Sheetpan Salmon and Potatoes With Veggies
A healthy, one-pan salmon dinner with roasted veggies—easy, flavorful, and satisfying.
Ingredients
- 4 salmon fillets 6 oz | 170 g each
- 1½ pounds baby potatoes halved
- 1 pound asparagus ends trimmed
- 1 cup cherry or grape tomatoes
- 4 tablespoons olive oil divided
- Salt and pepper to taste
- 2 teaspoons seasoning blend lemon pepper recommended + ½ teaspoon extra
- 2 tablespoons honey
- 1½ teaspoons Dijon mustard
- 1 teaspoon sriracha or garlic chili sauce
- 1 tablespoon melted butter
- Lemon slices and fresh chopped parsley for serving
Instructions
Prep and Roast the Potatoes
- Preheat your oven to 425°F (220°C). Line a large sheet pan with foil or parchment paper for easy cleanup.
- In a bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, pepper, and 2 teaspoons of your chosen herb seasoning. Spread them out on the sheet pan and roast for 20 minutes, shaking the pan halfway through for even browning.
Make the Salmon Glaze
- While the potatoes roast, whisk together melted butter, honey, Dijon mustard, sriracha, ½ teaspoon of the remaining seasoning blend, and a pinch of salt and pepper in a small bowl. This sweet and savory glaze will coat the salmon perfectly.
Add Salmon and Veggies
- Carefully remove the pan from the oven. Push the roasted potatoes to one side and arrange the salmon fillets in the center of the pan. Brush them generously with the prepared glaze.
- Scatter the asparagus and cherry tomatoes on the remaining space. Drizzle with the remaining 2 tablespoons of olive oil, season with salt and pepper.
Roast Again
- Return the pan to the oven and roast for another 15 minutes. The salmon is done when it flakes easily with a fork and is opaque in the center. If you like a little extra color, broil for 2–3 minutes at the end.
Serve and Enjoy
- Serve hot, garnished with chopped parsley and lemon slices. A squeeze of lemon juice over the top brightens the flavors beautifully.