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 and 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 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 paprika, salt, and black pepper.
Spread the potatoes evenly on the sheet pan and roast in the oven for 10 minutes.
While the potatoes start 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.
Remove the sheet pan from the oven after 10 minutes and add the asparagus around the potatoes.
Place the salmon fillets on the sheet pan, skin side down, between the potatoes and asparagus.
Season the salmon with the remaining paprika, salt, and black pepper.
Lay lemon slices on top of each salmon fillet.
Return the sheet pan to the oven and roast for an additional 10 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
Remove from the oven and sprinkle fresh chopped parsley over the salmon and vegetables before serving.