Description

A simple and savory gluten-free sheet pan salmon and vegetables recipe. This one-dish meal features tender salmon, golden potatoes, and asparagus seasoned with Italian herbs and a honey-soy glaze. It’s a perfect family-friendly dinner ready in about an hour.

Ingredients

Scale

2 Pounds Golden Potatoes, Washed and cut into bite-sized pieces
4 Tbsp Olive Oil
1 Tsp Italian Seasoning
1 Tsp Salt
1/2 Tsp Lemon Pepper
1 Large Sweet Onion, Cut into chunks
1/4 Cup Honey
2 Tbsp Gluten-Free Soy Sauce or Coconut Aminos
2 Tbsp Dijon Mustard
1 Tsp Lemon Pepper
1 Tsp Garlic Powder
4 Tbsp Salted Butter, Melted
2 Pounds Salmon Fillet
1 Pound Asparagus, Cleaned and trimmed

Instructions

Preheat your oven to 425°F.
Line a cookie sheet with aluminum foil and set it aside.
Clean and cut the potatoes into bite-sized pieces. Place them in a large mixing bowl.
Pour the olive oil over the potatoes and mix them well.
Sprinkle the Italian seasoning, salt, and lemon pepper over the potatoes and mix again.
Add the onions to the bowl and continue to mix.
Pour the potato and onion mixture onto the prepared cookie sheet and spread it evenly.
Bake in the preheated oven for 20 minutes, or until the potatoes are tender.
While the potatoes are cooking, prepare the glaze and seasoning for the salmon. In a small mixing bowl, combine the honey, gluten-free soy sauce, Dijon mustard, lemon pepper, and garlic powder. Mix well until combined.
Unpack the salmon and pat it dry with a paper towel.
Remove the potatoes from the oven and carefully push them to one side of the pan.
Place the salmon fillets in the middle of the pan and arrange the asparagus on top of the potatoes.
Coat the salmon with the melted butter.
Pour the soy sauce mixture all over the salmon. You can also pour some over the asparagus and potatoes if you like.
Bake for another 20 minutes, or until the internal temperature of the salmon reaches at least 145°F.
Carefully remove the sheet pan from the oven and serve immediately.

Notes

Use gluten-free soy sauce or coconut aminos to ensure this dish is gluten-free.
Potatoes require more cooking time than salmon and asparagus, so cook them first.
Feel free to substitute other vegetables like broccoli or green beans.
Salmon is done when it reaches an internal temperature of 145°F or flakes easily with a fork.
For added flavor, sprinkle with grated Parmigiano cheese and fresh lemon slices.
Add crushed red pepper flakes for a spicy kick.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes or in an air fryer at 350°F for 3-5 minutes.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Sheet Pan Baking
Cuisine: American

Nutrition

Serving Size: 1 Serving
Calories: 567 kcal
Sugar: 17 g
Sodium: 921 mg
Fat: 27 g
Saturated Fat: 8 g
Unsaturated Fat: 19 g
Trans Fat: 0.3 g
Carbohydrates: 47 g
Fiber: 6 g
Protein: 36 g
Cholesterol: 103 mg

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