If you’re looking for an effortless, yet utterly delightful meal, look no further than our “Sheet Pan Salmon and Asparagus with Potatoes.” This one-pan wonder is not only a breeze to make but also explodes with flavor in every bite. It’s the perfect union of savory salmon, crisp asparagus, and tender potatoes, making it a surefire hit for any occasion.
Why You’ll Love This Recipe
- Convenience: Everything cooks together on one sheet, saving you time on prep and clean-up.
- Flavor Packed: The honey mustard glaze on the salmon is both sweet and tangy, elevating the dish perfectly.
- Nutrient-Rich: Loaded with omega-3s, fiber, and vitamins, it’s an all-around healthy meal.
- Versatile: Easy to customize with different spices or veggies based on what you have on hand.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients you likely already have in your kitchen. Each one contributes its own unique flavor and texture, ensuring that this Sheet Pan Salmon and Asparagus with Potatoes is as vibrant as it is delicious.
- 4 salmon fillets: Look for salmon that is bright in color and lacks any fishy odor for the best quality.
- 1 pound asparagus, ends trimmed: Fresh asparagus brings a delightful crispness to the dish.
- 2 pounds baby red or gold potatoes, quartered: These potatoes roast beautifully, offering a creamy contrast to the other ingredients.
- 3 tablespoons olive oil: Essential for creating that golden, roasted finish.
- Salt and pepper to taste: Simple seasonings that highlight the natural flavors of the dish.
- 2 teaspoons Italian herb blend: Adds a savory note that ties everything together—think rosemary, oregano, and thyme.
- 1 teaspoon garlic powder: Provides a subtle backdrop of garlic flavor without overpowering.
- 2 tablespoons butter, melted: Helps to create a rich, glossy finish on the salmon.
- 2 tablespoons honey: Adds sweetness to balance out the tangy mustard.
- 1 teaspoon dijon mustard: Offers a sharp and slightly spicy flavor that complements the honey.
- ½ teaspoon Italian herb blend: For that extra herbal infusion.
- ½ lemon, thinly sliced: Adds a refreshing, citrusy aroma and pairs beautifully with fish.
Variations
This recipe is incredibly adaptable, allowing you to swap or add different ingredients to cater to your taste buds and dietary needs. The possibilities are endless!
- Spicy Kick: Add a tablespoon of sriracha to the honey mustard glaze for a spicy variation.
- Herb Swap: Switch out Italian herbs for herbes de Provence to add a French twist.
- Vegetable Medley: Add cherry tomatoes or bell peppers for a pop of color and sweetness.
How to Make Sheet Pan Salmon and Asparagus with Potatoes
Step 1: Prep the Potatoes
Preheat your oven to 400 degrees. In a large bowl, toss the quartered potatoes with 2 tablespoons of olive oil, a generous sprinkle of salt and pepper, garlic powder, and 2 teaspoons of Italian herb blend. Spread them evenly on a large sheet pan and allow them to pre-cook in the oven for about 10 minutes.
Step 2: Add the Salmon and Asparagus
Arrange your salmon fillets and asparagus on the sheet pan with the pre-cooked potatoes. Whisk together the melted butter, honey, Dijon mustard, and remaining Italian herb blend. Brush this fragrant glaze over the salmon, and drizzle the asparagus with the leftover olive oil, a pinch of salt and pepper, finally tucking lemon slices among the asparagus stalks.
Step 3: Bake and Serve
Return the sheet pan to the oven and bake for another 15 minutes, or until the asparagus is fork-tender, the potatoes are perfectly roasted, and the salmon is cooked to your liking. Serve immediately to enjoy the harmonious blend of flavors and textures.
Pro Tips for Making Sheet Pan Salmon and Asparagus with Potatoes
- Even Cooking: Cut potatoes into similar sizes for uniform cooking. This ensures they roast perfectly and enhance the dish’s balance.
- Perfect Glaze: Let the glaze sit for 5 minutes before brushing onto the salmon. This allows the flavors to meld beautifully.
- Citrus Boost: Squeeze fresh lemon juice over everything right after baking for an added citrusy kick.
- Quality Salmon: Use wild-caught salmon if possible for a richer taste and better texture.
How to Serve Sheet Pan Salmon and Asparagus with Potatoes
Garnishes
Top the dish with fresh parsley or dill to add a pop of color and a touch of freshness. The herbs not only enhance the visual appeal but also complement the flavors exquisitely.
