Olive & Mango Roasted Salmon with Asparagus, Potatoes, and Cherry Tomatoes Recipe
This Olive & Mango recipe features perfectly roasted salmon fillets served with tender asparagus, crispy baby potatoes, and juicy cherry tomatoes. The dish is elevated with a flavorful honey, dijon mustard, and sriracha glaze brushed onto the salmon, creating a harmonious balance of sweet, spicy, and tangy notes. Easy to prepare and baked all on one sheet pan, this meal is ideal for a healthy and satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Seafood
- 4 (6 oz | 170 g) salmon fillets
Vegetables
- 1 pound asparagus, ends trimmed
- 1½ pounds baby potatoes, halved
- 1 cup cherry tomatoes or grape tomatoes (on or off the vine)
Oils and Fats
- 4 tablespoons olive oil, divided
- 1 tablespoon melted butter
Seasonings and Sauces
- Salt and pepper to taste
- 2 teaspoons seasoning blend of choice plus ½ teaspoon extra (lemon pepper used in this recipe)
- 2 tablespoons honey
- 1½ teaspoon Dijon mustard
- 1 teaspoon sriracha or any garlic chili sauce
Garnishes
- Lemon slices for serving
- Fresh chopped parsley for serving
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (220°C). Line or spray a large sheet pan with foil or parchment paper to prevent sticking and make cleanup easier.
- Toss Potatoes: In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, pepper, and 2 teaspoons of your chosen herb seasoning blend (lemon pepper recommended). Spread them out evenly on one side of the prepared sheet pan.
- Roast Potatoes: Place the sheet pan in the oven and bake the potatoes for 20 minutes. Halfway through, give the pan a shake to ensure even cooking.
- Prepare Salmon Sauce: While the potatoes roast, in a small bowl whisk together melted butter, sriracha, honey, Dijon mustard, ½ teaspoon of the seasoning blend, and a pinch of salt and pepper. This sauce will glaze the salmon and add depth of flavor.
- Brush Salmon: Remove the sheet pan from the oven carefully. Push the roasted potatoes to one side and arrange the salmon fillets, asparagus, and cherry tomatoes on the other side. Brush each salmon fillet generously with the prepared sauce.
- Season Vegetables: Drizzle the remaining 2 tablespoons of olive oil over the asparagus and cherry tomatoes. Season with salt and pepper to taste, ensuring that the vegetables are well coated.
- Finish Roasting: Return the sheet pan to the oven and bake for an additional 15 minutes, until the asparagus is tender and the salmon is cooked through (the flesh should be opaque and flake easily with a fork). For added char or color, broil for a couple of minutes, watching carefully to avoid burning.
- Serve: Remove from the oven and garnish with fresh chopped parsley and lemon slices. Squeeze fresh lemon juice over the entire dish before serving for bright, zesty flavor.
Notes
- You can substitute the seasoning blend with your favorite herbs such as thyme, rosemary, or an Italian blend.
- If you prefer milder heat, reduce the amount of sriracha or use a milder chili sauce.
- Make sure to trim the tough ends off the asparagus to ensure even cooking.
- For crisper potatoes, you can parboil them briefly before roasting.
- This recipe can be easily doubled for larger groups using a bigger sheet pan or roasting in batches.
Keywords: salmon recipe, baked salmon, sheet pan dinner, honey mustard glaze, asparagus recipe, baby potatoes, healthy dinner
