Enjoy a comforting, classic dinner with fresh salmon and veggies, in under 30 minutes with this healthy sheet pan dinner!
Happy 2017! It just feels so crazy to type that, but here we are. December feels like such a BLUR, having hosted three weekends in a row at Casa de Crews.
Jason and I were on vacation this past week, and we had out of town family, and friends to visit; which was a blast! We hit up two different amusement parks, enjoyed an impromptu afternoon of day drinking, and were pretty much never home. I’m actually quite ready for a routine again.
I did decent with healthy meals for breakfast and lunch in December, but by dinner, it was 50/50. There was just so much happening, and a lack of planning on my part. My body legit missed vegetables.
The only way I found time to stay on track during the holiday hustle was with a few veggie bowls that I could grab on the run, and also quick sheet pan dinners, that were great lunch leftovers, more often than not! I love sheet-pan meals. We didn’t have them much growing up, but as an adult, I find the whole idea of a generally quality meal in one shot extremely comforting.
This Dijon Salmon Sheet Pan Dinner is about as easy as it gets. Similar recipes suggest you cube the ‘taters and roast before adding everything else. That’s definitely one way to go, but sometimes, especially last month, I was way too lazy. I slice baby potatoes verrry thin, toss with stalks of asparagus in melted ghee (you can also use olive oil), mix with salt, pepper, and lemon juice, before roasting on the same pan as a tasty salmon filet. I also like to add slices of fresh lemon to the pan. This meal sounds fancy, but it’s the easiest thing you’ll ever make. Any similar fish will do. Cod or Mahi would also be delish.
I like to brush Dijon mustard to my salmon, sprinkle a little dill, and call it a day. Dinner is ready in 30 minutes!
dijon salmon sheet pan dinner
- 1 lemon - sliced thinly
- ½ lemon - juiced
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill - dried is fine too
- 1 lb filet salmon - skin on
- ½ lb small red or new potatoes - sliced thinly
- ½ lb asparagus - stems removed
- 2 tablespoons melted ghee - butter, or olive oil
- Kosher salt - and black pepper
- Preheat the oven to 450 degrees F. Season with kosher salt and black pepper. Line a baking sheet with parchment paper.
- Place salmon, skin side down to baking sheet. Brush with Dijon, and sprinkle dill.
- Thinly slice the potatoes (I leave the skins on - remember, we're lazy for this meal!) and place in a bowl with the asparagus and lemon juice. Drizzle with the melted ghee, butter or olive oil, season with salt and pepper and toss to coat. Scatter the vegetables on the sheet pan as evenly as possible.
- Bake the salmon and vegetables for 20-22 minutes. Salmon will be flaky, and potatoes crispy when done.
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