This parsley and garlic-rubbed sheet pan salmon is sure to become your new favorite salmon recipe… Makes a main dish + 2 sides with just one pan to clean up!
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I’ve always been intrigued by the concept of sheet pan meals, but I’ve shied away from them, thinking they’d never work for my larger than average family. I guess I was having one of those “can’t see the forest for the trees” moments, because it simply never occurred to me that it wouldn’t be THAT much more work to just make TWO sheet pans. So I decided to give it a try — with wild-caught Alaska salmon no less…
Maybe you caught my grilled salmon in foil post back in June? If not, I’ll give you a quick recap. Cooking fresh fish has long been out of my comfort zone. In an effort to remedy this, I decided to try creating a simple salmon recipe. I figured on a lukewarm response from my family, but it turned out that they loved it and wanted more, more, MORE!
So, to keep them from getting bored with my lone salmon recipe, I decided to get to work on a sheet pan salmon recipe. And it turned out to be a huge hit, as well! I mean, you can’t go wrong with lots of fresh parsley, minced garlic, and a squeeze of lemon. And most especially not when it means you can prepare a main dish + two sides, all while dirtying only one pan! (well, 2 in my case :)
Start With Alaska Salmon
First things first… When it comes to salmon, I’ve learned to look for wild-caught Alaska salmon at the grocery store. It’s in season right now, which means it’s uber fresh. Plus, wild-caught salmon is higher in omega-3s, lower in fat, and contains less toxins than farmed fish. So I #AskForAlaska!
Tip: you may or may not need to remove the pin bones from your salmon fillet. Read up on how to do it here!
Sheet Pan Salmon Recipe
The key to this tasty sheet pan salmon is in the simple parsley and garlic rub. Mix together chopped fresh parsley, minced garlic, olive oil, salt, and pepper, and slather it all over the cut side of the salmon fillets. Let them sit for about five minutes, and then they’re ready to bake!
I surrounded my fillets with fresh thin asparagus and parboiled baby potatoes. Since the salmon is the real star of the show, I kept them very simple with just a drizzle of olive oil and some salt and pepper. Bake for 16-18 minutes, and dinner is served!
I like to garnish this dish with a little extra chopped parsley sprinkled over the potatoes and a squeeze of lemon all over. Dress up the salmon even more with thinly sliced lemon wedges.
Parsley & Garlic Rubbed Sheet Pan Salmon
Yield 4 servings
This parsley and garlic-rubbed sheet pan salmon is sure to become your new favorite salmon recipe... Makes a main dish + 2 sides with just one pan to clean up!
- 4 (6-oz.) Alaska salmon filets
- 2-lbs. baby potatoes
- 1-lb. asparagus, trimmed
- 2 tablespoons olive oil
- kosher salt and pepper, to taste
- sliced lemon, for garnish
For the salmon rub:
- 1/4 cup finely chopped fresh parsley
- 6 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- While the oven is preheating, place the potatoes in a pot and fill with water so that it just covers them. Bring to a boil and cook for 12 minutes, until parboiled. Drain well.
- In a small bowl, stir parsley, garlic, olive oil, salt and pepper together with a fork. Press the rub mixture firmly into the cut side of each salmon filet. Let the salmon rest for about 5 minutes before cooking.
- Place the salmon, parboiled potatoes, and asparagus on the baking sheet. Drizzle the potatoes and asparagus with about 1 tablespoon of olive oil each. Then sprinkle with kosher salt and pepper to taste.
- Place the sheet pan in the oven and bake for about 16-18 minutes, until the salmon flakes easily with a fork.
- Garnish with additional parsley and lemon as desired, and serve immediately.
Fun fact: August 10th is Alaska Wild Salmon Day… But you don’t have to wait to celebrate. Try this recipe now and let me know what you think! 2