Sheet Pan Salmon & Veggies

For a healthy dish ready in 30 minutes or less, this sheet pan salmon and veggies makes a satisfying weeknight meal!

Prep:
5
minutes
Cook:
25
minutes
TOtal:
30
minutes

Ingredients

  • Olive oil
  • 1 lb. baby potatoes, halved or quartered
  • 1 lb. asparagus spears, chopped in half
  • Montreal Chicken Seasoning
  • Salt and pepper
  • 3 portions of salmon
  • 1 lime

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large mixing bowl, add the potatoes, 1 Tbsp. of olive oil, Montreal chicken seasoning, salt, and pepper. Use clean hands or a spoon to mix until the potatoes are coated. Pour onto a baking sheet lined with parchment paper. Then, roast for about 25 minutes, until fork tender.
  3. Next, use the same mixing bowl for the asparagus. Add about 1 Tbsp. of olive oil, Montreal chicken seasoning, salt and pepper. Mix to combine, then set aside.
  4. Brush the salmon with olive oil. Then, sprinkle with lime zest and lime juice.
  5. When the potatoes have about 15 minutes left, add the asparagus and the salmon to the oven. I usually add the salmon to a separate baking sheet. After 15 minutes, check to see that he potatoes and asparagus and fork tender. The salmon should be flaky, firm to the touch, and an opaque light-pink color. If needed, roast for an additional 5 minutes.