Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal today with potatoes!
This easy sheet pan salmon dinner features fingerling potatoes, sustainable wild salmon, and hearty vegetables in a one pan recipe. Ready in under an hour.
In a hurry? Click here to jump straight to the recipe!
Alright, folks. I’m officially in full can’t-stop-won’t-stop, #sorrynotsorry mode with these one pan meals.
Side note: If you haven’t tried the whole sheet-pan-dinner thing yet, I’m going to need you to pretty pretty pleeeeeeease jump on this bandwagon with me. Thank you in advance.
Here’s what we’re working with in easy-peasy this sheet pan salmon recipe:
- Some sustainable wild salmon, because yum.
- A lickety-split sauce to give our sheet pan foodstuffs some flavaaaaaaa.
- Some hearty fall veggies, because yum.
- Some USA-grown fingerling potatoes, because YUMMMMM. (And also because they’re ready to go with no cutting/slicing/dicing required! Wooooo)
Side note: can we take ten seconds (or, y’know…an hour) to ooh la laaaaaa at these gorgeous roasted potatoes? Because ooh la LAAAAAAA:
*swooooooooon*
Also, PRO TIP – check out the Potatoes USA website to learn more about the differences between potato varieties!
I picked fingerling potatoes for this recipe because they’re small, don’t need much prepping or cutting, and they’re quick and easy to cook (HELLO CONVENIENCE).
But there are a ton of potato varieties out there (Potatoes USA reports that over 200 varieties are sold in the U.S. alone! eep!) and each type of potato is a little different. There’s a great guide on their website that walks you though which varieties are best for which recipes (and why!), and their Facebook page is full of recipe ideas to get you started. JUMP ON IT.
Fingerling potatoes are a great blank canvas for any sheet pan recipe – dress them up with a simple lemon and olive oil drizzle like this recipe recommends, or kick it up a notch and roast them with some browned butter and fresh herbs.
You can even switch out the protein (chicken! steak! shrimp! barramundi! tofu!) and the other veggies (bell peppers! onions! brussels sprouts! squash! more potatoes!) based on what you have on hand for a plethora (a PLETHORA, you guys) of quick and easy weeknight meal options.
POSSIBILITIES! I’m into it.
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An easy sheet pan salmon recipe with fingerling potatoes and hearty vegetables – perfect for busy weeknights!
Ingredients
FOR THE DRESSING:
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. grated parmesan cheese
- salt and pepper to taste
FOR THE MEAL:
- 1.5 lbs Fingerling Potatoes, scrubbed and ready to eat
- 1 tsp. dried rosemary
- 1/5 lbs. wild salmon (I used sockeye!)
- 1 Tbsp. extra virgin olive oil
- salt and pepper to taste
- 2 heads fresh broccoli, cut into florets
- 1/2 lb. baby portobello mushrooms
Instructions
FOR THE DRESSING:
- Whisk all ingredients together in a small bowl. Set aside.
FOR THE MEAL:
- Heat oven to 400 degrees F.
- Place potatoes on a large sheet pan.
- Pour half of your dressing over the potatoes and set the second half aside for later.
- Sprinkle dried rosemary over potatoes and toss the potatoes to evenly coat them in the dressing. Spread them out over the sheet pan in a single layer.
- Bake the potatoes for 15 minutes, until they’ve softened slightly and started to brown.
- Pull the sheet pan out of the oven. Use tongs or a spatula to move the potatoes over to one side of the sheet pan.
- Place salmon skin-side down next to the potatoes, in the center of the sheet pan. Drizzle with olive oil and season with salt and pepper to taste.
- Add broccoli and mushrooms to the remaining space on the sheet pan. Drizzle them with the rest of the dressing. Use tongs or a spatula to lightly toss the veggies until they’re evenly coated in the dressing.
- Return sheet pan to oven and cook for another 12-15 minutes, until potatoes are cooked through and salmon is cooked to your desired level of doneness.
- Remove sheet pan from the oven. Divide salmon, potatoes, and veggies onto plates and serve immediately.
Notes
You may need to adjust your cooking time based on the size of your potatoes and/or salmon fillet. Add a bit of extra time to the potatoes-only cooking time if you have larger potatoes or if you’re using smaller cuts of salmon, and don’t be afraid to cut into the potatoes or fish at any point to check for doneness!
Use chicken, steak, tofu, shrimp, or other fish in place of the salmon if you like, and use whatever veggies you have on hand – you may just need to adjust the cooking time for different ingredients, so plan accordingly.
Add red pepper flakes to the dressing for an extra bit of spice.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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