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Roasted Salmon & Vegetables
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1 1/2 pounds (about 1 inch thick) salmon fillet, skin removed

3 cups frozen skin-on potato wedges

1/4 cup Land O Lakes® Butter, melted

1/4 cup honey mustard  

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon ground red pepper (cayenne)

2 cups fresh or frozen sugar snap peas

1 cup cherry tomatoes

2 tablespoons chopped fresh chives

 *Substitute 2 tablespoons honey plus 2 tablespoons Dijon-style mustard; mix in small bowl until blended.

How to make

  1. STEP 1

    Heat oven to 425°F. Line 15x10x1-inch baking pan with aluminum foil; grease foil.

  2. STEP 2

    Pat salmon dry with paper towels. Place salmon fillet in center of pan; tuck under thin end of fillet for even cooking. Arrange potatoes around salmon.

  3. STEP 3

    Combine butter, mustard, lemon juice, salt and red pepper in bowl. Brush half of butter mixture over salmon and potatoes. Bake 12 minutes.

  4. STEP 4

    Arrange sugar snap peas and tomatoes around salmon. Continue baking 8-13 minutes or until salmon flakes with fork and potatoes and sugar snap peas are tender.

  5. STEP 5

    Sprinkle with chives; drizzle with remaining butter mixture.

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