If you’re searching for a delicious and healthy weeknight meal, look no further than this Sheet Pan Salmon and Potatoes with Veggies recipe. This dish is ideal for those busy evenings when time is of the essence but you still want a home-cooked meal that doesn’t compromise on flavor. With juicy salmon fillets glazed in a delectable honey Dijon garlic chili sauce, roasted baby potatoes, and vibrant asparagus and cherry tomatoes, this recipe offers a satisfying medley of textures and tastes, all cooked conveniently on a single sheet pan.
The beauty of sheet pan dinners lies in their simplicity. Everything cooks together in harmony, allowing the flavors to meld beautifully. While your potatoes achieve a crispy golden brown, you can whip up a quick glaze for the salmon. Within just around 45 minutes, you’ll have a wholesome, enjoyable meal ready to be savored, making it perfect for families and those with hectic schedules. Plus, cleanup is a breeze, leaving you more time to unwind after your meal.
Why You’ll Love This Sheet Pan Salmon and Potatoes with Veggies
- One-pan meal: Enjoy the convenience of cooking your salmon, potatoes, and veggies on a single tray.
- Flavorful glaze: The honey Dijon garlic chili sauce combines sweet, smoky, tangy, and spicy notes, elevating the dish.
- Customizable: Feel free to change up the seasonings or vegetables based on your preference.
- Quick and easy: Get dinner on the table in under 45 minutes without the hassle.
Preparation Phase & Tools to Use
Getting your kitchen ready for this Sheet Pan Salmon and Potatoes with Veggies is simple and straightforward. Start by gathering all necessary ingredients and tools to ensure a smooth cooking process. You’ll need a large sheet pan, which can be lined with foil or parchment paper for easy cleanup. Make sure to have a whisk or mixing bowl on hand for your glaze, along with a couple of mixing spoons.
Before you begin cooking, wash and cut the baby potatoes in half for optimal cooking. Trim the asparagus, ensuring they’re ready to roast. Preheating your oven is essential; aim for 425°F (220°C) so that it’s at the perfect temperature when you’re ready to bake. This recipe not only infuses fresh flavors but also leverages the oven’s ability to cook multiple elements together efficiently.
Ingredients
- 4 salmon fillets (about 6 oz each | 170 g)
- 1½ lbs baby potatoes, halved
- 1 lb asparagus, trimmed
- 1 cup cherry tomatoes (on or off the vine)
- 4 tbsp olive oil, divided
- Salt and black pepper, to taste
- 2 tsp seasoning blend of choice + ½ tsp extra (lemon pepper, Italian, za’atar, or your favorite)
- 2 tbsp honey
- 1½ tsp Dijon mustard
- 1 tsp sriracha or garlic chili sauce (adjust to taste)
- 1 tbsp melted butter
- Fresh parsley and lemon wedges, for serving
Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This high temperature is crucial for roasting the potatoes and the salmon perfectly, ensuring a crisp exterior without overcooking the inside.
Step 2: Roast the Potatoes
In a mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 2 teaspoons of your chosen seasoning blend, along with ample salt and black pepper to taste. Spread the seasoned potatoes in a single layer on one side of your prepared sheet pan. Pop them in the oven and roast for 20 minutes, giving them a gentle shake halfway through to ensure they brown evenly.
Step 3: Prepare the Glaze
While the potatoes are roasting, make the glaze for the salmon. In a small bowl, whisk together 1 tablespoon of melted butter, honey, Dijon mustard, sriracha (or garlic chili sauce), plus an extra ½ teaspoon of your chosen seasoning blend. Season with a pinch of salt and pepper to taste. This glaze will not only add flavor to the salmon but also create a lovely caramelization as it bakes.
Step 4: Add Salmon and Vegetables
Once the potatoes have roasted for 20 minutes, remove the sheet pan from the oven carefully. Push the potatoes to one side of the tray, making room for the salmon fillets. Place the salmon directly onto the pan alongside the potatoes. Next, arrange the trimmed asparagus and cherry tomatoes around the salmon. Drizzle the remaining 2 tablespoons of olive oil over the vegetables, and season them with a sprinkle of salt and pepper.
