SHEET PAN HERBY PARMESAN SALMON WITH 2 TATERS

Gluten-free|Seafood

Ingredients

The Potatoes:

2 pounds sweet potatoes, scrubbed clean and cut in into 2-3” chunks

1 pounds Yukon gold potatoes, scrubbed clean and cut in into 2-3” chunks

½ cup olive oil

2 teaspoons salt

1 teaspoon black pepper

The Salmon:

2-2 ½ pounds salmon filets

1 teaspoon salt

½ teaspoon black pepper

¼ cup Hellmann’s Light Mayonnaise

3 tablespoons fresh rosemary leaves, chopped

¼ cup whole sage leaves

½ cup grated parmesan cheese

½ – ¾ cup olive oil

Instructions

Preheat oven to 400°F and line a large rimmed baking sheet with foil.

Place them on the prepared baking sheet drizzle the olive oil over the tops. Season with the salt and pepper and toss with your hands so that they are all evenly coated. Bake for 20 minutes until they begin to get tender when pierced with a fork. Remove the pan from the oven and toss again.

While the potatoes cook, cut the salmon into portion-size pieces and season them with the salt and pepper.

Spread the mayo over the tops of each filet in a thick coating. Sprinkle the chopped rosemary over the top of the mayo and then lightly press 3 or 4 sage leaves on top of the rosemary using the mayo like a glue to hold the leaves in place.

When the potatoes come out of the oven place the on the baking sheet, pushing the potatoes aside as needed the filets lay flat.

Drizzle about half of the olive oil over the tops of each filet and then sprinkle the parmesan all over the filets and the potatoes. Drizzle the rest of the olive oil all over the filets and potatoes.

Place the pan back in the oven and cook for 18-20 minutes more until the fish is just cooked through and lightly browned on top. A fork should slide easily in and out of the center of each filet (the fish should be very moist and almost translucent in the center). Total cook-time will depend on the thickness of your filets. The potatoes should also now be lightly browned, crispy on the outside, and very tender when pierced with a fork.

Serve the fish up with the potatoes and your favorite veg or salad. DEVOUR!