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Sheet Pan Salmon with Asparagus and Potatoes

Gluten Free. Heart Healthy. Diabetic Friendly. Nutritious and Delicious.

Yield: 4 servings

Preparation Time: 20 min; Cook: 30 min

Ingredients

For the Marinade:

1/4 cup maple syrup

3 tablespoons Dijon mustard

juice of 1 lemon

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

2 pounds salmon filets

4 medium red potatoes, diced into 1 inch cubes

1 bunch asparagus (about 1 pound), ends trimmed and cut in half

2 tablespoons olive oil

1 teaspoon sea salt

1 teaspoon garlic powder

1/2 teaspoon black pepper

Add To

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 417

Calories From Fat: 90

Total Fat: 10.9g

Saturated Fat: 1.8g

Cholesterol: 69mg

Sodium: 427mg

Total Carbohydrates: 52.9g

Dietary Fiber: 6.2g

Sugars: 17.3g

Protein: 31.4g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat the oven to 425 degrees F. Mix all of the marinade ingredients in a small bowl. Pour half of the marinade over the salmon and allow to sit while you prepare the vegetables.

Prepare a baking sheet by lining it with parchment paper. Dice the potatoes and chop the asparagus. Place them on the prepared baking sheet. Toss in the olive oil, salt, garlic powder and pepper.

Push the vegetables to the sides of the baking sheet and place the salmon filets skin side down in the center of the baking sheet. Bake in oven for 15 minutes. Drizzle remainder of marinade over salmon and cook for another 15 minutes or until the fish is easily flaked with a fork and vegetables are tender. Serve immediately.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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