Sheet Pan Salmon with Creamy Scalloped Potatoes and Asparagus

When life gets busy, a sheet pan dinner is the perfect solution for a quick and satisfying meal that doesn’t compromise on flavor or nutrition. This Sheet Pan Salmon with Creamy Scalloped Potatoes and Asparagus combines the rich, buttery taste of salmon with the indulgent creaminess of scalloped potatoes and the bright, fresh crunch of asparagus. It’s an all-in-one meal that’s as visually stunning as it is delicious. Whether you’re hosting guests or simply treating yourself to a special dinner, this recipe will impress with its ease and elegance.

This delicious one-pan meal combines tender salmon, creamy scalloped potatoes, and crisp asparagus for a well-rounded and flavorful dinner.

Ingredients

For the Scalloped Potatoes:

• 4 medium Yukon gold potatoes, thinly sliced
• 1 cup heavy cream
• 1 cup shredded Gruyere cheese (or sharp cheddar)
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Salt and pepper to taste

For the Salmon:

• 4 salmon fillets (6-8 oz each)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 lemon, sliced for garnish

For the Asparagus:

• 1 lb asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: 1 tsp lemon zest

Instructions

1. Prepare the Scalloped Potatoes:
   • Preheat the oven to 400°F (200°C).
   • Grease the sheet pan with cooking spray or line it with parchment paper.
   • In a mixing bowl, combine the heavy cream, Gruyere cheese, minced garlic, thyme, salt, and pepper.
   • Layer the sliced potatoes evenly on one side of the sheet pan, slightly overlapping them.
   • Pour the cream mixture over the potatoes, ensuring they’re evenly coated.
2. Roast the Potatoes:
   • Cover the pan with aluminum foil and bake for 25 minutes.
3. Prepare the Salmon:
   • In a small bowl, whisk together olive oil, Dijon mustard, honey, garlic, smoked paprika, salt, and pepper.
   • Brush the mixture generously over the salmon fillets.
4. Prepare the Asparagus:
   • Toss asparagus with olive oil, salt, pepper, and lemon zest (if using).
5. Add Salmon and Asparagus:
   • Remove the sheet pan from the oven, uncover, and arrange the salmon and asparagus next to the potatoes.
   • Return to the oven and bake for 15-18 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
6. Broil for a Golden Finish:
   • Optional: Broil on high for 2-3 minutes to add a golden crust to the salmon and potatoes.
7. Serve:
   • Garnish the salmon with lemon slices and serve hot.

Chef’s Tips

1. Slice Potatoes Evenly: Use a mandoline for uniform slices to ensure even cooking.
2. Customize the Seasoning: Add a sprinkle of crushed red pepper to the asparagus or a drizzle of maple syrup to the salmon glaze for extra flavor.
3. Make Ahead: Prepare the scalloped potatoes mixture and salmon marinade up to 8 hours in advance for a stress-free dinner.
4. Check for Doneness: Use a meat thermometer; the salmon should reach an internal temperature of 145°F (63°C).
5. Substitutions: Use broccoli or green beans instead of asparagus for variety.

Enjoy your wholesome and vibrant sheet pan meal!