An easy, one-pan dinner the whole house will love! The maple dijon sauce is quick and simple but gives the salmon, asparagus, and potatoes so much flavor.
Easy Sheet Pan Salmon Dinner
Course: Lunch, DinnerCuisine: American, Gluten Free, Dairy Free, Nut Free
Servings
4
servingsPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesIngredients
4 salmon fillets
2 lbs baby potatoes, quartered
1 bunch asparagus, ends trimmed
3 tbsp olive oil, divided
1 tbsp dijon mustard
2 tbsp maple syrup
2 cloves garlic, minced
2 tsp salt, divided
1 tsp ground pepper, divided
1/4 tsp paprika
Directions
- Preheat oven to 425°F and line baking sheet with parchment paper or aluminum foil.
- In a microwave safe dish, microwave whole baby potatoes for 2 minutes to pre-soften. This helps them cook to the perfect texture in the oven. Then cut into quarters.
- Place quartered potatoes on baking sheet and drizzle 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper and toss.
- Bake in oven for 20 minutes. While baking, prepare salmon and asparagus.
- Make your sauce: in a small bowl, whisk together 1 tbsp olive oil, dijon mustard, maple syrup, garlic, 1 tsp salt, 1/2 tsp pepper and paprika.
- Once potatoes have cooked, place asparagus and salmon (skin side down) on baking sheet. Drizzle asparagus with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper and toss. Brush salmon fillets with half of the sauce. Brush additional sauce on potatoes and asparagus, tossing to blend.
- Bake for 12-14 minutes or until salmon is fully cooked (may depend on thickness of salmon). If you want to get things nice and crispy, broil on high last 2 minutes.
- Serve immediately or save as meal prep. You can keep cooked fish refrigerated for up to 3 days.
Love how simple, quick and nourishing this recipe is. I’ve added it to my weekly dinner cycle!