One Pan Sheet Salmon

🥘 Ingredients

• small onion 1
• unsalted butter ½ tbsp
• olive oil 1 tsp
• salt
• sugar
• yellow potatoes 1 lb
• olive oil
• salt
• pepper
• asparagus 1 bunch
• olive oil
• salt
• pepper
• garlic cloves 3
• Dijon mustard 1 ½ tbsp
• yellow mustard 1 ½ tbsp
• canola oil 3 tbsp
• salt
• pepper
• kale
• honey 1 tbsp
• salmon fillets 1 lb

1. 1

   Dice small onion and begin caramelizing in a large skillet over medium heat with unsalted butter , olive oil , and a pinch each of salt and sugar .
2. 2

   Halve yellow potatoes and toss in a bowl with olive oil , salt , and pepper . Place cut-side down on a baking sheet that has been preheating in a 400°F oven for about 20 minutes. Roast for 25 minutes .
3. 3

   While potatoes roast, trim asparagus and toss in a bowl with olive oil , salt , and pepper . Set aside.
4. 4

   In a small bowl, combine garlic cloves , Dijon mustard , yellow mustard , canola oil , salt , and pepper . Mix to combine.
5. 5

   In a large bowl, toss kale with the mustard sauce. Add honey to the kale mixture. Generously coat salmon fillets with the honey mustard.
6. 6

   Remove the pan of potatoes from the oven and use a wooden spatula to unstick them; move to one side. Place salmon in the center, asparagus on the other side. Spread the kale on a separate baking sheet .
7. 7

   Place both pans in the oven for 15 minutes or until salmon reaches an internal temperature of 125°F.