This week try out this sheet pan salmon and asparagus with potatoes recipe. A excellent way to get your protein and healthy fats in this week!
Prep: 15 Minutes Cook Time: 25 Minutes Total Time: 50 Minutes Servings: 4
Calories: 571kcal Carbohydrates: 54g Protein: 41g Fat: 22g
Ingredients:
- 4 salmon fillets
- 1 pound asparagus – ends trimmed
- 2 pounds baby red or gold potatoes – quartered
- 3 tablespoons olive oil
- salt and pepper to taste
- 2 teaspoons Italian herb blend – see note
- 1 teaspoon garlic powder
- 2 tablespoons butter – melted
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- ½ teaspoon Italian herb blend
- ½ lemon – thinly sliced
Instructions:
- Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons olive oil, salt and pepper to taste, garlic powder, and 2 teaspoons Italian herb blend. Arrange on a large sheet pan and bake in preheated oven for 10 minutes.
- Arrange salmon fillets and asparagus on the sheet pan. Whisk together melted butter, honey, dijon mustard, and 1/2 teaspoon remaining Italian herb blend. Brush onto salmon fillets.
- Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper to taste and place lemon slices between the asparagus spears.
- Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked through. Serve immediately.
Original recipe can be found at https://www.lecremedelacrumb.com/sheet-pan-salmon-asparagus-potatoes/
