Making dinner in a sheet pan is an easy way to throw a meal together on a busy day.
Heather Smith shares a quick and healthy recipe.
Sheet Pan Salmon, Potatoes, and Asparagus
3 cups colored fingerling potatoes
1 1lb salmon filet
¼ cup Parmesan cheese, grated
1 tbsp olive oil
Kosher salt
Ground pepper
¼ tsp dried rosemary
3 cups asparagus
1 lemon
1 tbsp honey
1 tsp Dijon mustard
3 tbsp unsalted butter, soft
2 cloves garlic
Preheat oven to 435 and line sheet pan with parchment paper.
Cut potatoes in similar sized cubes
In a medium bowl, toss potatoes with olive oil, herbs, salt, and parmesan cheese.
Spread evenly on baking sheet and bake for 18- 20 minutes.
Using the same bowl from the potatoes, add veggies and stir-the oil residue will coat the asparagus.
Mix butter with lemon juice, honey, mustard, garlic, kosher salt, and pepper; stir until well mixed.
Remove potatoes from the oven and lightly stir them.
Reduce oven temperature to 400
Arrange potatoes to outer edge of pan and place salmon filet on the center.
Add asparagus around the salmon, and mixed in with potatoes.
Spread ¾ of the butter mixture over salmon.
Put remaining butter mixture over potatoes and veggies.
Bake for an additional 15 minutes or until salmon reaches an internal temperature of 135 degrees.
For added color, broil on high for 1-2 minutes (watch carefully!!) just to brown the top of the salmon. Internal temperature should end at 145 degrees. Sprinkle with a little extra cheese.
Recipe adapted from straightandfarro.com
Find more recipes and ideas at www.gygi.com.
Add comment