Roasted Salmon Sheet-Pan Dinner
Recipe type: seafood, fish, sheet-pan dinner
Cuisine: recipe inspired by: Half Baked Harvest
Prep time: 
Cook time: 
Total time: 
Serves: 4
Just put all of these awesome ingredients on your sheet-pan, season them up, and roast... and be amazed! And, to make things even better you can cook and serve in the same single pan!
  • 1-1/2 lb fingerling potatoes, washed
  • 4 beets, peeled and quartered
  • 1-1/2 Tbs extra-virgin olive oil
  • sea salt
  • 1-1/4 lb wild salmon fillet
  • 3 scallions, roots cut off
  • 3 garlic cloves, chopped
  • 3 Tbs coconut sugar (here's a good one)
  • 1 tsp dried oregano
  • 1 tsp turmeric (I use this one sometimes)
  • ¼ tsp hot paprika
  • 10 large fresh basil leaves, chopped
  • the zest of 1 large lemon
  • 2 additional tsp extra-virgin olive oil (to add to the herb/spice mixture)
  1. Preheat your oven to 425°F convection setting or 450°F regular bake setting.
  2. Spread the beets and potatoes out on a large sheet-pan lined with parchment paper.
  3. Drizzle 1-Tbs oil over and sprinkle with salt.
  4. Place the tray in the oven and roast for 15 minutes.
  5. Meanwhile, combine the remaining ingredients in a small bowl. Add 2-tsp oil to the bowl and mix.
  6. Remove the tray from the oven and place the salmon in the center (move the beets and potatoes to the sides).
  7. Cover the salmon with the herbs and spices mixture.
  8. Arrange the asparagus in the spare space on the tray and drizzle them with the remaining 2-tsp oil and sprinkle with salt.
  9. Lay the scallions over the salmon.
  10. Place the tray back in the oven and roast until the salmon is cooked and the beets are tender enough for you. (Mine took 18-minutes.)
  11. Remove the tray from the oven and place it on a trivet or towel right on your table. Serve and enjoy!
Recipe by Kitchen of Youth at