Sheet Pan Salmon Dinner Recipe
Servings 4
Calories 628kcal
Ingredients
- 4 6 oz salmon portions
- 1/4 cup hoisin sauce
- 1 pound trimmed asparagus
- 1 1/2 pounds baby potatoes cut in half lengthwise
- 3 tablespoons olive oil
- kosher salt and freshly ground pepper
- garlic powder
- 4 tablespoons butter softened
- 2 tablespoons freshly parsley chopped
- 1 garlic clove minced into paste
- non stick cooking spray
- fresh lemon
Instructions
- Lower oven rack to middle lower position and preheat oven to 450 degrees. Spray heavy duty baking sheet with nonstick cooking spray.
- In a large bowl, toss potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, 1/4 teaspoon of freshly ground pepper and 1/8 teaspoon garlic powder. Transfer to baking sheet and arrange on either side of baking sheet, cut side down. Roast in oven for 10 minutes.
- While potatoes are roasting, combine asparagus with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt. 1/4 teaspoon of freshly ground pepper and 1/8 teaspoon garlic powder. Season salmon all over with kosher salt and freshly ground pepper, then brush all sides with hoisin sauce.
- Remove sheet pan from oven after 10 minutes and add asparagus to center of sheet pan. Arrange salmon portions, not touching, over asparagus. Roast for another 10-15 minutes depending on thickness of salmon portions and size of asparagus.
- While salmon is cooking, combine butter, parsley and garlic. When salmon is done cooking, remove sheet pan and top each salmon portion with 1/2 tablespoon of garlic herb butter then top with a squeeze of fresh lemon juice.Top potatoes and asparagus with remaining two tablespoon of garlic herb butter and serve.
Nutrition
Calories: 628kcal | Carbohydrates: 42g | Protein: 40g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 124mg | Sodium: 466mg | Potassium: 1810mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1445IU | Vitamin C: 42.7mg | Calcium: 80mg | Iron: 5.5mg