Recipes Nugget Markets Signature Recipes
Sheet Pan Salmon with Spring Veggies
- Prep time
- 15 minutes PT15M
- Cook time
- 40 minutes PT40M
- Yield
- 4 servings
- Difficulty
One-pan meals make delicious dinners both easy and easy to clean up! Starring salmon, asparagus, fennel, and smashed potatoes, this one is sure to please.
Ingredients
- 12 small Yukon gold new potatoes
- ¼ cup extra virgin olive oil, divided
- Kosher salt, to taste
- Cracked black pepper, to taste
- 4 salmon fillets (6 ounces each), skin on and scaled
- 2 tablespoons Rub with Love Salmon Spice Rub
- 1 bunch asparagus, trimmed
- 2 bulbs fennel, cut into sixths
Preparation
Preheat oven to 300°F.
Soak potatoes in cold water while oven preheats. Place wet potatoes onto a sheet pan lined with parchment paper and bake for 30–35 minutes, until just tender. Remove sheet pan with potatoes and increase oven temperature to 425°F.
While oven is heating, gently press down on the potatoes with a spatula or the back of a spoon until they are slightly flattened but intact. Drizzle with olive oil and season to taste with salt and pepper.
Season salmon fillets with spice rub, then place on the sheet pan with the smashed potatoes. Add trimmed asparagus spears and cut fennel bulbs to the pan, drizzle with olive oil, and season with salt and pepper.
Return pan to oven and bake for 7–9 minutes, depending on size of potatoes, thickness of salmon, and desired doneness. When finished, potatoes should be browned with slightly crispy edges.