The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
There’s nothing quite like a delicious and easy meal that comes together on one pan! Sheetpan Salmon and Potatoes With Veggies is the perfect dish for busy evenings when you want something healthy and satisfying. With fresh salmon, tender potatoes, and colorful veggies, this recipe is both a feast for the eyes and the taste buds.
Why You Will Love This Recipe
This recipe is a winner for many reasons. First, it’s quick to prepare, making it ideal for a weeknight dinner when you’re short on time. You’ll be amazed at how little clean-up there is since everything cooks on one pan. It’s also budget-friendly and packed with nutrients, thanks to the salmon and fresh vegetables. Plus, the flavors are sure to impress your family or friends. You can serve it for a casual dinner or a special occasion!
How to Make Sheetpan Salmon and Potatoes With Veggies
Ingredients
- 4 (6 oz | 170 g) salmon fillets
- 1 pound asparagus, ends trimmed
- 1½ pounds baby potatoes, halved
- 1 cup cherry tomatoes or grape tomatoes
- 4 tablespoons olive oil, divided
- Salt and pepper to taste
- 2 teaspoons seasoning blend of choice
- 2 tablespoons honey
- 1½ teaspoons dijon mustard
- 1 teaspoon sriracha or any garlic chili sauce
- 1 tablespoon melted butter
- Lemon slices for garnish
- Fresh chopped parsley for garnish
Directions
- Preheat your oven to 425°F (220°C). Line or grease a large sheet pan with foil.
- In a bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, pepper, and your chosen seasoning. Spread them out evenly on the sheet pan and bake for 20 minutes, checking halfway to make sure they’re cooking evenly.
- While the potatoes are baking, prepare the sauce. In a bowl, whisk together the melted butter, sriracha, honey, dijon mustard, and any remaining seasoning.
- After 20 minutes, take the pan out of the oven. Push the potatoes to one side of the pan. Add the salmon, asparagus, and cherry tomatoes to the other side.
- Brush the salmon fillets with the sauce and drizzle everything with the remaining olive oil. Season lightly with salt and pepper.
- Return the pan to the oven and bake for another 15 minutes, or until the salmon is cooked through and the veggies are tender.
- Serve garnished with fresh parsley and lemon slices for a bright finish.
How to Serve Sheetpan Salmon and Potatoes With Veggies
This dish is great served right from the pan for a casual, family-style meal. Pair it with a simple green salad or some crusty bread on the side to make it even more special. The lemon slices will add a fresh zing when squeezed over the salmon and veggies.
How to Store Sheetpan Salmon and Potatoes With Veggies
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave until warmed through. The flavors will continue to meld, making it just as tasty the next day!
Tips to Make Sheetpan Salmon and Potatoes With Veggies
- Make sure to cut the potatoes to uniform size for even cooking.
- Feel free to swap out the veggies—broccoli or bell peppers would work well if you prefer.
- For a crispy skin on the salmon, you can broil it for the last few minutes of cooking.
Variations
You can make this dish your own by trying different seasonings or sauces. Consider using teriyaki sauce for an Asian twist or a lemon-dill mix for a refreshing taste.
FAQs
Can I use frozen salmon fillets?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before baking, and they may need a couple more minutes to cook.
What should I do if I don’t have asparagus?
That’s okay! You can substitute another vegetable like green beans or zucchini. Just adjust the cooking time if needed, as different vegetables may cook at different rates.
Can I prepare this dish in advance?
Yes, you can prepare the potatoes and veggies ahead of time. Just store them in the refrigerator until you’re ready to bake. Brush the salmon with the sauce just before baking for the best flavor.
Sheetpan Salmon and Potatoes With Veggies
Quick and easy one-pan meal featuring fresh salmon, tender potatoes, and colorful veggies, perfect for busy evenings and special occasions.
Ingredients
Method
Preparation
- Preheat your oven to 425°F (220°C). Line or grease a large sheet pan with foil.
- In a bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, pepper, and your chosen seasoning.
- Spread the potatoes out evenly on the sheet pan and bake for 20 minutes, checking halfway to ensure they’re cooking evenly.
Making the Sauce
- While the potatoes are baking, prepare the sauce. In a bowl, whisk together the melted butter, sriracha, honey, dijon mustard, and any remaining seasoning.
Cooking
- After 20 minutes, take the pan out of the oven. Push the potatoes to one side of the pan.
- Add the salmon, asparagus, and cherry tomatoes to the other side.
- Brush the salmon fillets with the sauce and drizzle everything with the remaining olive oil. Season lightly with salt and pepper.
- Return the pan to the oven and bake for another 15 minutes, or until the salmon is cooked through and the veggies are tender.
Serving
- Serve garnished with fresh parsley and lemon slices for a bright finish.
Notes
For a crispy skin on the salmon, you can broil it for the last few minutes of cooking. Feel free to swap out the veggies based on your preference.