Sheet Pan Salmon
Sailors know the value of a meal cooked in a single pan: easy preparation and keeping propane or electricity use to a minimum. And if you are rationing water, or just hate clean up, parchment paper helps keep the mess under control.
The ingredient list below can be taken with a grain of salt. You can make any number of substitutions and additions, such as shaking some Parmesan on the potatoes or adding onions. And kids on board loved it when I drizzled a little ranch dressing over the potatoes.
Coat the salmon in your favourite secret sauce. Add that special spice or condiment. Be as inventive as you want.
Ingredients:
- 4 salmon fillets
- 1 lb asparagus, stock ends removed
- 2 lbs potatoes, quartered (can add chopped, peeled carrots as well)
- 2 tbsp olive oil (plus 1 tbsp added separately)
- salt and pepper to taste
- 2 tsp Italian seasoning (plus ½ tsp added separately)
- 1 tsp garlic powder
- 2 tbsp melted butter
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard (or regular mustard)
- ½ lemon, thinly sliced
Preheat oven to 400 degrees.
Toss the potatoes with two tablespoons of the olive oil, two teaspoons of the Italian seasoning, garlic powder, salt and pepper. Arrange on a sheet pan over a layer of parchment paper and bake in preheated oven for 10 minutes.
Remove pan and arrange salmon fillets and asparagus on the sheet pan. Whisk together melted butter, honey, mustard, and the last 1/2 teaspoon of Italian seasoning. Brush onto salmon fillets.
Drizzle asparagus with remaining tablespoon of olive oil, season with salt and pepper to taste and place lemon slices over the asparagus spears.
Bake for 15 minutes or until asparagus and potatoes are tender and salmon is cooked through. Make sure the salmon is cooked, but do not overcook.
Serve with lemon wedges.
Enjoy.
