Salmon and Vegetables Seafood Sheet Pan

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
Overhead shot of salmon and veggie seafood sheet pan recipe. Instead of a sheet pan, the salmon, small potatoes, and asparagus with slivers of lemon have been served onto three charcoal matte ceramic plates. The background is a light orange salmon color. Rodelle's retail sized seafood seasoning and larger size lay on their sides with label facing upwards. Slices of lemon, pinch bowl with seafood seasoning, dill, and silver cutlery surround the plates.
angle shot of salmon, potatoes, and asparagus with slivers of lemon on top served on a black matte ceramic plate. In the background is Rodelle's retail worldly spice, seafood seasoning. In the foreground is another serving of salmon meal and quarter but lemons and silver knife and fork.
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
  1. Preheat oven to 400F
  2. Prepare a baking sheet by lining with aluminum foil or parchment paper
  3. Brine the salmon: cut the salmon fillet in half and arrange it so both pieces fit into an 8x8" baking dish
  4. Stir together the water, salt and agave nectar. Then pour this liquid over the salmon
  5. Cover and refrigerate for 30-60 minutes
  6. While salmon is brining, begin quartering the fingerling potatoes
  7. 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
  8. Bake for 25 minutes
  9. Chop the ends of the asparagus, and cut the lemon into thin slices (if using)
  10. Mix up the ingredients for the dressing in a small bowl
  11. Once finished brining , remove the salmon from the brine and rinse it briefly in cold water. Pat the salmon dry
  12. After the potatoes have baked, pull the sheet pan out and make room for the asparagus and salmon
  13. Before adding the salmon, brush a generous amount of oil onto the foil to prevent it from sticking
  14. 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)
  15. Bake the sheet pan for an additional 15 minutes, or until salmon is cooked through
  16. 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.