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!
Servings: 2 people
Calories: 475kcal
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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Nutrition
Calories: 475kcal | Carbohydrates: 37g | Protein: 28g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 694mg | Potassium: 1396mg | Fiber: 6g | Sugar: 16g | Vitamin A: 9295IU | Vitamin C: 42.6mg | Calcium: 83mg | Iron: 6mg
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