Sheet Pan Asparagus, Salmon, and Potatoes

Ingredients

Potatoes:

2 pound baby potatoes , halved or cut into bite-sized pieces

2 tablespoons olive oil

2 teaspoons garlic powder 

2 teaspoons Italian seasoning 

1 teaspoons salt 

1 teaspoons pepper

Salmon:

1/2 cup unsalted butter , melted

2 teaspoons garlic powder 

2 teaspoons Italian seasoning 

1 teaspoon salt 

1 teaspoon pepper

8 fresh salmon filets

Asparagus:

1-2 pound fresh asparagus , ends trimmed

4 tablespoons olive oil

Salt and pepper , to taste

Preheat oven to 400°F. Line a large baking pan with parchment paper or grease well with non-stick cooking spray. Set aside.

In a large ziplock bag, add halved potatoes, olive oil, and garlic powder, Italian seasoning, salt  and pepper. Seal bag and gently toss to coat, ensuring all potatoes are coated in mixture.

Spread potatoes evenly onto prepared pan and bake for 15-20 minutes.

While potatoes are baking, add garlic powder, Italian seasoning, salt  and pepper to melted butter and stir to combine.

When potatoes are ready, stir and then push to side of the pan. Add salmon filets to same pan and drizzle with butter mixture. Add asparagus to same pan, lightly drizzle with olive oil, salt, and pepper, and gently toss to coat.

Return pan to oven and bake for 15-18 minutes, or until salmon flakes easily with a fork and potatoes are tender on the inside. Remove from oven and let cool for 5 minutes. Serve immediately

Note: the original recipe at Pumpkin 'n Spice was half this recipe and used 2 teaspoons McCormick Garlic Herb, Black Pepper & Sea Salt All-Purpose Seasoning for the spices for the potatoes and 2 more for the butter sauce.

Serves 8