Salmon, Potatoes and Asparagus Sheet Pan Dinner
This easy sheet pan salmon with baby creamer potatoes and asparagus is a delicious all-in-one dinner.
Yield: 4 servings
Ingredients
- 2 boxes Bumble Bee SuperFresh® Salmon with Garlicky Black Pepper & Extra Virgin Olive Oil (4 filets total)
- 1 lb. baby creamer potatoes, cut in half
- 1 bunch asparagus, ends trimmed
- 1 small red pepper, sliced
- ½ small onion, thinly sliced
- 4 teaspoons olive oil, divided
- ½ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- ½ teaspoon garlic powder, divided
- ½ teaspoon dried thyme
Instructions
- Preheat oven to 425.
- Remove salmon from packaging and put each piece into its (provided) parchment packet and fold to enclose. (As directed on box packaging.)
- Place potatoes on one sheet pan and season with 2 teaspoon olive oil and ¼ teaspoon each salt, pepper and garlic powder, as well as the thyme.
- Mix asparagus, red peppers strips and onion on the other sheet pan with remaining 2 teaspoons olive oil and ¼ teaspoon each salt, pepper and garlic powder.
- Place parchment packets on top of asparagus mixture and place on the middle rack of your oven. Place the potato sheet pan on the bottom rack.
- Roast at 425 for 22-24 minutes. After 15 minutes, I remove the potatoes, stir them and rotate the pan in the oven so they cook evenly and get crispy all over. (You can also move the pan to the top rack if it’s cooking too much on the bottom)
- When the cooking time is over, remove sheet pans from the oven and carefully open the parchment paper at the top to let the steam escape. They will be hot!
- Serve potatoes and asparagus mix with salmon filets. Enjoy!
Nutrition
Serving: 1serving | Calories: 248kcal | Carbohydrates: 13g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 36mg | Sodium: 308mg | Fiber: 2g | Sugar: 2g
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