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Sheetpan Salmon and Potatoes With Veggies Recipe

Sheetpan Salmon and Potatoes With Veggies Recipe
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★★★★★

5.3 from 4 reviews

This Sheetpan Salmon and Potatoes with Veggies recipe is a simple, wholesome, and flavorful meal perfect for a busy weeknight. It features tender salmon fillets, roasted baby potatoes, and vibrant asparagus and cherry tomatoes, all cooked together on one pan for easy prep and cleanup. The dish is enhanced with a tangy, slightly spicy sauce made from melted butter, sriracha, Dijon mustard, and honey, and finished with a fresh squeeze of lemon and chopped parsley for a refreshing touch.

Ingredients

Scale

Salmon

  • 4 salmon fillets (approx 6 oz | 170 g each)

Potatoes

  • 1 lb baby potatoes, halved (or 1 lb regular red or Yukon gold potatoes, cut into bite-size pieces)

Vegetables

  • 1 bunch asparagus, trimmed
  • 1 cup cherry tomatoes

Olive Oil & Seasoning

  • 2 tbsp olive oil (for veggies)
  • Lemon pepper seasoning blend, to taste
  • Salt, to taste
  • Black pepper, to taste
  • Optional: chili flakes for heat

Sauce

  • 3 tbsp melted butter
  • 1 tbsp sriracha or any garlic chili sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp honey

Garnish

  • Fresh lemon juice (from wedges)
  • Extra lemon wedges for serving
  • Chopped fresh parsley

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. Toss potatoes with seasoning and roast: In a mixing bowl, toss the halved baby potatoes with lemon pepper seasoning, salt, black pepper, and a drizzle of olive oil. Spread them out evenly on the baking sheet. Roast in the preheated oven for about 15 minutes to let them start cooking and crisping up.
  3. Prepare sauce: While the potatoes start roasting, combine melted butter, sriracha, Dijon mustard, and honey in a small bowl. Whisk together until smooth and set aside.
  4. Add salmon and vegetables: Remove the baking sheet from the oven. Slide the roasted potatoes to one side. Place salmon fillets skin-side down on the other side of the pan. Arrange the asparagus and cherry tomatoes around the salmon. Drizzle the vegetables with olive oil and season with salt and black pepper.
  5. Brush sauce on salmon: Generously brush the prepared sauce all over the salmon fillets, ensuring each fillet is well coated for maximum flavor.
  6. Bake salmon and vegetables: Return the baking sheet to the oven and bake everything together for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The asparagus should be tender but still bright green, and the cherry tomatoes slightly blistered.
  7. Serve: Remove from oven and transfer to plates. Squeeze fresh lemon juice over the dish and garnish with chopped parsley. Serve with extra lemon wedges on the side for added brightness.

Notes

  • If you don’t like salmon, firm white fish such as hake, halibut, or cod can be substituted and cooked the same way.
  • For vegetables, choose quick-roasting options like green beans, broccoli, cauliflower, or zucchini if you want alternatives to asparagus and tomatoes.
  • If using tougher vegetables like Brussels sprouts or carrots, roast them with the potatoes initially as they need more time.
  • Adjust seasoning blends to your preference; reduce added salt if your seasoning blend already contains salt.
  • Add chili flakes to the sauce or seasoning for an extra kick of heat.
  • Use fresh lemon juice just before serving to maintain its brightness and flavor.

Nutrition

Keywords: sheetpan dinner, salmon recipe, roasted vegetables, healthy dinner, easy weeknight meal, one pan meal, lemon pepper salmon, roasted potatoes, asparagus

Find it online: https://dinewithlily.com/sheetpan-salmon-and-potatoes-with-veggies-recipe/