Sheet Pan Salmon and Roasted Vegetables
This sheet pan ranch salmon and roasted veggies recipe is an easy one-pan dinner, perfect for busy weeknights. Tender salmon and colorful vegetables are baked together with the bold taste of Hidden Valley® Ranch for a yummy dinner in no time.
Ingredients(8)
baby potatoes, halved
1 ½ lb
olive oil
3 tbsp
kosher salt and ground black pepper, to taste
1 ½ tbsp
cherry or grape tomatoes
1 pint
asparagus, ends trimmed
1 bunch
salmon fillets, 5–6 oz. each
4
optional: lemon slices, your favorite Hidden Valley™ Ranch Dressing for dipping
For safe meat preparation, reference the USDA website.
Steps(8)
- 1
Preheat the oven to 425°F.
- 2
In a mixing bowl, toss the potatoes with 2 tablespoons of the oil and 2 teaspoons ranch seasoning mix until evenly coated.
- 3
Spread the potatoes out on a baking sheet. Place it in the oven and roast for 15 minutes.
- 4
Meanwhile, add the tomatoes and asparagus to the bowl the potatoes were in. Drizzle with remaining oil and season to taste with salt and pepper.
- 5
Season the salmon with salt, pepper and remaining ranch seasoning mix.
- 6
Remove the sheet pan with the potatoes from the oven. Push the potatoes to one side of the pan and fill the remaining area with the asparagus and tomatoes. Lay the salmon filets on top of the vegetables.
- 7
Bake for another 12 to 15 minutes until the salmon and veggies are cooked to your liking, depending on the thickness of your salmon.
- 8
Remove from the oven, squeeze with lemon if desired, and serve immediately.
Air-Fryer Instructions:
Preheat the air fryer to 400°F. Cook the potatoes for 5 minutes, then add the remaining vegetables. Place the salmon on top and cook for 10–12 minutes. Cook in two batches or halve the recipe if needed to fit your air fryer.
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