30 Minute Sheet Pan Salmon and Veggies
One Pan Sheet pan Salmon and Veggies is an easy way to get those necessary omega-3 fatty acids in, with minimal prep and easy clean up. This salmon and veggies sheet pan dinner is perfect for a hands off, busy weeknight.
Ingredients
- 2 4- oz salmon filets
- 3 tbsp honey
- 3 tbsp dijon mustard
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt and pepper, to taste
- ¼ tsp paprika
- ½ cup breadcrumbs or panko bread crumbs
- 3 small red potatoes, chopped
- 2 cups broccoli, chopped
- 2 tbsp grated parmesan cheese
- 1-2 tbsp chopped parsley, for topping
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray.
- To make the marinade, combine honey, Dijon mustard, olive oil, lemon juice and spices in a small bowl. If you have the time, you can let the salmon marinade for a few hours.
- Place breadcrumbs in a separate bowl. Dip filets into marinade bowl and then dip into breadcrumbs, before placing on the sheetpan.
- Align broccoli and chopped potatoes on sheetpan, marinating them with some olive oil, salt and pepper. You can pour any extra salmon marinade over broccoli, if you choose. Lastly, sprinkle grated parmesan over salmon filets.
- Bake for 12-15 minutes, or until salmon is cooked through.
- Once cooked through, broil for an additional 2-3 minutes on high for extra crisp (optional). You can drizzle any extra marinade over the salmon.
- Top with chopped parsley before serving. Enjoy immediately!
Notes
You may want to cook the potatoes for 10-15 minutes beforehand, or leave them in a little longer, to ensure they are fully cooked.
Use gluten-free breadcrumbs or panko to keep this recipe gluten-free.
Nutrition
Serving: 1Calories: 627kcalCarbohydrates: 96gProtein: 30gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 51mgSodium: 570mgPotassium: 2246mgFiber: 10gSugar: 33gVitamin A: 787IUVitamin C: 107mgCalcium: 172mgIron: 5mg
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