Blackened Spring Salmon is an effortless dinner recipe that’s perfect for busy weeknights. Spicy Cajun-seasoned salmon filets bake up on a sheet pan along with herbed baby potatoes, whole carrots and spring asparagus. This quick and easy one-pan Blackened Spring Salmon is packed with protein, veggies, and heart-healthy fats.
Sheet pan dinners that come together quickly and clean up easily are always a favorite. This one features heart-healthy salmon coated in a Cajun-seasoned rub, crisp roasted baby potatoes and whole carrots tossed with fresh herbs, and zesty lemon-flavored asparagus spears.
It all roasts up on one GoodCook 11×17” Baking Sheet, which is roomy enough for both the protein and veggies and has a non-stick surface for easy clean-up. We can’t get enough of this unbelievably delicious and healthy weeknight dinner!
To Roast This Sheet Pan Dinner
- Preheat the oven. This recipe calls for a 400°F oven.
- Use a non-stick metal sheet pan, like the GoodCook 11×17” Baking Sheet.
- For easy clean-up, line the sheet pan with foil or parchment paper.
- Don’t overcrowd the veggies, or you’ll end up steaming them.
- Roast the herbed baby potatoes and carrots for 20 minutes.
- Add the seasoned salmon and asparagus to the baking sheet and roast for another 20 minutes.
- Drizzle with fresh lemon juice before serving. The GoodCook Lemon Squeezer extracts juice from lemons, limes, and more, and features a comfortable grip for twisting.
GoodCook brings no-fuss solutions to the dinner table, making it easy to bake up your whole dinner on one pan. You’ll need a sharp and sturdy knife for the veggies, and we love the GoodCook Nonstick Paring Knife for this task. Prep the veggies in a GoodCook Touch Mixing Bowl. When it comes to sheet pans, we use a GoodCook 11×17” Baking Sheet. It has a nonstick surface that’s easy to clean and it won’t warp over time. Are you ready for a healthy, quick and tasty one-pan dinner?
Make & Share
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Blackened Spring Salmon with Lemon, Asparagus, Peas & Carrots
- 1 lb baby red potatoes, quartered
- 1 lb baby carrots
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh chopped rosemary, thyme and dill
- Salt and pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- 1 teaspoon cayenne
- 1 teaspoon Italian seasoning
- 1 teaspoon ground oregano
- 2 Tbsp melted butter
- 4 (4 oz each) salmon filets
- 2 cups fresh asparagus, trimmed and cut into 2” pieces
- Juice and zest of 1 lemon
Heat oven to 400 degrees F.
Toss potatoes and carrots with 2 Tbsp olive oil, garlic, fresh herbs, salt and pepper. Roast for 20 minutes.
In a small bowl, mix together paprika, garlic powder, onion salt, cayenne, Italian seasoning, oregano.
Spread butter over salmon. Sprinkle salmon filets generously with seasoning, pat well to coat the salmon with blackening spice mix. Transfer to baking sheet, nestling between potatoes and carrots. Toss asparagus with 1 Tbsp olive oil and lemon zest, spread around baking sheet.
Return baking sheet to oven, roast 18-20 minutes longer, until salmon flakes easily with a fork and veggies are tender.
Drizzle with fresh lemon juice before serving.