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Sheet Pan Salmon and AsparagusC/O Crème De La Crumb

By: Kristi Goode


· 4 salmon fillets

· 1 pound asparagus

· 2 pounds baby red or gold potatoes – halved or quartered

· 3 tablespoons olive oil

· salt and pepper to taste

· 2 teaspoons Italian seasoning

· 1 teaspoon garlic powder

· 2 tablespoons butter - melted

· 2 tablespoons honey

· 1 teaspoon dijon mustard

· ½ teaspoon Italian seasoning

· ½ lemon - thinly sliced, optional


1. Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons olive oil, salt and pepper to taste, garlic powder, and 2 teaspoons Italian herb blend. Arrange on a large sheet pan and bake in preheated oven for 10 minutes.

2. Arrange salmon fillets and asparagus on the sheet pan. Whisk together melted butter, honey, dijon mustard, and 1/2 teaspoon remaining Italian herb blend. Brush onto salmon fillets.

3. Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper to taste and place lemon slices between the asparagus spears.

  1. Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked through. Serve immediately.

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