Sheet Pan Salmon and Vegetables
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 1½ lb small red potatoes, halved
- 3 Tbsp olive oil, divided
- ¾ tsp kosher salt, divided
- ¾ tsp pepper, divided
- 1½ lb salmon fillets
- 2 heads broccoli, trimmed and cut into florets
- ⅔ cup olive-oil mayonnaise
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp fresh thyme leaves
- 1 Tbsp Dijon mustard
- 3 cloves garlic, minced
Instructions
- Preheat oven to 450°F. Toss potatoes with 1½ Tbsp oil and ¼ tsp each salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets. Bake 15 minutes.
- Sprinkle fish with ¼ tsp each salt and pepper. Add fish and broccoli to baking sheets. Bake 10 minutes longer or until potatoes are tender and fish flakes with a fork.
- Meanwhile, stir together mayonnaise, herbs, mustard, garlic, and ¼ tsp each salt and pepper. Serve sauce with fish and vegetables.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
482
|
482
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 31 | 31 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 654 | 654 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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