Description
A healthy and delicious meal featuring roasted salmon, baby potatoes, and vibrant veggies.
Ingredients
Scale
- 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