Mustard Free Sheet Pan Salmon and Vegetables
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb baby potatoes, halved
- 2 tbsp olive oil, divided
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
- 1 medium zucchini, cut into ½-inch half-moons
- 1 red bell pepper, cut into 1-inch strips
- 1 cup cherry tomatoes
- 4 salmon fillets (about 6 oz each), skin-on
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped (optional)
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the halved baby potatoes on a large rimmed sheet pan, drizzle with 1 tbsp of the olive oil, and season with 1/4 tsp of the salt and 1/4 tsp of the pepper. Toss to coat and spread in a single layer. Roast for 15 minutes, until the potatoes are beginning to soften and turn golden at the edges.
- 2
While the potatoes roast, stir together the remaining 1 tbsp olive oil, garlic, smoked paprika, oregano, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper in a small bowl. Add the lemon juice and stir to combine.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!