Salmon Sheet Pan Dinner

Simple prep and easy cleanup, YES PLEASE! 

Sheet pans have become my weeknight dinner hero and if you haven't jumped on the bandwagon yet, your busy life is going to get a whole lot easier! 

Yields 4 servings 

Ingredients: 
4 wild-caught salmon fillets
1 pound asparagus ends trimmed
2 pounds baby red or gold potatoes, quartered
3 tablespoons olive oil
salt and pepper to taste
1 teaspoon garlic powder
2 tablespoons butter melted
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon Italian herb blend
1/2 lemon, thinly sliced


Directions: 

1. Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons olive oil, salt, pepper and garlic powder. Arrange on a large and baking sheet in preheated oven for 10 minutes. Push to one side of the sheet. (I lined my baking sheet with a compostable parchment paper).
2. Arrange salmon fillets and asparagus on the sheet pan. Whisk together melted butter, honey, Dijon mustard, and 1/2 teaspoon remaining Italian seasoning. Brush onto salmon and asparagus.
3. Bake for 15-20 minutes until asparagus and potatoes are fork-tender and salmon is cooked through.