Sheet Pan Salmon with Potatoes and Asparagus
Crispy potatoes, tender asparagus, and glazed salmon filets all roast on one pan for a high-satisfaction, low-effort dinner.
Ingredients
- 1 pound baby potatoes cut into quarters
- olive oil
- 2 and 1/2 teaspoons Herbes de Provence divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- kosher salt and black pepper
- 1 Tablespoon butter
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- 4 salmon fillets preferably skin-on
- 1 small bunch asparagus trimmed
Instructions
- Preheat oven to 450°F. Add the cut potatoes to a large rimmed sheet pan, then sprinkle with 1 Tablespoon olive oil, 2 teaspoons of the Herbes de Provence, garlic powder, paprika, and 1/4 teaspoon each of salt and pepper. Stir well, then spread out in a single, even layer. Roast for 15 minutes.1 pound baby potatoes, olive oil, 2 and 1/2 teaspoons Herbes de Provence, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, kosher salt and black pepper
- While the potatoes roast, melt the butter in a small dish, then mix in the honey, Dijon, and remaining 1/2 teaspoon Herbes de Provence. Brush this mixture on top of the salmon filets and set aside.1 Tablespoon butter, 1 Tablespoon honey, 1 teaspoon Dijon mustard, 4 salmon fillets
- After potatoes have roasted for 15 minutes, remove the sheet pan from the oven and push potatoes over to one side. Reduce the oven temperature to 400°F. Add the glazed salmon and the asparagus stalks.1 small bunch asparagus
- Drizzle the asparagus with about 1 teaspoon of olive oil, then sprinkle with salt and pepper and lightly toss.
- Return pan to the oven and roast for another 10-12 minutes, until the potatoes and asparagus are fork-tender and the salmon is cooked through. Serve right away.
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Nutrition Estimate
Calories: 375 kcal, Carbohydrates: 25 g, Protein: 36 g, Fat: 14 g, Saturated Fat: 4 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 4 g, Trans Fat: 0.1 g, Cholesterol: 101 mg, Sodium: 119 mg, Potassium: 1339 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 336 IU, Vitamin C: 23 mg, Calcium: 50 mg, Iron: 3 mg