Sheet Pan Salmon and Roasted Veggies: A Delicious and Nutritious Meal!
Looking for a tasty and wholesome meal that won’t keep you tied up in the kitchen for hours? Look no further than Sheet Pan Salmon and Roasted Veggies. This delicious dish combines the flavors of perfectly roasted tomatoes, artichoke hearts, potatoes, and asparagus with tender and flaky salmon. Trust me, your taste buds will thank you!
Inspired by Betty Crockers Sheet Pan Salmon Nicoise, I decided to put my own spin on this recipe to suit my personal taste. And let me tell you, it turned out to be a winner! The secret lies in the special sauce made with shallots, garlic, thyme, lemon juice, olive oil, salt, and pepper. It truly enhances the flavors of the dish and adds that extra oomph we all crave.
But it’s not just about taste here. This sheet pan recipe is a lifesaver for those busy weeknights when you want a wholesome meal without the fuss. Simply line your sheet pan with all the delicious ingredients, drizzle that amazing sauce over them, and let the oven work its magic. It’s as easy as that!
Now, let’s talk about the star of the show – the salmon. Not only does it bring a delightful flavor to the dish, but it also packs a nutritional punch. Salmon is rich in vitamins, minerals, and omega-3 fatty acids, which are essential for a healthy diet. So you can indulge in this meal knowing that you’re nourishing your body as well.
So, what are you waiting for? Grab your sheet pan and get ready to impress yourself and others with this delicious meal. It’s time to treat yourself to a wholesome and flavorful dining experience. Your taste buds and your health will thank you!
Sheet Pan Salmon and Roasted Veggies Recipe
Sheet Pan Salmon and Roasted Salmon Recipe
Ingredients
- 2 tsp shallot finely chopped
- 2 cloves garlic chopped
- 1 tbsp apple cider vinegar
- 1 tsp lemon juice
- 1 tsp thyme leaves chopped
- 2 tbsp olive oil
- 3/4 lb small potatoes halved or quartered depending on size
- 4 4 oz Salmon fillets
- 2 cups cherry tomatoes halved
- 6 oz artichoke hearts marinated and drained
- 1 bunch asparagus cleaned and trimmed
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees. Spray sheet pan with cooking spray.
- In a small bowl, combine shallot, garlic, vinegar, lemon juice, thyme, salt, and pepper. Use a whisk to blend the ingredients together. Gradually add olive oil while continuing to whisk.
- Place the potatoes in a large bowl and coat them with 2 teaspoons of dressing. Season with salt and pepper. Arrange the potatoes, skin side up, in a single layer on a baking pan.
- Roast the potatoes for 20 minutes. Take them out of the oven and flip them over so that the skin side is down. Create space on the pan for the salmon, tomatoes, artichoke hearts, and asparagus
- Place the salmon on the pan, skin side down, and drizzle it with 1 teaspoon of the dressing. Season with salt and pepper.
- In a large bowl, combine the tomatoes, artichoke hearts, and asparagus with 1 tablespoon of dressing. Toss to coat. Add the vegetables to the pan around the salmon and potatoes.
- Roast for 12 to 15 minutes, or until the salmon is cooked through and the potatoes are fork tender.
- Serve and enjoy!
Nutrition
Please let me know if you give this a try!
This recipe was adapted from Betty Crocker’s Sheet Pan Salmon Nicoise.
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