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!
Easy, healthy deliciousness comin’ at ya.
I’m telling you, this Sheet Pan Spring Salmon and Veggies is where it’s at.
Easy. ✔️️ Because it’s a ONE pan wonder. Doesn’t get easier than that, my friends!
Healthy. ✔️️ Because it’s salmon and vegetables. Doesn’t get healthier than that, my friends!
Delicious. ✔️ Because it’s all smothered in the freshest, tastiest lemon garlic dressing. Doesn’t get more delicious than that, my friends! 😉
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!
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 2 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Marinade
- ¼ cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 clove garlic pressed or minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
Sheet Pan Spring Salmon and Veggies
- ½ pound asparagus trimmed and quartered
- ½ (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
- ½ tablespoon olive oil
- ¼ teaspoon salt
Instructions
Marinade
- Whisk together marinade ingredients.
Sheet Pan Spring Salmon and Veggies
- Pour marinade into gallon sized baggie.
- Add in asparagus, tomatoes, and salmon filets.
- Seal and marinate 30 minutes in the fridge.
- Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
- Place prepped potatoes onto baking sheet and toss with olive oil and salt.
- Bake in preheated oven for 10 minutes.
- Remove from oven, stir, then dump the contents of the ziplock baggie onto the baking sheet.
- Cook for an additional 10 minutes, or until vegetables are tender and the salmon easily flakes with a fork.
- Serve and enjoy!
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STORING
Room Temp:N/A
Refrigerator:3 Days
Freezer:4 Months
Reheat:If frozen, thaw in fridge then bake or microwave
*Storage times may vary based on temperature and conditions
Nutrition Information
Nutrition Facts
Sheet Pan Spring Salmon and Veggies Recipe
Amount Per Serving
Calories 475 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Cholesterol 62mg21%
Sodium 694mg30%
Potassium 1396mg40%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 16g18%
Protein 28g56%
Vitamin A 9295IU186%
Vitamin C 42.6mg52%
Calcium 83mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: healthy, roasted veggies, sheet pan dinner
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Jennifer @ Show Me the Yummy
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