Sheet Pan Salmon with Asparagus and Potatoes

Yield:
4 servings

Preparation Time:
20 min; Cook: 30 min

Gluten Free. Heart Healthy. Diabetic Friendly. Nutritious and Delicious.

Ingredients:

  1. For the Marinade:
  2. 1/4 cup maple syrup
  3. 3 tablespoons Dijon mustard
  4. juice of 1 lemon
  5. 1/4 teaspoon sea salt
  6. 1/4 teaspoon black pepper
  7. 1/4 teaspoon garlic powder
  9. 2 pounds salmon filets
  10. 4 medium red potatoes, diced into 1 inch cubes
  11. 1 bunch asparagus (about 1 pound), ends trimmed and cut in half
  12. 2 tablespoons olive oil
  13. 1 teaspoon sea salt
  14. 1 teaspoon garlic powder
  15. 1/2 teaspoon black pepper
Directions:

Preheat the oven to 425 degrees F. Mix all of the marinade ingredients in a small bowl. Pour half of the marinade over the salmon and allow to sit while you prepare the vegetables.

Prepare a baking sheet by lining it with parchment paper. Dice the potatoes and chop the asparagus. Place them on the prepared baking sheet. Toss in the olive oil, salt, garlic powder and pepper.

Push the vegetables to the sides of the baking sheet and place the salmon filets skin side down in the center of the baking sheet. Bake in oven for 15 minutes. Drizzle remainder of marinade over salmon and cook for another 15 minutes or until the fish is easily flaked with a fork and vegetables are tender. Serve immediately.

Photo and food styling by Webstop


TDS 3