neat row beside the potatoes.
Make Ahead and Storage
Storing Leftovers
Leftover Sheet Pan Salmon and Asparagus with Potatoes can easily be stored in an airtight container in the refrigerator. They’ll keep well for up to three days, making them an excellent meal prep option for the week ahead.
Freezing
If you’re planning to freeze, it’s best to store each component separately to maintain their individual textures. Wrap the salmon tightly in aluminum foil, and store vegetables in freezer bags. They should be good for about a month.
Reheating
Reheat gently in a low oven or in a skillet over medium heat to avoid drying out the salmon. A touch of olive oil or a splash of water can help revive the moisture during reheating.
FAQs
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Can I use a different type of fish?
Absolutely, this recipe is versatile! You can substitute the salmon with trout or tilapia. Just adjust your cooking time as needed depending on the thickness of the fillets.
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What if I don’t have Italian seasoning?
No worries! You can easily make a homemade blend using equal parts dried thyme, parsley, oregano, and basil. Herb mixes like Herbs de Provence can also add a delightful twist.
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Can I prepare this dish in advance?
While it’s best fresh, you can marinate the salmon and prep the veggies in advance. Store them separately and just assemble and cook when ready to eat.
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How do I know when the salmon is cooked?
Salmon is perfectly cooked when it flakes easily with a fork and has an opaque appearance throughout. Cutting into the thickest part of the fillet will give you a good indication.
Final Thoughts
If you’re looking for a dish that effortlessly combines simplicity and flavor, you owe it to yourself to try our Sheet Pan Salmon and Asparagus with Potatoes. It’s a delightful way to bring variety to your weeknight dinners without the hassle of complicated preparation. So gather those ingredients, and let your kitchen be filled with the comforting aroma of a home-cooked masterpiece!
Print
Sheet Pan Salmon and Asparagus with Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Salmon and Asparagus with Potatoes is a wholesome, easy-to-make meal that combines tender baked salmon, roasted potatoes, and fresh asparagus all cooked together on a single sheet for maximum flavor and minimal cleanup. Perfect for busy weeknights or weekend dinners, it offers a delicious balance of protein, vegetables, and crispy potatoes with a tangy honey-mustard glaze.
Ingredients
Salmon and Vegetables
- 4 salmon fillets (about 6 ounces each)
- 1 pound asparagus, ends trimmed
- 2 pounds baby red or gold potatoes, quartered
- 3 tablespoons olive oil, divided
- salt and pepper to taste
- 2 teaspoons Italian herb blend
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian herb blend (additional for seasoning)
- 1/2 lemon, thinly sliced
Honey-Mustard Glaze
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly greased.
- Prepare potatoes: Toss the quartered potatoes with 2 tablespoons of olive oil, salt, pepper, garlic powder, and 2 teaspoons of Italian herb blend. Spread them evenly on the sheet pan and bake for 10 minutes to start cooking.
- Prepare glaze: While potatoes start roasting, whisk together melted butter, honey, Dijon mustard, and ½ teaspoon Italian herb blend in a small bowl to create the honey-mustard glaze.
- Arrange salmon and asparagus: After the initial 10 minutes, remove the pan from the oven. Place the salmon fillets on the pan, brush them generously with the honey-mustard glaze, then add the asparagus alongside. Drizzle the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Distribute lemon slices between the asparagus spears.
- Bake the dish: Return the sheet pan to the oven and bake for an additional 15 minutes, or until the salmon is cooked through (internal temperature of 145°F), potatoes are fork-tender, and asparagus is roasted.
- Serve: Remove from oven, garnish with extra lemon slices if desired, and serve immediately for a flavorful and healthy meal.
Notes
- Italian seasoning can be homemade by mixing equal parts dried thyme, parsley, oregano, and basil. Herbs de Provence can be used as a flavorful substitute.
- For a cheesy twist, sprinkle ¼ cup Parmesan cheese over potatoes or asparagus before baking.
- Adding 1 tablespoon of dried Ranch seasoning to potato mixture enhances flavor, especially for kids.
- Leftovers can be stored in the fridge for up to 3 days and reheated easily for meal prep.
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 15 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 90 mg
