Spring Sheet Pan Salmon, Potatoes, and Snap Peas

Spring Sheet Pan Salmon, Potatoes and Snap Peas

Spring Sheet Pan Salmon, Potatoes, and Snap Peas

Potatoes USA
Did you know that having potatoes on your plate may help you eat more vegetables? Research show potato consumption is linked to higher overall vegetable consumption! This easy, one-sheet-pan meal can help increase your veggie intake by pairing creamer potatoes with snap peas. 
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 430 kcal


  • 12 Ounces Alsum creamer red potatoes (about 2 cups, chopped)
  • 1 Cup Snap peas
  • 1/2 Cup Olive oil
  • Juice of 1 lemon
  • 3 Tablespoons Dijon mustard
  • 8 Ounce Salmon (2-4 filets)
  • Salt
  • Pepper
  • Fresh parsley or dill to garnish


  • Preheat oven to 450° F. Line a baking sheet with parchment paper.
  • Wash and dry potatoes. Cut them in halves, or if potatoes are bigger, cut into quarters. Set aside.
  • Wash and dry snap peas.
  • In a large bowl, combine olive oil, lemon juice, Dijon mustard, salt and pepper and whisk well. Add potatoes and snap peas to the bowl and toss to coat. There will be some of the oil and lemon mixture remaining – save this for the salmon.
  • Spread potatoes and snap peas evenly on the parchment-lined baking sheet and bake in the preheated oven for 10 minutes.
  • Push the potatoes and snap peas to the side and add the salmon the pan. Pour the rest of the oil and lemon mixture over the salmon. Return to the oven and bake for an additional 10 minutes.
  • Turn the oven to broil and broil for about 2-5 more minutes, making sure nothing starts to burn.
  • Garnish with fresh chopped herbs and serve.


Serving: 4gCalories: 430kcalCarbohydrates: 17gProtein: 12gFat: 34gCholesterol: 25mgPotassium: 565mgFiber: 2gSugar: 3gVitamin C: 19.31mg