Description
A healthy and easy dinner option featuring salmon, baby potatoes, and asparagus, all cooked on one pan.
Ingredients
- 2 salmon filets (4-6 oz each)
- ½ tbsp dijon mustard
- ½ lb asparagus, ends trimmed
- 1 lb baby potatoes, quartered
- 3 tbsp olive oil, divided
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a small bowl, mix together the garlic powder, onion powder, and paprika. Set aside.
- In a large bowl, toss the quartered potatoes with 2 tablespoons of olive oil, half of the seasoning mix, and salt and pepper. Spread the potatoes on the baking sheet and bake for 8 minutes.
- While the potatoes are baking, brush the salmon filets with Dijon mustard and season with salt and pepper.
- After 8 minutes, push the potatoes to one half of the pan. Add the trimmed asparagus and salmon to the other half of the pan. Drizzle everything with the remaining olive oil and sprinkle the remaining seasoning mix. Toss the asparagus to coat.
- Return the pan to the oven and bake for an additional 15-20 minutes, or until the potatoes are fork tender and the salmon is cooked to your liking.
- Serve hot, squeezing fresh lemon juice over the top.
Notes
Feel free to adjust the seasoning and swap out the vegetables based on availability. Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American