Honey Lemon Sheet Pan Salmon
Serves 215 mins prep25 mins cook
A hassle-free and delicious one-pan dish featuring salmon, mini potatoes, and asparagus, all baked to perfection. Includes a fresh heirloom peach salad that adds a vibrant touch to the meal.
0 servings
What you need
Instructions
1: Preheat oven to 400 degrees. 2: Toss mini halves potatoes with olive oil, salt, pepper, onion powder, paprika, garlic powder, and dried thyme. 3: Arrange the seasoned potatoes on a large sheet pan and bake in the preheated oven for 8-10 minutes. 4: Remove from oven and add salmon fillets and asparagus onto the sheet pan. 5: Whisk together melted ghee, honey, and lemon juice, then brush onto the salmon. 6: Drizzle asparagus with enough olive oil to coat, season with salt and pepper, and place lemon slices on top. 7: Bake for 12-14 minutes until salmon flakes with a fork. 8: If asparagus and potatoes are not yet fork-tender, place salmon on a plate and bake for an additional couple of minutes. 9: Optionally, place the salmon under the broiler for a couple of minutes for a crisp finish. 10: For the salad, combine arugula, sliced tomatoes, and sliced peaches, then drizzle with lemon, salt, pepper, and olive oil.View original recipe