Sheet Pan Honey Dijon Salmon & Potatoes | PALEO

If you're sick of the wedding countdown, I apologize in advance.  But I get married in less than two days!!! 

So needless to say- I am busy, busy, busy and don't have a whole lot of time or patience for the kitchen by the time dinner comes around.  But times like these are also when I find myself coming up with some of my favorite new recipes.  Because they're always quick, and always easy.

This one is exactly that- but also super nutritious, with my favorite protein:  salmon!  I've been using Pride of Bristol Bay which you all know by now is stacked up in my freezer and just my favorite in terms of flavor, quality, traceability, and so on!

So while it's simple to make and the clean-up is a breeze, I can also just feel plain good about eating it.  Win-win situation for sure!

Now onto some quick wedding chat for my girls out there who enjoy it-  we had a big day today!

First up was the rehearsal.  We are having a small wedding (less than 75 people) of just family and a few super close friends (who are basically family too) and no bridal party.  Which made for a pretty simple rehearsal!  We went through things with the day-of coordinator, did our best to plan for potential rain (please cross your fingers for NONE- I know it's "good luck" but I really would just love no rain, ok?!), and then did a run-through of our ceremony.

We hung around for some lunch at the winery, which wasn't 100% Paleo and I was 100% okay with it.  Then I took my best bridesmaid (aka my fiancé- haha!) with me to get my nails done- and I even got a spray tan!  I'm usually a freak about avoiding chemicals (which I'm sure there are many in acrylic nails & spray-on tanner) but I'm feeling pretty "yolo" about things for the wedding and proud of myself for letting go of control a bit and just enjoying.  And now... I am just so excited!  The day can't come soon enough.

Thank you, thank you, thank you to all of you who have been along for the ride with me over on my Instagram stories & here on the blog.  You really are my people, seriously just my girlfriends, & I have loved sharing this all with you and hearing about your experiences too!  So much fun!

Okay now on to the recipe:  it's so easy you guys!  I hope you love it.  The sauce is seriously to die for!

Ingredients:

• 12 to 16 small red or gold potatoes, cubed
• 1 lb salmon
• 3 Tbsp honey
• 4 cloves minced garlic
• 1/2 cup Dijon mustard
• juice of 1/2 lemon
• 1 Tbsp olive or avocado oil, plus extra for drizzling
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes
• salt & pepper, to taste
• fresh parsley, chopped, for garnish

Directions:

1. Preheat the oven to 450ºF.  Line a baking sheet with parchment paper.  
2. Arrange the cubed potatoes on the baking sheet in a single layer.  Drizzle with a light coating of avocado or olive oil (about 1-2 Tbsp).  Transfer to the oven and roast for 20 minutes.
3. Meanwhile, make the sauce by combining the honey, garlic, Dijon, oil, and spices in a bowl until smooth.
4. When the potatoes have finished, move them to the sides of the baking sheet and add the salmon to the center, skin side down.  Pour the sauce over top of the salmon, spreading it evenly over the top to coat.
5. Bake for an additional 10 minutes, then turn on the broiler for a few more minutes to caramelize the top.
6. Finish with extra salt & pepper plus chopped parsley to your taste.

*Notes:

• If you are recreating this on a Whole30, you could omit the honey and substitute about 5-6 Medjool dates that have been soaked in warm water until soft.  Blend your sauce ingredients to make it smooth.
• We love this served with a fresh spring mix salad!  You could also add green beans or zucchini to the mix for some extra green on your plate!  Just roast them along with the potatoes.