April 9, 2025
Sheet Pan Smoky Sweet Salmon & Potatoes
Sheet Pan Smoky Sweet Salmon & Potatoes
2 servings | 35 minutes
INGREDIENTS
- 2 cups Mini Potatoes (halved)
- 1 1/2 tbsps Extra Virgin Olive Oil(divided)
- Sea Salt & Black Pepper (to taste)
- 12 ozs Salmon Fillet
- 1/2 tsp Smoked Paprika
- 1/4 tsp Cumin
- 1 tsp Raw Honey
- 1 tbsp Parsley (finely chopped)
METHOD
- Preheat the oven to 425oF (220oC).
- Place the potatoes on a baking sheet and toss with half the oil, salt, and pepper. Transfer to the oven and bake for 15 minutes.
- Meanwhile, pat the salmon dry and then drizzle with the remaining oil. Season with the smoked paprika, cumin, salt, and pepper and then drizzle the honey over top. Rub gently to incorporate with your hands.
- Move the potatoes around on the baking sheet to make room for the salmon. Place back in the oven and cook for 12 to 15 minutes or until cooked through.
- Divide onto plates and garnish with parsley. Enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately one cup of potatoes and one salmon fillet.
- More Flavor: Toss the potatoes with smoked paprika and cumin or your favorite spice blend.
- Additional Toppings: Top with a squeeze of lemon juice.
Nutrition Facts
Amount per serving
441 calories
18g fat
30g carbs
3g fiber
4g sugar
41g protein
87mg cholesterol
144mg sodium
2mg iron
Ingredients 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
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