Sheet Pan Salmon And Veggies Recipe

I whipped up this pretty rad sheet pan salmon with baby potatoes, asparagus and cherry tomatoes and even though i kinda forgot to check the garlic sometimes, every bite turned out like a total flavor explosion that made me feel like i could actually ace cooking on a crazy weeknight.

I love this sheet pan salmon and veggies recipe. It’s lean salmon paired with hearty baby potatoes, crisp asparagus and sweet cherry tomatoes provide a nutritious balance.

I toss them in olive oil, Dijon mustard, maple syrup, garlic, lemon zest and juice with salt and pepper for a rich blend.

Ingredients

• Salmon fillets provide lean protein and omega 3 fatty acids for heart health.
• Baby potatoes supply starchy carbohydrates and fiber, making the meal filling and nutritious.
• Asparagus adds vitamins and fiber with a crisp texture that cooks well.
• Cherry tomatoes offer natural sweetness, tangy flavor, and essential vitamin C.
• Olive oil provides healthy fats and a smooth, rich finish to the dish.
• Lemon zest and juice deliver a bright, tangy kick with vitamin C benefits.
• Dijon mustard intensifies flavor with a slight spice and robust tang.
• Maple syrup contributes a natural, mild sweetness for balanced flavors.

Ingredient Quantities

• 4 salmon fillets (about 6 oz each)
• 1 lb baby potatoes, cut in half
• 1 bunch asparagus, ends trimmed
• 1 pint cherry tomatoes, halved if large
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 2 garlic cloves, minced
• 1 lemon, zested and juiced
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Preheat your oven to 425°F and line a sheet pan with parchment paper so nothing sticks.

2. In a small bowl, mix together 2 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp maple syrup, 2 minced garlic cloves, the zest and juice of 1 lemon, a pinch of salt, and some freshly ground black pepper.

3. Toss the 1 lb baby potatoes (cut in half) in half of that mixture until they are well coated.

4. Spread the potatoes on the sheet pan in a single layer and pop them in the oven for about 10 minutes to start softening.

5. Meanwhile, in another bowl, gently coat the bunch of asparagus (ends trimmed) and 1 pint cherry tomatoes (halved if big) with the rest of the marinade.

6. After the potatoes have had a head start, arrange 4 salmon fillets (about 6 oz each) on the sheet pan and surround them with the asparagus and tomatoes.

7. Drizzle any extra marinade over the salmon and veggies so every bit gets flavour.

8. Place the sheet pan back in the oven and bake everything for another 12 to 15 minutes, or until the salmon flakes easily with a fork and the veggies are tender.

9. Keep an eye on the pan to make sure nothing burns; every oven is different so the time might vary slightly.

10. Once done, take the pan out, let it rest for a few minutes, and then serve your delicious sheet pan salmon and veggies warm. Enjoy!

Equipment Needed

1. Oven preheated to 425°F
2. Sheet pan with parchment paper
3. One small mixing bowl for the marinade
4. One medium mixing bowl for the asparagus and tomatoes
5. Measuring spoons for the olive oil, Dijon mustard, and maple syrup
6. Knife and cutting board for cutting baby potatoes, garlic, trimming asparagus, and halving tomatoes
7. Tongs or spatula to toss and spread the ingredients
8. Fork to check if the salmon is done

FAQ

• Q: Can I use different veggies for this recipe?
  
  A: Yep, you can swap out the veggies. If you dont like asparagus or cherry tomatoes, try broccoli or carrots but be aware the cooking times may change a bit.
• Q: How long should I bake the salmon and veggies?
  
  A: Usually its about 20 minutes at 425°F. Check that the salmon is cooked through and the potatoes are tender.
• Q: Do I need to marinate the salmon before cooking?
  
  A: No need to marinate ahead of time. The Dijon mustard and maple syrup mixture gets the job done during cooking.
• Q: Can I prep this dish ahead of time?
  
  A: Sure, you can chop the veggies and even set up the salmon in the pan in advance. Just store in the fridge and pop it in the oven when youre ready.
• Q: What if my potatoes come out a bit undercooked?
  
  A: You can cut the potatoes into smaller pieces next time to ensure they cook evenly, or increase the oven time by a few minutes.

Sheet Pan Salmon And Veggies Recipe Substitutions and Variations

• If you cant find salmon fillets, you could use cod or trout as a substitute.
• Instead of baby potatoes, you might try diced sweet potatoes or red potatoes cut into chunks.
• If asparagus is hard to get, green beans or even broccoli florets work just fine.
• Maple syrup can be swapped for honey or agave nectar if you’re in a pinch.
• Don’t have Dijon mustard? You can mix a bit of mustard powder with water or use whole-grain mustard instead.

Pro Tips

1. Make sure you let the salmon sit out for a bit so its not coming straight from the fridge, because if it’s too cold it might cook unevenly and end up dry.
2. When you toss the potatoes in the marinade, you might add a little extra olive oil and salt if they seem a bit dry. It really helps them get crispy on the outside.
3. Keep some space between the salmon and the vegetables on the pan so they cook evenly without steaming each other. Crowding can make everything turn out soggy.
4. If you want an extra crispy kick on the potatoes, try switching your oven to broil for just a minute or two at the end, but be sure to watch it close so it doesnt burn.