Equipment
* optional
Ingredients
Main
- 907 g salmon fillets, skin-on, pin bones removed
- 60 ml olive oil
- 6 g cajun seasoning
- 6 g smoked paprika
- 18 g salt
- 2 g black pepper
- 450 g potatoes, halved or quartered
- 450 g asparagus stalks, trimmed
- 2 garlic, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 504 kcal
- Protein
- 52 g
- Carbohydrates
- 21 g
- Fat
- 24 g
- Fiber
- 6 g
- Sugar
- 2 g
- Sodium
- 1876 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 168 mg
- Potassium
- 1746 mg
- Calcium
- 99 mg
- Iron
- 8.1 mg
- Magnesium
- 98 mg
- Phosphorus
- 755 mg
- Zinc
- 2.2 mg
- Vitamin A
- 185 mcg
- Vitamin C
- 20 mg
- Vitamin E
- 6.8 mg
- Vitamin K
- 59 mcg
- Vitamin B6
- 1.4 mg
- Vitamin B12
- 6.8 mcg
- Thiamin
- 0.38 mg
- Riboflavin
- 0.65 mg
- Niacin
- 18.4 mg
- Folate
- 88 mcg
- Water
- 371 g
Sources: USDA FoodData Central
Method
Preheat your oven to 220°C (425°F).
Score the skin of the salmon fillets in three places with a sharp knife, cutting roughly 3mm (1/8 inch) deep without piercing the flesh.
In a medium mixing bowl, whisk together 30ml olive oil, Cajun seasoning, smoked paprika, and 6g salt.
Coat the salmon fillets thoroughly on all sides with the spice mixture and set aside on a plate.
Place the potatoes on a rimmed sheet pan, drizzle with 15ml olive oil, and season with 6g salt and black pepper.
Roast the potatoes for 15 minutes at 220°C (425°F) until they begin to soften.
While the potatoes cook, toss the trimmed asparagus with chopped garlic, the remaining 15ml olive oil, 6g salt, and black pepper.
Move the potatoes to one side of the sheet pan, then place the salmon fillets skin-side up in the center and arrange the asparagus on the remaining side.
Roast the entire tray for 10 to 13 minutes until the asparagus is tender and the salmon reaches an internal temperature of 63°C (145°F).
Optional: Move the vegetables to a platter and broil the salmon alone for 1 to 2 minutes to further crisp the skin.
Chef's Notes
- Ensure your Cajun seasoning is fresh for the most vibrant flavor. If you don't have pre-made Cajun seasoning, you can create your own blend with paprika, cayenne pepper, garlic powder, onion powder, oregano, and thyme.
- Don't overcrowd the sheet pan. This is crucial for achieving crispy potatoes and properly roasted asparagus, rather than steamed vegetables.
- The scoring on the salmon skin isn't just for aesthetics; it helps the skin crisp up and prevents it from curling during cooking.
- Adjust the roasting time slightly based on the thickness of your salmon fillets. Thicker fillets will require a bit more time to reach the desired internal temperature.
- For an extra burst of freshness, squeeze some fresh lemon or lime juice over the finished salmon and vegetables before serving.
Storage
Refrigerator: 2 days — Store in an airtight container; salmon is best consumed fresh.
Reheating: Reheat in a 150°C (300°F) oven until just warmed through to avoid drying out the fish.
Troubleshooting
Salmon skin is soggy
Cause: Oven temperature was too low or salmon was not roasted skin-side up
Fix: Broil the salmon for 1-2 minutes as suggested in the final step.
Prevention: Ensure the oven is fully preheated to 220°C (425°F) and place skin-side up.
Potatoes are still hard
Cause: Potatoes were cut into pieces that were too large
Fix: Remove salmon and asparagus once cooked and continue roasting potatoes alone.
Prevention: Cut potatoes into uniform 2cm (3/4 inch) pieces.
Cultural Context
Sheet pan dinners, like this Cajun Salmon, are a modern American convenience, born from the desire for quick, flavorful, and easy-to-clean meals. The "Cajun" aspect draws inspiration from the vibrant Creole and Cajun cuisines of Louisiana, known for their bold spice blends and hearty, comforting dishes.
