Sheet Pan Dinner Salmon
A simple and delicious sheet pan dinner featuring perfectly roasted salmon fillets alongside tender vegetables, all cooked together for an easy, healthy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
4 salmon fillets, skin on, about 6 ounces each
1 pound baby potatoes, halved
1 pound asparagus, trimmed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
1 lemon, thinly sliced
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, salt, and black pepper to taste.
Spread the potatoes evenly on one side of the prepared sheet pan.
Roast the potatoes in the preheated oven for 10 minutes.
While the potatoes begin roasting, in the same bowl, toss the asparagus with the remaining 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, salt, and black pepper to taste.
Remove the sheet pan from the oven after the potatoes have roasted for 10 minutes.
Add the seasoned asparagus to the other side of the sheet pan.
Place the salmon fillets skin-side down on top of the asparagus.
Sprinkle the salmon with smoked paprika, salt, and black pepper.
Arrange lemon slices over the salmon fillets.
Return the sheet pan to the oven and roast everything for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove the sheet pan from the oven and sprinkle fresh chopped parsley over the salmon and vegetables.
Serve immediately.