Ingredients
Protein & Vegetables:
- 2 salmon fillets (4 to 6 ounces each)
- 1 pound baby potatoes, quartered
- ½ pound asparagus, ends trimmed
Seasoning & Sauce:
- 3 tablespoons olive oil, divided
- ½ tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Juice of 1 fresh lemon
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix garlic powder, onion powder, paprika, and dried oregano in a small bowl and set aside.
- Toss quartered baby potatoes with 2 tablespoons olive oil, half the seasoning mix, salt, and pepper. Spread on one side of the baking sheet and roast for 8 minutes.
- Brush salmon fillets with Dijon mustard and season with salt and pepper.
- After 8 minutes, remove the sheet. Move potatoes to one side, add asparagus and salmon to the empty side. Drizzle remaining 1 tablespoon olive oil and sprinkle remaining seasoning. Toss asparagus gently.
- Roast for 15–20 minutes, until potatoes are tender and salmon is cooked to preference.
- Remove from oven and squeeze fresh lemon juice over salmon and vegetables before serving.
Notes
- Add minced garlic to the olive oil for extra flavor.
- Substitute asparagus with green beans, broccoli florets, or zucchini slices if desired.
- Top potatoes with fresh herbs like parsley, thyme, or dill after roasting.
- Mix honey with Dijon mustard for a sweet glaze on the salmon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: undefined
- Method: Sheet Pan Roasting
- Cuisine: American / Healthy
Nutrition
- Serving Size: undefined
- Calories: undefined
- Sugar: undefined
- Sodium: undefined
- Fat: undefined
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: undefined
- Fiber: undefined
- Protein: undefined
- Cholesterol: undefined
