Description
Easy sheet pan dinner with Dijon-glazed salmon and veggies.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon, sliced
Instructions
- Preheat oven to 400°F (200°C).
- Toss potatoes with 1 tbsp olive oil, salt, and pepper. Spread on sheet pan.
- Roast potatoes for 15 minutes.
- Mix Dijon mustard, honey, garlic powder, and remaining olive oil.
- Coat salmon fillets with Dijon mixture.
- Add asparagus and salmon to sheet pan.
- Roast for 12-15 minutes until salmon flakes easily.
- Garnish with lemon slices before serving.
Notes
- Use skin-on salmon for crispier texture.
- Swap asparagus for broccoli if preferred.
- Check salmon at 12 minutes to avoid overcooking.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with veggies
- Calories: 380
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg