Orange and Lemon Salmon Sheet Pan Dinner

This super simple citrus-infused salmon is so tasty you'll want it on heavy rotation in your meal planning schedule! And bonus, with one parchment lined pan for the whole meal it's an easy clean-up!

Ingredients:

4 salmon fillets

3 tbsps olive oil

salt and pepper

2 large russet potatoes, cubed

2 sweet potatoes, cubed

3 carrots, thick sliced

1 small onion, sliced

1 celery stalk, sliced

zest and 1 tbsp juice of 1/2 an orange

zest and 1 tbsp juice of 1/2 a lemon

1 tsp dijon mustard

2 tbsps maple syrup

1/4 tsp paprika

1/4 tsp garlic powder

1/4 tsp salt

pinch pepper

fresh chopped parsley

Separately toss the potatoes, sweet potatoes and carrots with 1 tbsp olive oil each, then place on a parchment lined baking sheet. You want the potatoes cut a little smaller than the sweet potatoes so they will be cooked at the same time. But you can always remove the sweet potatoes if they are cooked ahead of time. That's the advantage of keeping each veg separate. Salt and pepper all then into a 450°F for 30-35 minutes. (Those few dark pieces you see with the carrots are slices of a purple carrot I found in my garden!)

While the vegetables cook combine the orange and lemon juice and zest and add dijon, maple syrup, paprika, garlic powder, salt and pepper. Spoon a teaspoon or two on each salmon fillet. When the potatoes are tender push them to each side of the pan to make room for the salmon. Sit the fillets on the pan, spoon the rest of the marinade on and add the onion, celery, and a few slices of orange and lemon.

Return the pan to the 450°F oven for 10-15 minutes or until the salmon flakes easily. Top with fresh parsley.

The first time I made this I had to increase the cooking time because the potatoes were not quite done. That caused the salmon to overcook. That is why you must be sure the potatoes are cooked before adding the salmon to the tray.

Makes 4 servings