– **Title**: Easy Healthy Sheet Pan Salmon Dinner
– **Ingredients**:
– 4 salmon fillets (about 6 oz each)
– 1 lb asparagus, trimmed
– 1 lb baby potatoes, halved
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 lemon, zested and juiced
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Preheat your oven to 400°F (200°C).
2. On a large sheet pan, toss the halved baby potatoes with 1 tablespoon of olive oil, minced garlic, oregano, lemon zest, salt, and pepper. Spread them out in a single layer.
3. Roast the potatoes in the preheated oven for 15 minutes.
4. After 15 minutes, add the trimmed asparagus to the sheet pan with the potatoes. Drizzle with the remaining 1 tablespoon of olive oil, and season with salt and pepper. Toss to combine.
5. Place the salmon fillets on the pan among the vegetables. Squeeze lemon juice over the salmon fillets and season them with additional salt and pepper.
6. Return the sheet pan to the oven and roast for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
7. Remove the sheet pan from the oven, garnish with fresh parsley, and serve hot.
This meal is not only simple to prepare but also packed with healthy ingredients, making it a perfect weeknight dinner option! Enjoy!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are perfect for this recipe. If you’re looking for a different fish, try trout or even chicken for a variation. Just be mindful of the cooking times!
Baby Potatoes: These small potatoes are great because they cook quickly. You can substitute them with regular potatoes, just cut them into smaller pieces. Sweet potatoes also work well for a slightly different flavor.
Asparagus: Fresh asparagus gives a nice crunch. In the off-season, green beans or broccoli are good substitutes. They’ll add different flavors while still keeping it healthy.
Olive Oil: This adds flavor and helps everything cook nicely. You can use avocado oil or melted coconut oil instead if you prefer. Both work well at high temperatures.
Lemon: Fresh lemon juice brightens the dish, but bottled lemon juice works in a pinch. You could also use lime for a twist!
How Do I Get The Perfect Roast On My Veggies and Salmon?
The key to achieving perfectly roasted veggies and salmon is all about the time and temperature. Start by roasting the potatoes first since they take longer. Preheat your oven to 400°F (200°C) for optimal cooking results.
- Toss the potatoes well with oil and spices; this helps to get them nice and crispy.
- Position the salmon in the center of the pan and place the asparagus next to it to leverage the salmon’s juices as they cook.
- Keep an eye on your salmon during the last baking time—it’s done when it flakes easily with a fork.
Don’t forget to let the salmon rest for a couple of minutes after cooking for juiciness! Enjoy your delicious meal!
Easy Healthy Sheet Pan Salmon Dinner
Ingredients You’ll Need:
For the Main Dish:
- 2 salmon fillets (about 6 oz each)
- 2 cups baby potatoes, halved
- 1 bunch asparagus, trimmed
For Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For Garnish:
- 1 lemon, thinly sliced
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious and healthy sheet pan dinner takes about 30 minutes to prepare and cook. You’ll spend some time getting everything ready and then let the oven do the hard work while you relax or set the table!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will get it nice and hot for your salmon and veggies!
2. Prepare the Sheet Pan:
Line a large sheet pan with parchment paper or give it a light spray with cooking oil. This makes for easier cleanup later!
3. Season the Potatoes:
In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. Mix until they are well coated. Spread the seasoned potatoes out on one side of the prepared sheet pan.
4. Roast the Potatoes:
Place the sheet pan in the oven and roast the potatoes for about 15 minutes. This will give them a nice start on cooking.
5. Prep the Salmon:
While the potatoes are roasting, take your salmon fillets and rub each one with the remaining tablespoon of olive oil. Season them with salt, pepper, and a sprinkle of paprika to add flavor.
6. Add Salmon and Asparagus:
After 15 minutes, take the sheet pan out of the oven. Push the potatoes to one side to make space in the center. Place the salmon fillets there. On the other side, add the trimmed asparagus. Drizzle a little olive oil on the asparagus and season with salt and pepper.
7. Add Lemon:
Lay the thin lemon slices on top of the salmon fillets and scatter some around the asparagus. This will add a nice citrus flavor!
8. Final Bake:
Put the sheet pan back in the oven and bake for another 12-15 minutes. You’ll know it’s done when the salmon flakes easily with a fork and the asparagus is tender.
9. Garnish and Serve:
Once everything is cooked, take the pan out of the oven and sprinkle chopped fresh parsley over the top for a pop of color. Serve your healthy sheet pan dinner warm and enjoy!
Can I Substitute Different Vegetables?
Absolutely! If asparagus isn’t your favorite, try using broccoli, green beans, or bell peppers instead. Just make sure to adjust the cooking time slightly depending on the vegetable—some may take a bit longer or shorter to roast.
How Can I Adjust the Cooking Time for Thicker Salmon Fillets?
If your salmon fillets are thicker than 1 inch, you may need to add a few extra minutes to the cooking time. It’s a good idea to check for doneness by using a fork to see if it flakes easily. Alternatively, you can use a meat thermometer—salmon should reach an internal temperature of 145°F (63°C).
Can I Make This Recipe with Frozen Salmon?
Yes, you can! Just be sure to thaw the salmon thoroughly before cooking. The best way to thaw it is by placing it in the fridge overnight or sealing it in a plastic bag and submerging it in cold water for about 30 minutes. Pat dry before seasoning to ensure a nice crust!
What’s the Best Way to Store Leftovers?
Store any leftover salmon and vegetables in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or place it in a warm oven (around 350°F or 175°C) until heated through. Be careful not to overcook during reheating to keep the salmon moist.
