Sheet Pan Honey Dijon Salmon & Potatoes | PALEO
Servings: 6
Calories: 662kcal
Ingredients
- 12-16 small red or gold potatoes, cubed
- 1 lb salmon
- 3 tbsp honey
- 4 cloves minced garlic
- 1/2 cup Dijon mustard
- 1/2 juice of a lemon
- 1 tbsp olive oil or avocado oil, plus more for drizzling
- 1/ tsp paprika
- 1/4 tsp red pepper flakes
- pinch salt and pepper to taste
- fresh parsley, for garnish
Instructions
- Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
- Arrange the cubed potatoes on the baking sheet in a single layer. Drizzle with a light coating of avocado or olive oil (about 1-2 Tbsp). Transfer to the oven and roast for 20 minutes.
- Meanwhile, make the sauce by combining the honey, garlic, Dijon, oil, and spices in a bowl until smooth.
- When the potatoes have finished, move them to the sides of the baking sheet and add the salmon to the center, skin side down. Pour the sauce over top of the salmon, spreading it evenly over the top to coat.
- Bake for an additional 10 minutes, then turn on the broiler for a few more minutes to caramelize the top.
- Finish with extra salt & pepper plus chopped parsley to your taste.
Notes
- If you are recreating this on a Whole30, you could omit the honey and substitute about 5-6 Medjool dates that have been soaked in warm water until soft. Blend your sauce ingredients to make it smooth.
- We love this served with a fresh spring mix salad! You could also add green beans or zucchini to the mix for some extra green on your plate! Just roast them along with the potatoes.
Nutrition
Calories: 662kcal | Carbohydrates: 106g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 437mg | Fiber: 13g | Sugar: 18g | Iron: 6mg