• Prep Time: 20 minutes
  • Cooking Time: 40 minutes
  • Serves: 4

Sheet Pan Salmon

  • Recipe Submitted by on

 Ingredients List

  • For the potatoes
  • 2 pounds baby red potatoes, sliced thin
  • 1 and 1/4 cups cream
  • 1/2 teaspoon thyme
  • 1/8 teaspoon cayenne pepper
  • 1/8 to 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • 2 bunches asparagus (2 lbs), trimmed
  • For the citrus glaze
  • 1/4 cup meyer* lemon juice (1 large)
  • 1/4 cup fresh orange juice (half a large orange)
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • black pepper to taste
  • 1/8 teaspoon thyme
  • 1-2 teaspoons honey
  • 1/2 cup parmesan cheese, grated
  • 2 (8 ounce) packages Sea Cuisine Citrus Herb Rubbed Salmon


Preheat the oven to 400 degrees F. Spray a large (11x17) baking sheet with nonstick spray.
Wash the potatoes and slice them thin. (No need to peel) I use my food processor for this (the slicing attachment) and it takes about 1 minute. You could also use a mandoline if you have one.
Add the potatoes to a large skillet with the cream, 1/2 teaspoon thyme, 1/8 teaspoon cayenne pepper, black pepper, 1 teaspoon salt, and 1 teaspoon minced garlic (I just used the kind in the jar.)
Bring to a low boil over medium to medium high heat. Once it starts bubbling, lower the heat a bit and let it lightly simmer, stirring occasionally for about 2 minutes, until the cream has thickened. (The potatoes will still be hard.)
Add the potatoes and cream to the prepared baking sheet. Spread them out into an even layer and bake at 400 for 10 minutes.
Meanwhile prepare the asparagus. Wash the asparagus and snap off the tough ends. Set aside.
Now prepare the citrus glaze. In a medium bowl, add the lemon juice and the orange juice. Add the olive oil in a thin stream while whisking constantly. (This is called emulsifying. If you dump the oil in all at once, it will keep separating on you.) Add the 1/4 teaspoon salt, pepper, 1/8 teaspoon thyme, and honey to taste. Whisk it up.
Add the asparagus to the citrus glaze and make sure they all get coated (I used my hands).
When the potatoes have baked 10 minutes, take them out of the oven and lift the asparagus onto the pan.
(Don't add the citrus glaze. Transfer the glaze to a small serving dish with a pour spout, if you have one. Or a small bowl and ladle will do.)
Use a spoon or spatula to shift the potatoes and asparagus around so that some of the asparagus is touching the pan, and some of the potatoes are on top of the asparagus (see photos).
Sprinkle with parmesan cheese.
Make 4 "wells" or empty spots where you can fit the salmon. If the pan looks dry, spray the 4 salmon spots with nonstick spray.
Open the Sea Cuisine Citrus Herb Rubbed Salmon. Add the salmon to the pan.
Bake at 400 degrees for 20 minutes. You will know it's done with the potatoes are tender, the asparagus is crisp tender, and the salmon flakes easily.
Serve with the citrus glaze spooned over the top of the salmon, potatoes, and asparagus.

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