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The ingredients needed to make Sheet pan Honey lemon garlic salmon with asparagus and potato:
- Get 4 (6 oz) salmon filets
- Get Pack asparagus (thick cut)
- Provide 1/2 pound small potatoes cut in half
- Prepare Sauce :
- Get Whisk all together
- Get 2 lemons, 1st juiced and other zested and juiced
- Get to taste Salt and pepper
- Prepare 2 large garlic cloves minced
- Get 1 tbsp whole grain mustard
- Take 1 tbsp real mayo
- Provide (Or 2 tbsp Dijon mustard instead of the two ingredients above)
- Use 1 tbsp honey
- You need 2 tbsp minced flat leaf parsley (reserve 1tbsp)
Instructions 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
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