Side Dishes
This dish pairs wonderfully with a light, mixed greens salad or a simple quinoa pilaf. The crispness of a fresh salad or the subtle nuttiness of quinoa makes for an ideal accompaniment.
Creative Ways to Present
To elevate your presentation, serve the salmon on a bed of asparagus with the potatoes artfully arranged around it. Alternatively, plate each component separately for a deconstructed look.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This helps keep the ingredients fresh and the flavors vibrant.
Freezing
While fresh is best, you can freeze the cooked salmon wrapped tightly in foil or freezer paper for up to a month. Avoid freezing the asparagus as it can become watery upon thawing.
Reheating
To reheat, preheat your oven to 350 degrees. Place the salmon and potatoes on a baking sheet, cover with foil, and heat for about 10 minutes or until warmed through. Asparagus can be quickly reheated in a skillet to regain its crispness.
FAQs
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Can I use frozen salmon?
Yes, you can use frozen salmon. Just make sure to thaw it completely in the fridge overnight before using it for even cooking and flavor absorption.
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Is there a substitute for Dijon mustard?
If you don’t have Dijon mustard, yellow or spicy brown mustard can be used as an alternative. The taste will be slightly different, but still delightful.
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What if I don’t have Italian seasoning?
No problem! You can quickly whip up your own mix using dried thyme, oregano, basil, and a touch of rosemary. Adjust the ratios to match your preference.
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Can this dish be made dairy-free?
Absolutely. Substitute the melted butter with olive oil or a dairy-free butter alternative to maintain the recipe’s integrity.
Final Thoughts
Incorporate “Sheet Pan Salmon and Asparagus with Potatoes” into your meal rotation for a quick, nourishing, and downright delicious dinner that everyone will adore. From its vibrant colors to its tantalizing flavors, this dish transforms weeknight dinners into a special occasion. So why not grab a sheet pan and try this forgiving, flavor-packed wonder tonight?
Print
Sheet Pan Salmon and Asparagus with Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Salmon and Asparagus with Potatoes recipe is a simple, healthy, and flavorful one-pan meal that combines tender salmon fillets with crunchy asparagus and crispy roasted potatoes. Perfect for weeknight dinners, it requires minimal cleanup and offers a balanced mix of protein and vegetables, seasoned with Italian herbs and a touch of honey Dijon glaze for added flavor.
Ingredients
For the Potatoes
- 2 pounds baby red or gold potatoes, quartered
- 3 tablespoons olive oil
- salt and pepper to taste
- 2 teaspoons Italian herb blend
- 1 teaspoon garlic powder
For the Salmon and Asparagus
- 4 salmon fillets
- 1 pound asparagus, ends trimmed
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- 1/2 teaspoon Italian herb blend
- 1/2 lemon, thinly sliced
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare a large sheet pan by lining it with parchment paper or lightly greasing it.
- Roast potatoes: In a bowl, toss the quartered potatoes with 2 tablespoons of olive oil, salt, pepper, garlic powder, and 2 teaspoons of Italian herb blend. Arrange them evenly on the sheet pan and bake for 10 minutes to start crisping.
- Prepare salmon and asparagus: While the potatoes bake, whisk together melted butter, honey, Dijon mustard, and ½ teaspoon Italian herb blend in a small bowl. Brush this mixture onto the salmon fillets. Drizzle the asparagus with remaining 1 tablespoon olive oil and season with salt and pepper. Place lemon slices between the asparagus spears.
- Assemble and bake: After the initial 10 minutes, remove the sheet pan from the oven. Arrange the salmon fillets and asparagus on the pan with the potatoes. Return to the oven and bake for an additional 15 minutes, or until the salmon is cooked through, potatoes are fork-tender, and asparagus is tender and slightly roasted. Serve immediately with lemon slices for extra flavor.
Notes
- Italian seasoning can be homemade with dried thyme, parsley, oregano, and basil, or substituted with Herbs de Provence for more flavor.
- For a cheesier dish, sprinkle ¼ cup of Parmesan cheese over the potatoes or asparagus before baking.
- Adding 1 tablespoon of dried Ranch seasoning to the potatoes provides a kid-friendly flavor boost.
- This dish is suitable for meal prep and can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 400 kcal
- Sodium: 300 mg
- Fat: 20 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 6 grams
- Protein: 30 grams
- Cholesterol: 85 mg
