Sheet Pan Salmon & Veggies | Perfect Dinner for Four

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is often less expensive while still providing a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

broccoli florets

🥗Healthier: asparagus

💰Cheaper: green beans

Green beans are usually less expensive and still nutritious.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is a cost-effective substitute with a different texture.

When you're not feeling like chicken, this one pan salmon is a go-to for a quick, healthy meal.

You'll need 2 lbs (900 grams) of miniature potatoes. If your potatoes are larger, cut them down to fit this size.

Chop the potatoes into roughly 1 inch (2.5 cm) pieces to ensure they cook at the same time as everything else.

Preheat your oven to 200°C or 400°F.

Pour 3 tbsp (45 ml) of olive oil over the potatoes and sprinkle on about 1 tsp (2 grams) of mixed herbs and 1/2 tsp (1 gram) of garlic powder, along with salt to taste. Toss until completely coated.

Spread the potatoes on one third of your sheet pan and put them in the oven for about 10 minutes.

Prepare the asparagus by bending it at each end to naturally break off the woody ends. Pop the asparagus (0.8 lb, 375 grams) into the bowl with the olive oil marinade.

Add about 1 tsp (6 ml) of lemon juice to the asparagus and toss to coat. Set aside.

In a bowl, combine 2 tbsp (28 grams) of melted butter, 2 tbsp (42 grams) of honey, 1/2 tsp (2.5 grams) of Dijon mustard, 1 tsp (2 grams) of mixed herbs, 1/2 tsp (1 gram) of garlic powder, a few pinches of salt, and 1 tbsp (15 ml) of freshly squeezed lemon juice. Whisk until combined.

After 10 minutes, remove the pan from the oven. Add a few slices of lemon to the furthest third of the pan for the asparagus.

Pour the remaining marinade used for the potatoes and asparagus in the middle section of the pan to prevent the salmon from sticking.

Add your 4 fillets of salmon to the center of the pan and generously brush the top of each fillet with the marinade.

Finish off the potatoes with a grating of about 1/4 cup (22 grams) of Parmigiano Reggiano before putting everything back in the oven.

Bake for a further 15 to 20 minutes until the salmon is flaking apart but not too dry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens