Sheet Pan Salmon

Probably my all time favorite dish. Plus….soooooo stinking easy! 1 sheet pan that can also serve as your serving dish. It doesn’t get much easier than that. To season the salmon I am using some cajun seasoning because I love the hint of smoke from the smoked paprika and heat from the cayenne. However, you can use whatever spices you like. Just plain old salt and lots of fresh cracked pepper would work great.

The addition of crispy oven roasted potatoes and bright green asparagus just make this dish scream Spring time. My hubby loves this with some warm quinoa, where I love an arugula salad that has been simply dressed with some lemon juice and olive oil. The fattiness of the salmon mixed with the peppery bite of the arugula and tart lemon are just unmatched.

I love this dish when serving a crowd because the entire salmon filet looks so impressive. It screams “I slaved for hours in the kitchen”, when in reality all you did was turn the oven on and pop that baby in. Make this for your Easter gathering and it will be the perfect addition to any spread!

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Sheet Pan Salmon

Author: Kelsey Murphy

Ingredients

• 1-2lb baby potatoes (Yukons or baby reds), quartered
• 1 1/2 - 2lb salmon
• Olive oil
• salt and pepper
• 2T cajun seasoning
• Lemon slices
• 1lb asparagus
• 1/4c grated parmesan
• Juice of lemon and fresh basil and/or dill for garnish

Instructions

For Potatoes

1. Preheat oven to 425 deg
2. Place potatoes on a sheet pan and drizzle with olive oil and salt and pepper.
3. Bake for 15 minutes.
4. Remove pan from oven

For Salmon

1. Move potatoes to both sides of sheet pan and lay salmon skin side down in the middle of the pan.
2. Drizzle with olive oil and season with cajun seasoning.
3. Top with lemon slices.
4. Place into oven and bake for 10 minutes.
5. Remove pan from oven and add asparagus that has been tossed in a little olive oil and parmesan cheese.
6. Return pan to oven and cook for another 10-15 minutes until salmon is cooked through.