Step 5: Bake Everything Together
Return the sheet pan to the oven, baking for an additional 15 minutes. You’ll know the salmon is perfectly cooked when it turns opaque and flakes easily with a fork, while the asparagus becomes tender. For an added touch, you can broil the dish for 2 minutes at the end, giving everything a nice golden color.
Variations
- Protein: Substitute salmon with other fish like trout or tilapia, or even chicken breasts for a different protein option.
- Vegetables: Feel free to swap asparagus and cherry tomatoes for other seasonal veggies like bell peppers, zucchini, or Brussels sprouts.
- Spices: Experiment with different spices or herbs such as Cajun seasoning, smoked paprika, or fresh dill to enhance flavor.
Cooking Notes
- For a more substantial meal, consider adding grains like quinoa or rice alongside the salmon.
- Ensure that all veggies are uniformly cut to guarantee even cooking.
Serving Suggestions
- Serve immediately after cooking with a sprinkle of fresh parsley and lemon wedges for squeezing over the top.
- This dish pairs beautifully with a light salad or crusty bread for a complete meal.
Tips
- Make sure to pat the salmon dry with a paper towel before applying the glaze to help it adhere better.
- If you prefer more crispy potatoes, give them an extra 5 minutes in the oven before adding other ingredients.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 540 per serving
- Protein: 42 g
- Sodium: 550 mg
FAQs
Can I refrigerate leftovers?
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use frozen salmon?
Frozen salmon can be used; however, ensure it is fully thawed first before cooking for the best results.
Can I substitute the vegetables?
Absolutely! Feel free to use any vegetables you like, just keep an eye on cooking times as they may vary.
What type of salmon is best for this recipe?
Fresh, skin-on salmon fillets are preferred for this recipe, but skinless works fine too. Wild-caught is usually recommended for flavor.
Conclusion
This Sheet Pan Salmon and Potatoes with Veggies recipe is a fantastic option for anyone looking for a quick, nutritious meal that doesn’t skimp on flavor or variety. The combination of a delightful glaze, tender salmon, and roasted vegetables ensures every bite is a treat. Not only is this dish easy to prepare, but it also promotes wholesome eating without hours spent in the kitchen — making it the perfect choice for busy weeknights. Consider trying this recipe and share your thoughts or variations below; I am excited to hear how it turns out for you!
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Sheet Pan Salmon with Potatoes and Veggies
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A healthy and delicious meal featuring roasted salmon, baby potatoes, and vibrant veggies.
Ingredients
- 4 salmon fillets (about 6 oz each | 170 g)
- 1½ lbs baby potatoes, halved
- 1 lb asparagus, trimmed
- 1 cup cherry tomatoes (on or off the vine)
- 4 tbsp olive oil, divided
- Salt and black pepper, to taste
- 2 tsp seasoning blend of choice + ½ tsp extra (lemon pepper, Italian, za’atar, or your favorite)
- 2 tbsp honey
- 1½ tsp Dijon mustard
- 1 tsp sriracha or garlic chili sauce (adjust to taste)
- 1 tbsp melted butter
- Fresh parsley and lemon wedges, for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the halved baby potatoes with 2 tablespoons of olive oil, 2 teaspoons of your chosen seasoning blend, and salt and black pepper to taste. Spread on the sheet pan and roast for 20 minutes.
- Make the glaze by whisking together melted butter, honey, Dijon mustard, sriracha, and an additional ½ teaspoon of seasoning blend. Season to taste.
- After 20 minutes, push the potatoes aside on the sheet pan, add the salmon, asparagus, and cherry tomatoes. Drizzle remaining olive oil and season the vegetables.
- Bake for another 15 minutes. Optionally broil for 2 minutes for a golden finish.
Notes
For a more substantial meal, consider adding grains like quinoa or rice alongside the salmon.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 540 kcal
- Sodium: 550 mg
- Protein: 42 g