Sheet Pan Salmon with Creamy Scalloped Potatoes and Asparagus
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
741 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Salmon with Creamy Scalloped Potatoes and Asparagus
Description
Sheet Pan Salmon with Creamy Scalloped Potatoes and Asparagus features salmon fillets paired with thinly sliced red potatoes cooked in a cream base flavored with thyme, garlic, cayenne, and pepper. The potatoes start by simmering gently in cream and seasonings until the sauce thickens, then bake until tender and slightly golden. Meanwhile, the asparagus is trimmed and set aside. The salmon is prepared with a citrus glaze made from lemon juice, orange juice, olive oil, honey, and subtle herbs, which adds a bright, tangy complement to the tender, flaky salmon.
The dish is baked at a moderate temperature allowing all components to finish cooking together on a large sheet pan, simplifying preparation and cleanup. The scalloped potatoes provide richness and depth, while the asparagus and citrus glaze lighten the meal with fresh and vibrant flavors. This is suited for a nutritious dinner featuring balanced textures and flavors from creamy to crisp and citrusy.
If Meyer lemons or Sea Cuisine salmon are unavailable, use regular lemons and frozen salmon, seasoning with salt, pepper, and preferred herbs like dill or parsley. Adjust honey in the glaze to taste when substituting lemon. The method allows flexibility with ingredients while maintaining the dish's intent.
Ingredients
- 2 bunches asparagus 2 lbs, trimmed
- 1/2 cup Parmesan Cheese grated
- 16 ounces salmon two packages, see note if you can't find this brand, Sea Cuisine Citrus Herb Rubbed
For the potatoes
- 2 pounds red potatoes sliced thin, baby
- 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 garlic minced
For the citrus glaze
- 1/4 cup lemon juice meyer* 1 large lemon
- 1/4 cup orange juice fresh, 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
Instructions
- Preheat the oven to 400 degrees F. Spray a large (11x17) baking sheet with nonstick spray.
- Wash the potatoes and slice them thin. (No need to peel) I use my food processor for this (the slicing attachment) and it takes about 1 minute. You could also use a mandoline if you have one.
- Add the potatoes to a large skillet with the cream, 1/2 teaspoon thyme, 1/8 teaspoon cayenne pepper, black pepper, 1 teaspoon salt, and 1 teaspoon minced garlic (I just used the kind in the jar.)
- Bring to a low boil over medium to medium high heat. Once it starts bubbling, lower the heat a bit and let it lightly simmer, stirring occasionally for about 2 minutes, until the cream has thickened. (The potatoes will still be hard.)
- Add the potatoes and cream to the prepared baking sheet. Spread them out into an even layer and bake at 400 for 10 minutes.
- Meanwhile prepare the asparagus. Wash the asparagus and snap off the tough ends. Set aside.
- Now prepare the citrus glaze. In a medium bowl, add the lemon juice and the orange juice. Add the olive oil in a thin stream while whisking constantly. (This is called emulsifying. If you dump the oil in all at once, it will keep separating on you.) Add the 1/4 teaspoon salt, pepper, 1/8 teaspoon thyme, and honey to taste. Whisk it up.
- Add the asparagus to the citrus glaze and make sure they all get coated (I used my hands).
- When the potatoes have baked 10 minutes, take them out of the oven and lift the asparagus onto the pan.
- (Don't add the citrus glaze. Transfer the glaze to a small serving dish with a pour spout, if you have one. Or a small bowl and ladle will do.)
- Use a spoon or spatula to shift the potatoes and asparagus around so that some of the asparagus is touching the pan, and some of the potatoes are on top of the asparagus (see photos).
- Sprinkle with parmesan cheese.
- Make 4 "wells" or empty spots where you can fit the salmon. If the pan looks dry, spray the 4 salmon spots with nonstick spray.
- Open the Sea Cuisine Citrus Herb Rubbed Salmon. Add the salmon to the pan.
- Bake at 400 degrees for 20 minutes. You will know it's done with the potatoes are tender, the asparagus is crisp tender, and the salmon flakes easily.
- Serve with the citrus glaze spooned over the top of the salmon, potatoes, and asparagus.
Notes
- Regular lemons may be used instead of Meyer lemons; you may want to add extra honey to balance acidity.
- If you cannot find the Sea Cuisine Citrus Herb Rubbed salmon, frozen salmon works well when seasoned with salt, pepper, and optionally fresh herbs like dill or parsley.
- The citrus glaze provides a bright flavor that complements the salmon without overpowering it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 741kcal | 37% |
| Carbohydrates | 28g | 9% |
| Protein | 35g | 70% |
| Fat | 56g | 86% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 24g | 120% |
| Cholesterol | 173mg | 58% |
| Potassium | 1474mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 3016IU | 60% |
| Vitamin C | 34mg | 38% |
| Calcium | 278mg | 28% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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