Name: Sheet Pan Spring Salmon, Potatoes and Snap Peas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 12 oz. petite or red potatoes (about 2 cups, chopped); 1 cup snap peas; 1/2 cup olive oil; Juice of 1 lemon; 1 tablespoon of honey; 3 tablespoons Dijon mustard; 8 oz. salmon (I used 2 4-oz. filets); Salt; Pepper; Fresh parsley or dill to garnish

This blog post is sponsored by Potatoes USA. All thoughts and opinions are my own.

This recipe is an easy sheet pan meal with fresh spring flavors. You’re going to love it for all your spring and summer get together.

I’m a big fan of a sheet pan meal. Who isn’t?!

Just one pan and you’re good to go. It doesn’t get easier than that.

I love that this recipe incorporates different food groups to make it a perfectly balanced meal, too.

Carbs? Check. Protein? Check. Veggies? Check. And fat? Check.

An easy, balanced meal with little prep and clean up – what more could you ask for?

This recipe is a staple for me, especially when I’m hosting an event or bringing food to a get together.

It’s such a simple way to serve a crowd that requires very little prep on my end. I actually first made it on Mother’s Day for my extended family. Everyone loved it!

I mean, who doesn’t love perfectly crispy potatoes?! They’re totally what make the meal, IMO.

The potatoes get super soft on the inside and nice and crispy on the outside. I love potatoes any way, but this has gotta be one of my absolute favorite ways to eat them.

The combination of buttery salmon, crispy potatoes and sweetly roasted snap peas go so well together. Then, add an easy lemon and Dijon mustard blend to the mix and you’ve got a dish that’s bursting with fresh flavor.

The key to making this is to let everything broil in the oven for a few minutes once you’re done roasting. Everything gets nice and crispy and truly, there is nothing better than perfectly roasted potatoes.

And, of course, this meal is full of nutrients too.

Potatoes are such a nutrient-dense vegetable. They actually contain 620 mg of potassium per serving, which is more than the 450 mg in a medium-sized banana!

They’re also an excellent source of vitamin C and a good source of vitamin B6, with about 27 mg and 0.2 mg per serving, respectively.

Potatoes are a huge staple in my diet. Roast them, air-fry them or bake them – there’s nothing potatoes can’t do.

So it really doesn’t hurt that they’re also so nutritious!

I know a dish that’s easy to make, nutrient dense and, most importantly, delicious is something you’re going to love.

Prepare Veggies and Bake

Preheat oven to 450 F. Line a baking sheet with parchment paper. Wash and dry potatoes. Cut them in halves, or if potatoes are bigger, cut into quarters. Set aside. Wash and dry snap peas.

In a large bowl, combine olive oil, honey, 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.

Spread potatoes and snap peas evenly on the parchment lined baking sheet and bake in the preheated oven for 10 minutes.

Add Salmon to Pan

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.

Bake again!

Return the pan to the oven and bake for an additional 10 minutes.

Broil and garnish

Turn the oven to broil and broil for about 2-5 more minutes, making sure nothing starts to burn.

Garnish with fresh chopped parsley or dill and serve.

Course: Dinner