sheet pan bbq caesar salmon and potatoes
Fresh yet decadent, a fabulous springtime mainstay or a simple Easter centerpiece!
Ingredients
- 1 lb baby potatoes, halved
- 1 lb asparagus, ends trimmed
- 1 1/2 lb salmon
- 1 tbsp dark brown sugar
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
caesar dressing
- 3/4 cup vegan or regular mayonaise
- 1/4 cup plain whole milk Greek yogurt
- 1/3 cup fresh parmesan cheese, grated
- 3 cloves garlic, smashed
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 2 tsp anchovy paste
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment, or grease with oil.
- Toss the potatoes with 2 tablespoons olive oil and a good pinch of salt and pepper. Spread in a single layer on the baking sheet. Roast for 15 minutes.
- Pat the salmon very dry with paper towels. Drizzle with 1 tablespoon olive oil. Toss together the brown sugar, smoked paprika, chipotle chili powder, garlic powder, onion powder, and a pinch of salt and pepper.
- Remove the potatoes from the oven and push to one side of the sheet pan. Add the asparagus, then arrange the salmon in the middle. Roast an additional 10-12 minutes until the salmon is cooked to your liking. If desired, switch the broiler to high for the final 2-3 minutes of roasting. DO NOT DO THIS IF YOU USED PARCHMENT OR THIS SHIT WILL IGNITE.
- To make the Caesar dressing: add the mayo, yogurt, parmesan, garlic, lemon juice, dijon mustard, anchovy paste, and a pinch of salt and pepper to the bowl of a food processor. Blitz until smooth. Taste and adjust salt and pepper as needed.
- Divide the fish and veggies onto plates and drizzle with a generous amount of dressing.