Sheet Pan Salmon with Potatoes and Mushrooms
This easy one pan salmon dinner is bursting with flavor when drizzled with a tangy red wine vinaigrette.
Salmon with Potatoes and Mushrooms
- 1 pound potatoes washed and cut into 1 inch dice.
- 8 ounces button mushrooms cleaned and cut in half
- 4 salmon filets
- 1 tbsp olive oil
- salt and black pepper
Preheat the oven to 400.
Brush or spray a baking sheet with oil.
Place the mushrooms and potatoes on the sheet and roast for 20 minutes.
While the vegetables are roasting, bring the salmon out of the fridge about 15 minutes before the vegetables are ready to be pulled out. Sprinkle with salt and pepper.
Remove the tray from the oven and make room for the salmon filets. Roast with the vegetables for 12-15 minutes.
While the salmon is roasting, combine all the vinaigrette ingredients in a small bowl and whisk together or place in a mason jar and shake.
Serve the salmon and vegetables with a drizzle of the vinaigrette.
Potatoes - I prefer Yukon Gold, but you can use russet or red.
Vinegar - can substitute a white wine vinegar, apple cider vinegar or sherry vinegar.
Calories: 422kcal | Carbohydrates: 18g | Protein: 39g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 133mg | Potassium: 1493mg | Fiber: 4g | Sugar: 3g | Vitamin A: 236IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 6mg