Green Goddess Sheet Pan Salmon & Potatoes

Since my fall sheet pan meal was so popular, I decided to give you one for spring! This Green Goddess Sheet Pan Salmon & Potatoes is the perfect weeknight meal that is fresh, delicious and filling. I am counting it as part of my 20 Minute High Protein Trader Joe’s dinners even though it takes just a little bit longer than 20 minutes. So, while it does take 30 minutes instead of 20, I think you’ll cut me some slack when you realize just how easy it is to make. It’s worth it to make just a full sheet pan of these potatoes alone!

I love this one because the ingredients are so good for you, the sauce is just damn good, but also because it is quite customizable based on your preferences. If you don’t like salmon, you can easily swap for any other fish and if you aren’t into fish, feel free to switch to chicken!

Let’s See How It’s Done

Preheat the oven to 425 degrees. Place the sliced potatoes on a large sheet pan. Drizzle with 1 tablespoon olive oil, ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Toss to coat and arrange in one even layer on the sheet pan. Bake for 12 minutes. (Alternative directions for extra crispy potatoes are in the notes after the recipe instructions at the bottom of the page)

While the potatoes bake, make the sauce. Blend together all ingredients until smooth in a small blender, food processor or using an immersion blender. For a thicker, creamier sauce, use more Greek yogurt. For a runnier, dressing-like consistency, use less Greek yogurt or add 1-2 tablespoons of water.

Refrigerate for up to 3 days in a sealed container or jar.

Remove the sheet pan from the oven and flip the potatoes, moving them to the other half of the baking sheet (it’s ok if they overlap a bit). Add the asparagus and salmon to the open half of the sheet pan. Drizzle the asparagus with ½ tablespoon olive oil, ¼ teaspoon kosher salt and ⅛ teaspoon pepper. Toss to coat.

Season the salmon with ½ teaspoon kosher salt and ¼ teaspoon pepper. Place the butter on top of the salmon and

Top each piece of butter with a slice of lemon.

Bake for another 12 minutes or until the salmon is cooked through and can be easily flaked with a fork.

Crumble the feta cheese on top of the asparagus and potatoes. Drizzle everything with the Green Goddess sauce.

Season to taste and enjoy!

Photography by Angelica Oles

AUTHOR: broccyourbody

Green Goddess Sheet Pan Salmon & Potatoes

SERVES: 2

TIME: 30 Minutes

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Ingredients

1 lb golden potatoes, sliced into ¼ inch thick medallions
8 oz asparagus spears, ends trimmed
12 oz boneless skinless salmon, you could also use 2 6 oz pieces
1 tablespoon salted butter, cut into 2-3 thin pats
2-3 slices of lemon
2 oz feta cheese, crumbled to top
Extra virgin olive oil
Kosher salt and pepper

Green Goddess Sauce:

1 cup fresh parsley
1 cup fresh basil
2 small cloves of garlic
Juice from 1 small lemon
⅓ cup Greek yogurt
1 tablespoon olive oil
1 tablespoon red wine vinegar
¼ teaspoon kosher salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 425 degrees.
Place the sliced potatoes on a large sheet pan. Drizzle with 1 tablespoon olive oil, ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Toss to coat and arrange in one even layer on the sheet pan. Bake for 12 minutes.
While the potatoes bake, make the sauce. Blend together all ingredients until smooth in a small blender, food processor or using an immersion blender. For a thicker, creamier sauce, use more Greek yogurt. For a runnier, dressing-like consistency, use less Greek yogurt or add 1-2 tablespoons of water. Refrigerate for up to 3 days in a sealed container or jar.
Remove the sheet pan from the oven and flip the potatoes, moving them to the other half of the baking sheet (it’s ok if they overlap a bit).
Add the asparagus and salmon to the open half of the sheet pan. Drizzle the asparagus with ½ tablespoon olive oil, ¼ teaspoon kosher salt and ⅛ teaspoon pepper. Toss to coat.
Season the salmon with ½ teaspoon kosher salt and ¼ teaspoon pepper. Place the butter on top of the salmon and top each piece of butter with a slice of lemon. Bake for another 12 minutes or until the salmon is cooked through and can be easily flaked with a fork.
Crumble the feta cheese on top of the asparagus and potatoes. Drizzle everything with the Green Goddess sauce and season to taste.

Notes

You can swap the salmon for any firm white fish or even use 2 small chicken breasts if you’re not into seafood.

If you want your potatoes EXTRA crispy you can use another sheet pan to cook the salmon and asparagus. When they stack on top of each other a bit like they do in the second half of the cooking time, they won’t get as crispy. I personally found that the method outlined above worked great, but wanted to give you the option ;)

5 based on 1 reviews

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WHAT DID YOU THINK OF THIS RECIPE?

Aubrey Mushinski says:

10.04.2024

Delicious! So easy, and such a unique blend of flavors that worked perfectly together. I’m not normally the biggest salmon fan, and I couldn’t get enough of this recipe!

Ruthie Bernstein says:

01.04.2024

Amazing go to recipe! Was very easy to make, will add to the Weekly Rotation!

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