Sheet pan Honey lemon garlic salmon with asparagus and potato
Sheet pan Honey lemon garlic salmon with asparagus and potato. Sheet pan Honey lemon garlic salmon with asparagus and potato step by step. Salt and pepper salmon or use a light amount of blackening seasoning and set aside. Arrange salmon fillets and asparagus on the sheet pan. Any garlic set on the pan will burn and bring on a bitter flavor. Spread lemon marinade over the salmon. To make Sheet pan Honey lemon garlic salmon with asparagus and potato you need 13 ingredients and 6 steps quickly.
The ingredients needed to make Sheet pan Honey lemon garlic salmon with asparagus and potato:
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4 (6 oz) of salmon filets
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Pack of asparagus (thick cut)
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1/2 pound of small potatoes cut in half
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of Sauce :
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of Whisk all together
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2 of lemons, 1st juiced and other zested and juiced
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to taste of Salt and pepper
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2 of large garlic cloves minced
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1 tbsp of whole grain mustard
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1 tbsp of real mayo
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of (Or 2 tbsp Dijon mustard instead of the two ingredients above)
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1 tbsp of honey
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2 tbsp of minced flat leaf parsley (reserve 1tbsp)
Steps to make Sheet pan Honey lemon garlic salmon with asparagus and potato:
- Start oven at 400, liberally toss potatoes in olive oil, salt and pepper and add to a large sheet pan flesh side up for 15 to 20 minutes
- Salt and pepper salmon or use a light amount of blackening seasoning and set aside
- Toss asparagus in olive and season with salt and pepper then add to the pan spread out in between the potatoes and cook for about 5 minutes
- Dunk salmon in sauce and nestle in between the asparagus and potato mixture in the middle and poor some of the sauce over the salmon first and then the asparagus and potatoes (you want the asparagus and potato mixture to flank both sides of the salmon so the sauce pools around the salmon)
- Bake for 10 more minutes and then broil on 450 or low broil for another ten (watch close)
- Plate asparagus, salmon, potatoes then spoon some of the sauce off the sheet pan onto the salmon and finish with reserved flat leaf parsley
Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Place the salmon skin-side down, then nestle the sliced lemon underneath and around it. Stir together honey, melted butter, and lemon juice and pour about two-thirds over the salmon (save the rest for serving!).
