Sweet and Smoky Sheet Pan Salmon & Potatoes

 2 servings 

2 cups Mini Potatoes (halved)

1 1/2 tbsps. Extra Virgin Olive Oil(divided)

Sea Salt & Black Pepper (to taste)

12 oz. Salmon Fillet

1/2 tsp Smoked Paprika

1/4 tsp Cumin

1 tsp Honey

1 tbsp Parsley (finely chopped)

 

Directions

  1. Preheat the oven to 425 degrees.
  2. Place the potatoes on a baking sheet and toss with half the oil, salt, and pepper. Transfer to the oven and bake for 15 minutes.
  3. Meanwhile, pat the salmon dry and then drizzle with the remaining oil. Season with the smoked paprika, cumin, salt, and pepper and then drizzle the honey over top. Rub gently to incorporate with your hands.
  4. Move the potatoes around on the baking sheet to make room for the salmon. Place back in the oven and cook for 12 to 15 minutes or until cooked through.
  5. Divide onto plates and garnish with parsley. Enjoy!
  6.  

Notes

  • Leftovers: Refrigerate in an airtight container for up to three days.
  • Serving Size: One serving is approximately one cup of potatoes and one salmon fillet.
  • More Flavor: Toss the potatoes with smoked paprika and cumin or your favorite spice blend.

Additional Toppings: Top with a squeeze of lemon juice.

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