This simple one-pan dinner is quick, healthy, and delicious. Made with fresh wild caught Alaska salmon and a variety of veggies, this easy dinner has minimal clean-up and can be ready in a little over half an hour! It’s also gluten and grain free, and paleo friendly!
- 1 lb. Alaska salmon, fresh or thawed from frozen per package directions (I used wild Alaska king salmon. Skin or skinless is optional)
- 1/2 pound (1/2 bunch) asparagus spears, ends trimmed
- 1/2 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
- 1/4 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.
- Category: Gluten-Free, Main Dish