Roasted Salmon & Vegetables Recipe

Name: Roasted Salmon & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds (about 1-inch thick) salmon fillet, skin removed; 3 cups frozen skin-on potato wedges; 1/4 cup Land O Lakes Butter, melted; 1/4 cup honey mustard*; 2 tablespoons lemon juice; 1/2 teaspoon salt; 1/4 teaspoon ground red pepper; 2 cups fresh or frozen sugar snap peas; 1 cup cherry tomatoes; 2 tablespoons chopped fresh chives

Servings: persons

1
Heat oven to 425F.
2
Line 15x10x1-inch baking pan with aluminum foil; grease foil.
3
Pat salmon dry with paper towels.
4
Place salmon fillet in center of pan; tuck under thin end of fillet for even cooking.
5
Arrange potatoes around salmon.
6
Combine butter, mustard, lemon juice, salt and red pepper in bowl.
7
Brush half of butter mixture over salmon and potatoes.
8
Bake 12 minutes.
9
Arrange sugar snap peas and tomatoes around salmon.
10
Continue baking 8-13 minutes or until salmon flakes with fork and potatoes and sugar snap peas are tender.
11
Sprinkle with chives; drizzle with remaining butter mixture.

1004

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds (about 1-inch thick) salmon fillet, skin removed, 3 cups frozen skin-on potato wedges, 1/4 cup Land O Lakes Butter, melted, 1/4 cup honey mustard*, and more.

Yes, Roasted Salmon & Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Salmon & Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions