Description
This vibrant Green Goddess Sheet Pan Salmon & Potatoes recipe combines tender golden potato medallions, fresh asparagus, and buttery lemon-topped salmon with a zesty, herbaceous Green Goddess sauce, all roasted together on one sheet pan for a delicious and easy dinner ready in under an hour.
Ingredients
Scale
Main Ingredients
- 1 lb Golden potatoes, sliced into ¼ inch medallions
- 8 oz Asparagus spears, trimmed
- 12 oz Boneless skinless salmon (split into two 6 oz pieces)
- 1 tablespoon Salted butter, cut into small pats
- 2 to 3 slices Fresh lemon
- 2 oz Feta cheese, crumbled
- Extra virgin olive oil, for drizzling
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Green Goddess Sauce Ingredients
- 1 cup Fresh parsley
- 1 cup Fresh basil
- 2 small Garlic cloves
- Fresh lemon juice, from about ½ lemon
- ¼ cup Greek yogurt
- 2 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat and Prepare Sheet Pan: Preheat your oven to 400°F (205°C) and line a sheet pan with parchment paper to prevent sticking and make cleanup easier.
- Roast Potatoes: Toss the sliced golden potatoes with a generous drizzle of extra virgin olive oil, kosher salt, and freshly ground black pepper until evenly coated. Spread them out in a single layer on one side of the prepared sheet pan. Roast in the oven for 15 minutes to begin softening and browning.
- Make Green Goddess Sauce: While potatoes roast, combine fresh parsley, basil, garlic cloves, fresh lemon juice, Greek yogurt, olive oil, red wine vinegar, salt, and pepper in a blender or food processor. Blend until smooth and creamy, adjusting seasoning as needed. Set aside.
- Add Vegetables and Salmon: After the initial potato roasting, carefully move the potatoes to one side of the pan. Arrange the asparagus spears on the other side. Season asparagus with salt, pepper, and a drizzle of olive oil. Place the salmon fillets in the center space on the pan. Top each piece of salmon with small pats of salted butter and a slice or two of fresh lemon.
- Roast Entire Sheet Pan: Return the sheet pan to the oven and roast for an additional 12 to 15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
- Finish and Serve: Remove the sheet pan from the oven. Drizzle the prepared Green Goddess sauce over the salmon, potatoes, and asparagus. Sprinkle crumbled feta cheese evenly over the top. Serve immediately while hot for the best flavor and texture.
Notes
- Serve hot and enjoy immediately for optimal texture and flavor.
- Leftovers should be stored in an airtight container and consumed within 2 days for freshness.
- The Green Goddess sauce can be prepared ahead of time and stored refrigerated for up to 3 days.
- If you prefer, the salmon can be swapped for other fish fillets, adjusting cooking times accordingly.
- For a dairy-free variation, omit the butter and feta cheese, or substitute with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Keywords: Green Goddess sauce, sheet pan dinner, roasted salmon, asparagus, golden potatoes, feta cheese, lemon butter salmon, easy dinner, one pan meal
