One-Pan Salmon with Roasted Potatoes and Veggies

Why You’ll Love This Recipe

• Quick and easy: Ready in just 45 minutes, this dish is perfect for weeknight dinners.
• One-pan convenience: Fewer dishes to wash!
• Nutritious and balanced: A wholesome mix of protein, healthy fats, and vegetables.
• Customizable: Easily swap in your favorite veggies or seasonings.
• Beautiful presentation: Perfect for serving guests or treating yourself to a colorful meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets (about 150 g each)
• Baby potatoes, halved
• Asparagus, trimmed
• Cherry tomatoes
• Olive oil
• Garlic, minced
• Dried thyme
• Paprika
• Salt
• Black pepper
• Fresh parsley, chopped (for garnish)

Directions

1. Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
2. In a bowl, toss the halved baby potatoes with 1 tablespoon olive oil, half the garlic, thyme, paprika, salt, and pepper. Spread the potatoes on the baking sheet and roast for 15 minutes.
3. While the potatoes are cooking, prepare the salmon and vegetables. Brush the salmon fillets with 1 tablespoon olive oil and season with paprika, salt, and pepper. Toss the asparagus and cherry tomatoes with the remaining olive oil and minced garlic.
4. Remove the baking sheet from the oven and push the potatoes to one side. Add the seasoned salmon fillets, asparagus, and cherry tomatoes to the sheet.
5. Roast everything for another 12-15 minutes, or until the salmon is cooked through and flaky, and the veggies are tender.
6. Garnish with fresh parsley and serve warm.

Servings and Timing

• Servings: 2
• Prep time: 15 minutes
• Cooking time: 30 minutes
• Calories: Approximately 380 per serving

Variations

• Vegetables: Swap asparagus for green beans, zucchini, or broccoli. Use sweet potatoes instead of baby potatoes.
• Seasonings: Try Italian seasoning, smoked paprika, or lemon-pepper for a different flavor profile.
• Protein: Replace salmon with chicken breasts or tofu for variety.
• Additions: Include sliced red onions or bell peppers for extra color and taste.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a 180°C (350°F) oven for 10-12 minutes or microwave in 30-second intervals until heated through.

FAQs

1. Can I use frozen salmon fillets?

Yes, but make sure to thaw them completely and pat them dry before seasoning.

2. What other vegetables work well in this recipe?

Carrots, Brussels sprouts, zucchini, and green beans are great options.

3. How do I know when the salmon is cooked?

The salmon should flake easily with a fork and reach an internal temperature of 63°C (145°F).

4. Can I use skin-on salmon?

Absolutely. The skin can help keep the salmon moist during cooking and adds extra flavor.

5. What can I serve with this dish?

This recipe is a complete meal, but a side of garlic bread or a fresh salad complements it well.

6. Can I use different herbs?

Yes, fresh dill, basil, or rosemary would work beautifully in this dish.

7. Can I make this ahead of time?

You can prep the ingredients a day in advance, but it’s best to cook the dish fresh for optimal texture and flavor.

8. What’s the best way to ensure crispy potatoes?

Ensure the potatoes are in a single layer on the baking sheet and roast them before adding other ingredients.

9. Can I double the recipe?

Yes, just use a larger baking sheet or two sheets to ensure even cooking.

10. How can I make this recipe dairy-free and gluten-free?

This recipe is naturally dairy-free and gluten-free as written!

Conclusion

One-Pan Salmon with Roasted Potatoes and Veggies is a perfect choice for a quick, healthy, and flavorful meal. The ease of preparation and cleanup makes it ideal for any day of the week. Try this recipe today and enjoy a nutritious dinner with minimal effort!