Go Back

Sheet Pan Salmon & Potatoes Healthy Food Rezepte

I call this my weeknight peace treaty. One pan, bright lemon, tender salmon, and crispy edges on little potatoes. We toss everything together, slide the tray in, and breathe for a minute. Healthy Food Rezepte keeps the plan simple and tasty, and the clean up stays easy. The veggies roast until sweet and a bit charred. The fish stays juicy under a light honey mustard glaze that brings a soft kick. I plate it family style and watch folks reach in with big eyes and small patience. It works for Healthy Food Rezepte Abendessen or Healthy Food Rezepte Mittag, and it never feels fussy. I love playful swaps too. Cherry tomatoes add pops of juice. Asparagus gives snap. A few slices of avocado on the side nod to Food With Avocado. Mango on a quick salad next to the tray tips a hat to Mango Rezepte. I write it down for friends building Healthy Food Rezepte Schnell lists, and even my cousin who lives for Healthy Food Rezepte Vegetarisch steals the potatoes and veg and grins.
Arbeitszeit15 minutes
Koch-/Backzeit30 minutes
Gesamtzeit45 minutes
Kategorie: Dinner
Küche: Mediterranean
Stichwort: asparagus and potatoes, emilia rezepte, Food With Avocado, healthy food rezepte, Healthy Food Rezepte Abendessen, Healthy Food Rezepte Mittag, Healthy Food Rezepte Schnell, healthy food rezepte vegetarisch, mango rezepte, one pan dinner, sheet pan salmon
Zutaten für : 4 servings
Autorin: Emilia

Zutaten

For the Salmon

  • 4 salmon fillets about 170 g each skin on or off
  • 1 tablespoon melted butter
  • 2 tablespoons honey
  • 1 and 1 half teaspoons dijon mustard
  • 1 teaspoon sriracha or mild chili sauce
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon seasoning blend lemon pepper or Italian herbs
  • Salt and black pepper to taste

For the Veggies

  • 1 and 1 half pounds baby potatoes halved
  • 1 pound asparagus ends trimmed
  • 1 cup cherry or grape tomatoes
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning blend
  • Salt and black pepper to taste
  • Lemon wedges for serving
  • Chopped parsley for serving

Anleitung

  1. Heat the oven to 200 C and line a large sheet pan with parchment.
  2. Toss the potatoes with 2 tablespoons olive oil, seasoning blend, garlic powder, salt, and pepper. Spread them cut side down and roast for 15 minutes.
  3. Stir the potatoes and push them to the sides. Add asparagus and tomatoes. Drizzle with 1 tablespoon olive oil and a pinch of salt and pepper.
  4. Whisk butter, honey, dijon, sriracha, lemon zest, lemon juice, and the seasoning blend. Pat the salmon dry and brush on the glaze.
  5. Nestle the salmon on the pan. Roast 10 to 12 minutes until the fish flakes and the potatoes turn golden. Thick fillets may need a minute more.
  6. Rest the tray 2 minutes. Squeeze fresh lemon over everything, scatter parsley, and serve warm.

Tipps & Hinweise

Use baby potatoes for even cooking. Wild salmon cooks a bit faster than farmed. Swap asparagus with green beans or zucchini. For a gentler kick leave out the chili sauce. Leftovers keep in the fridge up to two days. Reheat low in a warm oven so the fish stays soft. Serve with avocado slices or a quick mango salad on the side.