Description
This Sheet Pan Garlic Herb Salmon with Roasted Potatoes and Asparagus makes the perfect meal for busy weeknights!
Ingredients
- FOR THE POTATOES:
- 1 pound Baby Potatoes, Halved
- 1 Tablespoon Olive Oil
- 2 teaspoons McCormick Garlic, Herb, Black Pepper & Sea Salt All-Purpose Seasoning
- FOR THE SALMON:
- 2 teaspoons McCormick Garlic, Herb, Black Pepper & Sea Salt All-Purpose Seasoning
- ¼ cups Unsalted Butter, melted
- 4 Fresh Salmon Fillets
- 1 pound Fresh Asparagus, Ends Trimmed
- 2 Tablespoons Olive Oil
- Salt And Pepper, to taste
Preparation
Preheat oven to 400ºF. Line a large baking pan with parchment paper or grease well with nonstick cooking spray. Set aside.
In a large resealable bag, add halved potatoes, olive oil, and seasoning. Seal bag and gently toss to coat, ensuring all potatoes are coated in mixture. Spread potatoes evenly onto prepared pan and bake for 15 minutes.
While potatoes are baking, add seasoning to melted butter and stir to combine.
When potatoes are ready, stir and then push to side of the pan. Add salmon to same pan and drizzle with butter mixture. Add asparagus to same pan. Lightly drizzle with olive oil, salt, and pepper, and gently toss to coat.
Return pan to oven and bake for 15–18 minutes, or until salmon flakes easily with a fork and potatoes are tender on the inside. Remove from oven and let cool for 5 minutes.
Serve immediately. Enjoy!
