Go Back
–+ servings
Sweet n' Spicy Salmon Sheet Pan Dinner
Print Recipe

Sweet n' Spicy Salmon Sheet Pan Dinner

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4
Author: Mary Ann Dwyer

Ingredients

  • 1 lb. small fingerling potatoes
  • 1 lb. asparagus rough ends trimmed
  • 1 pint grape tomatoes
  • 2 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • Cajun seasoning:
  • 1 tsp. brown sugar
  • 1 Tbsp. paprika
  • 2 tsp. dried thyme leaves
  • 2 tsp. garlic powder
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 4 boneless skinless salmon fillets (6 oz. each)
  • 1/4 cup orange marmalade
  • 1 Tbsp. lime juice
  • lime slices for garnish if desired

Instructions

  • Preheat the oven to 425 degrees.
  • Place potatoes, asparagus and grape tomatoes on a large rimmed sheet pan. Toss with olive oil and salt and pepper until well coated. Set aside.
  • In a small shallow bowl combine brown sugar, paprika, thyme leaves, garlic powder, salt and pepper until well blended.
  • Dip each salmon fillet in the Cajun spices until thoroughly coated. Place salmon fillets on top of the vegetables on the sheet pan.
  • Blend the marmalade with the lime juice. Brush the mixture on top of each of the fillets.
  • Bake for 20-25 minutes or until the fish flakes easily with a fork and the potatoes are fork tender.