Simple Sheet Pan Salmon and Vegetable Dinner
Ingredients
- 8-9 small gold potatoes
- 1 tbsp avocado oil or olive oil
- Salt and pepper
- Salmon
- 1 tbsp ghee or butter
- 1 tsp parsley
- 1 tsp garlic
- Lemon
- Asparagus
Preparation
Preheat the oven to 425F.
Cut 8-9 small gold potatoes into wedges, add to a bowl, and coat with 1 tbsp of avocado oil or olive oil. Sprinkle with salt and pepper.
Bake for 15 minutes.
While the potatoes cook, coat salmon with 1 tbsp ghee or butter, 1 tsp parsley, 1 tsp garlic, squeeze some lemon on top and put in a ziplock bag to let it soak in.
In the same bowl you just had the potatoes in, add asparagus that’s been washed and trimmed. Coat with 1 tbsp of whatever oil you just used.
After the potatoes are done cooking, remove and add the salmon and asparagus to the pan.
Cook for another 12 minutes.
Then broil at the end for 2 minutes to get it crispy.
