Sheet Pan Spring Salmon and Veggies Recipe
This Sheet Pan Spring Salmon and Veggies Recipe is healthy, easy cooking at it’s finest! Salmon, potatoes, asparagus, and tomatoes are roasted with a light lemon, garlic, dijon dressing!
  • Course
    Dinner
Servings
2 people
Prep Time Cook Time
15 minutes 20 minutes
  • Course
    Dinner
Servings
2 people
Prep Time Cook Time
15 minutes 20 minutes
Sheet Pan Spring Salmon and Veggies Recipe
This Sheet Pan Spring Salmon and Veggies Recipe is healthy, easy cooking at it’s finest! Salmon, potatoes, asparagus, and tomatoes are roasted with a light lemon, garlic, dijon dressing!
  • Course
    Dinner
Servings
2 people
Prep Time Cook Time
15 minutes 20 minutes
  • Course
    Dinner
Servings
2 people
Prep Time Cook Time
15 minutes 20 minutes
Ingredients
Marinade
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 clove garlic pressed or minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Sheet Pan Spring Salmon and Veggies
  • 1/2 pound asparagus trimmed and quartered
  • 1/2 (10 oz) container yellow and red cherry tomatoes halved
  • 2 (4 oz) salmon filets
  • 4 oz (1/4 pound) sweet potato peeled and cubed
  • 4 oz (1/4 pound) tri colored petit potatoes cubed
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt
Instructions
Marinade
  1. Whisk together marinade ingredients.
Sheet Pan Spring Salmon and Veggies
  1. Pour marinade into gallon sized baggie.
  2. Add in asparagus, tomatoes, and salmon filets.
  3. Seal and marinate 30 minutes in the fridge.
  4. Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
  5. Place prepped potatoes onto baking sheet and toss with olive oil and salt.
  6. Bake in preheated oven for 10 minutes.
  7. Remove from oven, stir, then dump the contents of the ziplock baggie onto the baking sheet.
  8. Cook for an additional 10 minutes, or until vegetables are tender and the salmon easily flakes with a fork.
  9. Serve and enjoy!
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