Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sheet Pan Salmon with Creamy Scalloped Potatoes and Asparagus Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 70 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Sheet Pan Salmon with Creamy Scalloped Potatoes and Asparagus recipe offers a delightful combination of tender, citrus-herb rubbed salmon paired with creamy, flavorful scalloped potatoes and vibrant asparagus. The dish is elegantly finished with a fresh citrus glaze that adds brightness and balances the rich creaminess of the potatoes. Prepared on a single sheet pan, it makes for an easy, wholesome meal perfect for weeknights or casual dinners.

Ingredients

Scale

Scalloped Potatoes

  • 2 pounds baby red potatoes, sliced thin
  • 1 1/4 cups cream
  • 1/2 teaspoon thyme
  • 1/8 teaspoon cayenne pepper
  • 1/8 to 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon minced garlic

Asparagus and Citrus Glaze

  • 2 bunches asparagus (2 lbs), trimmed
  • 1/4 cup lemon juice (Meyer lemon, about 1 large lemon)
  • 1/4 cup orange juice (fresh, about half a large orange)
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • Black pepper to taste
  • 1/8 teaspoon thyme
  • 1-2 teaspoons honey

Other

  • 1/2 cup Parmesan cheese, grated
  • 16 ounces Sea Cuisine Citrus Herb Rubbed Salmon (two packages; substitute with any citrus-herb seasoned salmon if unavailable)
  • Nonstick cooking spray

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400 degrees F (204 degrees C). Spray a large (11×17 inch) baking sheet with nonstick spray to prevent sticking.
  2. Slice Potatoes: Wash the baby red potatoes thoroughly and slice them thinly, preferably using a food processor slicing attachment or a mandoline, for even cooking.
  3. Simmer Potatoes in Cream: In a large skillet, combine the sliced potatoes, cream, thyme, cayenne pepper, black pepper, salt, and minced garlic. Heat over medium to medium-high until it reaches a low boil.
  4. Thicken Cream: Once bubbling, reduce heat and let the mixture simmer gently for about 2 minutes, stirring occasionally. The cream should thicken, but the potatoes will remain firm.
  5. Bake Potatoes: Transfer the potato and cream mixture evenly onto the prepared baking sheet and bake at 400°F for 10 minutes.
  6. Prepare Asparagus: While the potatoes bake, wash the asparagus and snap off the tough ends. Set aside.
  7. Make Citrus Glaze: In a medium bowl, combine lemon juice and orange juice. Slowly whisk in olive oil in a thin stream to emulsify. Add salt, pepper, thyme, and honey; whisk until well combined.
  8. Coat Asparagus: Toss the asparagus in the citrus glaze, ensuring they are evenly coated.
  9. Add Asparagus to Pan: After the potatoes have baked for 10 minutes, remove the baking sheet from the oven and place the glazed asparagus onto the pan.
  10. Reserve Glaze: Do not add the remaining citrus glaze to the pan; instead, transfer it to a small serving dish for later use.
  11. Distribute Ingredients: Using a spoon or spatula, gently move the potatoes and asparagus so some asparagus touch the pan, and some potatoes rest atop the asparagus.
  12. Add Parmesan Cheese: Sprinkle the grated Parmesan cheese evenly over the potatoes and asparagus.
  13. Make Wells for Salmon: Create 4 empty spots on the pan where the salmon fillets will fit. Spray these spots lightly with nonstick spray if the pan appears dry.
  14. Add Salmon: Place the 16 ounces of citrus herb rubbed salmon fillets into the wells on the baking sheet.
  15. Bake Entire Sheet Pan: Return the pan to the oven and bake at 400 degrees F for 20 minutes or until the potatoes are tender, asparagus is crisp-tender, and salmon flakes easily with a fork.
  16. Serve: Plate the salmon, potatoes, and asparagus, then spoon the reserved citrus glaze over the top for a bright, flavorful finish.

Notes

  • If you cannot find Sea Cuisine Citrus Herb Rubbed Salmon, substitute with any fresh salmon fillets seasoned with citrus zest, herbs, salt, and pepper.
  • Using a food processor or mandoline to slice potatoes ensures even, thin slices which help with cooking time and texture.
  • The citrus glaze adds brightness and balances the richness of the cream in the scalloped potatoes.
  • Do not add the glaze to the pan during baking, as it will evaporate and lose flavor; instead, serve it fresh over the cooked dish.
  • Ensure asparagus is trimmed properly by snapping off the woody ends to keep the texture tender.
  • You can prepare the citrus glaze and asparagus simultaneously while the potatoes bake to streamline the cooking process.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://quickhomedishes.com/sheet-pan-salmon-with-creamy-scalloped-potatoes-and-asparagus-recipe/