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Sheet Pan Spring Salmon, Potatoes and Snap Peas

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Print Recipe
Potato Type: Reds
Cuisine: American
Prep Method: Baked

Dish

Main Dish

Prep Time

10 Mins

Cook Time

25 Mins

Serving

Serves 4-6

Ingredients

  • 12 oz. petite or red potatoes (about 2 cups, chopped)
  • 1 cup snap peas
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • 3 tablespoons Dijon mustard
  • 8 oz. salmon (I used 2 4-oz. filets)
  • Salt
  • Pepper
  • Fresh parsley or dill to garnish

Preparation

  1. Preheat oven to 450 F. Line a baking sheet with parchment paper.
  2. Wash and dry potatoes. Cut them in halves, or if potatoes are bigger, cut into quarters. Set aside.
  3. Wash and dry snap peas.
  4. In a large bowl, combine olive oil, lemon juice, Dijon mustard, salt and pepper and whisk well. Add potatoes and snap peas to the bowl and toss to coat. There will be some of the oil and lemon mixture remaining – save this for the salmon.
  5. Spread potatoes and snap peas evenly on the parchment-lined baking sheet and bake in the preheated oven for 10 minutes.
  6. Push the potatoes and snap peas to the side and add the salmon the pan. Pour the rest of the oil and lemon mixture over the salmon. Return to the oven and bake for an additional 10 minutes.
  7. Turn the oven to broil and broil for about 2-5 more minutes, making sure nothing starts to burn.
  8. Garnish with fresh chopped herbs and serve.

 

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Sammi Brondo

More from Sammi

Nutrition Facts Per Serving

Calories

430

Fat

34g

Sodium

600mg

Cholesterol

25g

Vitamin C

19.31mg

Carbohydrates

17g

Fiber

2g

Protein

12g

Potassium

565mg

Sugar

3g

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