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One-Pan Broiled Salmon and Vegetables
Recipes
One-Pan Broiled Salmon and Vegetables
4 servings
45 minutes total (Active 15 minutes)

Ingredients

  • Nonstick aluminum foil
  • 1 small sweet onion
  • 2 large sweet potatoes (about 1 ½ lb)
  • 1 lemon, for juice
  • 10 oz grape tomatoes
  • Cooking spray
  • 2 teaspoons Italian bread dip seasoning, divided
  • 1 teaspoon kosher salt, divided
  • 8 oz fresh asparagus spears
  • 1 lb fresh salmon fillet, skin removed
  • 2 tablespoons silvered almonds
  • 2 tablespoons fresh Italian parsley

Steps

    1. Place oven rack in center of oven; preheat broiler on HIGH. Line baking sheet with foil. Chop onion coarsely (1 cup). Peel potatoes, if desired, and cut into 1-inch cubes. Halve lemon.
    2. Arrange tomatoes and onions on one-third of sheet; arrange potatoes on center third of sheet. Coat tomatoes, onions, and potatoes with spray; sprinkle with 1 teaspoon seasoning and ½ teaspoon salt. Place lemon cut-side up on sheet. Broil 10–15 minutes until vegetables begin to char and tomatoes start to release juices.
    3. Remove and discard tough root ends from asparagus. Arrange asparagus in single layer on remaining one-third of sheet. Place salmon on top of asparagus (wash hands); coat with spray and remaining 1 teaspoon seasoning and ½ teaspoon salt. Broil 8–10 minutes until vegetables are tender and center of salmon flakes easily and is 145°F. Remove from oven and let stand 5 minutes.
    4. Meanwhile, chop almonds and parsley finely. Top salmon and asparagus with tomato mixture and sprinkle with almonds and parsley; squeeze lemon juice over salmon and vegetables and serve with potatoes.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 340, Total Fat 11g, Sat Fat 1.5g, Trans Fat 0g, Chol 70mg, Sodium 670mg, Total Carb 32g, Fiber 6g, Total Sugar 11g, (Incl. 0g Added Sugars), Protein 30g, Vitamin D 35%, Calc 6%, Iron 15%, Potassium 25%