How to Prepare Tasty Sheet pan Honey lemon garlic salmon with asparagus and potato

Sheet pan Honey lemon garlic salmon with asparagus and potato. Add salmon to sheet pan, drizzle a spoonful of glaze on each fillet & rub in with the back of the spoon. Drizzle any remaining glaze on asparagus & top asparagus with lemon slices. Salt and pepper salmon or use a light amount of blackening seasoning and set aside.

The oregano, basil, and thyme were too much. They get all nice and golden brown and start to get soft on the inside. The salmon is brushed with a honey lemon dijon sauce while the potatoes and asparagus just get a drizzle of olive oil and sprinkle of salt and pepper. You can have Sheet pan Honey lemon garlic salmon with asparagus and potato using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Sheet pan Honey lemon garlic salmon with asparagus and potato

1. You need 4 (6 oz) of salmon filets.
2. Prepare Pack of asparagus (thick cut).
3. It's 1/2 pound of small potatoes cut in half.
4. Prepare of Sauce :.
5. It's of Whisk all together.
6. Prepare 2 of lemons, 1st juiced and other zested and juiced.
7. It's to taste of Salt and pepper.
8. You need 2 of large garlic cloves minced.
9. It's 1 tbsp of whole grain mustard.
10. Prepare 1 tbsp of real mayo.
11. Prepare of (Or 2 tbsp Dijon mustard instead of the two ingredients above).
12. You need 1 tbsp of honey.
13. Prepare 2 tbsp of minced flat leaf parsley (reserve 1tbsp).

Combine butter, lemon juice, garlic and parsley for the perfect light dressing for your salmon and veggies! A really quick and easy meal. The beauty of this meal is that all of the ingredients take an equal amount of time to cook - just ten minutes! Think about it - salmon (roughly ten minutes), asparagus (bake for ten minutes), mini tomatoes (beautiful roasted after just ten minutes).

Sheet pan Honey lemon garlic salmon with asparagus and potato instructions

1. Start oven at 400, liberally toss potatoes in olive oil, salt and pepper and add to a large sheet pan flesh side up for 15 to 20 minutes.
2. Salt and pepper salmon or use a light amount of blackening seasoning and set aside.
3. Toss asparagus in olive and season with salt and pepper then add to the pan spread out in between the potatoes and cook for about 5 minutes.
4. Dunk salmon in sauce and nestle in between the asparagus and potato mixture in the middle and poor some of the sauce over the salmon first and then the asparagus and potatoes (you want the asparagus and potato mixture to flank both sides of the salmon so the sauce pools around the salmon).
5. Bake for 10 more minutes and then broil on 450 or low broil for another ten (watch close).
6. Plate asparagus, salmon, potatoes then spoon some of the sauce off the sheet pan onto the salmon and finish with reserved flat leaf parsley.

Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Add the salmon to the center of the pan (if the salmon is large, cut it into smaller portions). This is some of the best salmon I've ever made — it's tied with my Sheet Pan Orange Chili Salmon.