It’s finally spring, it’s almost April, and if you’re like us, you’re already thinking about next week’s meal plan. Allow us to suggest this lemony, herby, sheet pan salmon recipe! There’s nothing quite like a recipe that only requires one cooking method (and minimal dishes), amirite?
Spring’s seasonal fruits and vegetables are some of our favorites—especially asparagus, lemon, and red-skinned potatoes. Together with some fresh herbs, these make for a great, well-balanced meal of restaurant-level quality.
P.S. If you’re looking for more sheet pan recipes, our Sheet Pan Shrimp Boil is another one of our absolute favorites!
Sheet Pan Lemon Herb Salmon with Red Potatoes and Asparagus
Ingredients:
- 4 (4 oz) salmon filets
- 1 bunch asparagus, ends trimmed
- 1 lb red potatoes, cut into 2″ pieces
- 2 tbsp grainy dijon mustard
- juice of 1/2 lemon (about 1 tbsp)
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 2 tsp extra virgin olive oil, separated
- salt and pepper, to taste
- optional: lemon slices
Instructions:
- Preheat oven to 425°F.
- Arrange potatoes in an even layer on a large baking sheet. Drizzle with 1 tsp olive oil and season with salt and pepper. Gently toss to coat.
- Roast potatoes in preheated oven for 15 minutes.
- Meanwhile, combine mustard, lemon juice, thyme, rosemary, and garlic in a small bowl, and set aside.
- When potatoes are done, remove from oven and move potatoes to the edges of the baking sheet. Arrange salmon filets in the center of baking sheet (skin side facing down, if they have skin), with asparagus on either side.
- Drizzle asparagus and salmon with remaining 1 tsp olive oil and season with salt and pepper.
- Evenly divide mustard mixture among salmon filets, then top each with a lemon slice, if desired.
- Place baking sheet back in oven for another 15 minutes, until salmon is cooked to your liking.
Yield: 4 servings
Philly Fit Foodies 