Elevate your weeknight dinners with our Salmon Seafood Sheet Pan. This easy, all-in-one meal features tender, flaky salmon fillets surrounded by a colorful array of fresh vegetables. Our Seafood Seasoning blend enhances the natural flavors of the salmon and vegetables, creating a harmonious and delicious dish with minimal effort. Ideal for busy evenings, this sheet pan recipe offers a nutritious, flavorful dinner. Simply bake and enjoy a wholesome, restaurant-quality meal at home!
- Easy
- 60 mins
- 4 servings
Ingredients
Brine for Salmon:
- 1 pound salmon filet, skin removed
- 2 cups water
- 2 tablespoons kosher salt
- 1 tablespoon agave nectar
Veggies:
- 1 bundle asparagus
- 1 pound tricolor fingerling potatoes
- ½ medium lemon (optional)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- 1 teaspoon Rodelle Seafood Seasoning
Dressing:
- ¼ cup extra virgin olive oil, plus extra for brushing the pan
- 2 tablespoons balsamic vinegar
- 1 tablespoon Rodelle Seafood Seasoning
- ¼ teaspoon salt
- ½ tablespoon honey
Uses
Occasions
Directions
- Preheat oven to 400F
- Prepare a baking sheet by lining with aluminum foil or parchment paper
- Brine the salmon: cut the salmon fillet in half and arrange it so both pieces fit into an 8x8" baking dish
- Stir together the water, salt and agave nectar. Then pour this liquid over the salmon
- Cover and refrigerate for 30-60 minutes
- While salmon is brining, begin quartering the fingerling potatoes
- Once quartered, toss in extra virgin olive oil until fully coated, toss in seafood seasoning and kosher salt and lay out on prepared baking sheet
- Bake for 25 minutes
- Chop the ends of the asparagus, and cut the lemon into thin slices (if using)
- Mix up the ingredients for the dressing in a small bowl
- Once finished brining , remove the salmon from the brine and rinse it briefly in cold water. Pat the salmon dry
- After the potatoes have baked, pull the sheet pan out and make room for the asparagus and salmon
- Before adding the salmon, brush a generous amount of oil onto the foil to prevent it from sticking
- Place the salmon and asparagus on the sheet pan and brush generously with the previously made dressing and stick some lemon slices in between the asparagus spears (if using)
- Bake the sheet pan for an additional 15 minutes, or until salmon is cooked through
- Serve immediately
Note:
- Cook time is set to get a “well-done” salmon, adjust time for your preferences
This recipe was made by Shelby Jenkins at @gooey.in.the.middle for Rodelle. Photos taken by @edgarmoralesphotography with @gaze.marketing.