This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
All of my siblings live in Alaska. Two of them are stationed there with the military and my brother recently moved there to attend college. I haven’t had the opportunity to visit there myself, but I watch their home videos of camping and fishing trips and am in awe of the beauty of that place. The land in Alaska is vast and much of it is untouched by civilization.
Alaska’s pure and pristine waters is home to some of the highest quality seafood in the world, including almost 60% I only buy seafood sourced in Alaska because I know and trust that I’m feeding my family the best quality seafood money can buy. It’s also home to some of the world’s highest quality seafood, including nearly 60% of the seafood harvested in the U.S. and more than 90% of the wild salmon. Alaska salmon is one of our favorite types of fish because it’s healthy, versatile and tastes great whether it’s baked, pan-fried, or grilled.
Salmon harvested in Alaska is wild-caught, sourced sustainably, and all-natural. Whether you buy it fresh or frozen, there’s many different species of salmon sold, including king, sockeye, coho, keta, and pink. Since Alaska salmon season just kicked off in mid-May, fresh salmon is abundant in the local markets. I bought Alaska king salmon from my local fish market, but I often keep salmon in my freezer throughout the year so I can make a quick and healthy meal anytime.
Learn why it is important to #AskForAlaska at the seafood counter and in restaurants by visiting www.wildalaskaseafood.com. There you’ll also find hundreds of Alaska seafood recipes, tips, and cooking techniques to help you plan your next meal!
I love the idea of one-pan meals. There’s minimal cleanup and a complete dinner can be made in less than an hour. This salmon and veggie meal is quick, delicious, and healthy. The potatoes are given a little head start in the oven so that they’re perfectly cooked with the salmon and other veggies. The sweet and tangy glaze on the salmon was so flavorful too and was made with only a few ingredients—whole grain mustard, pure maple syrup, and some seasonings.
This meal was simple to make and super scrumptious. It’s definitely a recipe you can keep on rotation and just swap out the veggies for whatever is in season. This meal feeds 2–3 people, so if you’re making it for a crowd, just double or triple the recipe. Watch the video below for the quick and easy how-to! Enjoy!
- 1 lb. Alaska salmon, fresh or thawed from frozen per package directions (I used wild Alaska king salmon. Skin or skinless is optional)
- ½ pound (1/2 bunch) asparagus spears, ends trimmed
- ½ pound baby potatoes, halved or quartered (depending on size)
- 1 cup cherry tomatoes
- 1–2 lemons, sliced
- 2 sprigs of rosemary, roughly torn or chopped
- 2 cloves of garlic, minced
- avocado, refined coconut, or olive oil, for drizzling
- 1 tablespoon whole grain mustard
- 2 tablespoons pure maple syrup
- ¼ teaspoon paprika
- salt and pepper
- Preheat oven to 450ºF. Add potatoes to a lightly greased sheet pan. Drizzle oil over top and sprinkle generously with salt and pepper. Toss to coat and place into the preheated oven for 15-20 minutes, until potatoes are tender when pierced with a fork.
- Mix together whole grain mustard, maple syrup, paprika, and a pinch of salt and pepper.
- Remove pan from the oven and move the potatoes to one side of the pan. Add asparagus spears, salmon, and cherry tomatoes to the pan. Sprinkle rosemary and minced garlic over everything in the pan and add lemon slices. Season the new additions with salt, pepper, and a drizzle of oil. Lightly toss veggies, to coat.
- Top salmon with the maple glaze and place pan back into the oven for 10–15 minutes, until salmon flakes easily with a fork. More time may be needed depending on how cooked you like your salmon. I like to turn the broiler on low during the last few minutes to brown the top, but it's totally optional.
- Makes 2–3 servings.