Sheet-Pan Salmon & Vegetables Recipe for Effortless Weeknight Dinners
This Sheet-Pan Salmon & Vegetables recipe is perfect for busy weeknights, offering a nutritious one-pan meal in just 40 minutes.
Equipment
- - Oven
- - Sheet pan
- - Mixing bowl
Ingredients
Salmon and Veggies
- 1 pound Baby Potatoes Halved
- 2 tablespoons Olive Oil Can substitute with avocado oil
- 1 tablespoon Italian Seasoning Can substitute with fresh herbs
- 1 teaspoon Garlic Powder Replace with fresh minced garlic for bolder flavor
- to taste Salt
- to taste Pepper
- 1 bunch Fresh Asparagus Can substitute with broccoli or green beans
- 1 cup Cherry Tomatoes Can substitute with regular tomatoes or bell peppers
- 4 filets Salmon Filets Thick cuts recommended
- 1 whole Fresh Lemon Sliced
- 4 tablespoons Melted Butter Can substitute with ghee
- 3 cloves Minced Garlic Adjust to taste
- 1 teaspoon Smoked Paprika Can substitute with regular paprika
Instructions
Cooking Instructions
- Preheat the oven to 425°F (220°C).
- Toss halved baby potatoes with olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread them cut side down on a large sheet pan. Roast for 20 minutes until they are slightly golden and tender.
- Prepare the seasoned garlic butter by combining melted butter, minced garlic, Italian seasoning, and smoked paprika in a bowl.
- Add the salmon, asparagus, and cherry tomatoes to the sheet pan after the potatoes have roasted for 20 minutes. Brush everything generously with the garlic butter and season the salmon with salt and pepper. Top the salmon with fresh lemon slices.
- Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the salmon is cooked through.
- Serve immediately and enjoy.
Notes
Optional: Serve with a light side salad for a refreshing finish.