Sheet Pan Cajun Salmon with Asparagus, Sweet Potato & Spiced Sour Cream

Sheet Pan Cajun Salmon

with Asparagus, Sweet Potato & Spiced Sour Cream

35 MIN
+$0.99/serving 2 Servings
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Available Options

  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    Wellness
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    Wellness
    • with Chicken Breasts

    From the Test Kitchen

    Here, you'll coat flaky salmon fillets with our zesty Cajun spice blend—featuring smoked paprika, cayenne pepper, and more—and a bit of sweet brown sugar before roasting in the oven and topping with spicy sour cream.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less Wheat Free
    • Nutrition
      PER SERVING
    • Calories
      450 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Cajun Salmon with Asparagus, Sweet Potato & Spiced Sour Cream
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 8 oz Sweet Potato
    • 6 oz Asparagus
    • 1 Lemon
    • ¼ cup Sour Cream
    • 1 Tbsp Hot Sauce
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
    • ½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

    Sheet Pan Cajun Salmon

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the sweet potato(es). Snap off and discard the tough, woody stem ends of the asparagus. Quarter and deseed the lemon(s). In a bowl, combine the Cajun spice blend and sugar.

    2 Roast the sweet potato

    Line two sheet pans with foil. Place the diced sweet potato(es) on one sheet pan. Drizzle with olive oil and season with salt, pepper, and half the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 20 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the sweet potato
    Roast the chicken & asparagus
    3 Roast the chicken & asparagus

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the remaining sheet pan. Top the chicken with enough of the Cajun-sugar mixture to coat (you may have extra) and a drizzle of olive oil. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully place the asparagus on the other side of the sheet pan. Season with salt and pepper; drizzle with olive oil. Return to the oven and roast 8 to 12 minutes, or until the asparagus is tender when pierced with a fork and the chicken is browned and cooked through. Remove from the oven. Evenly top the roasted asparagus with the juice of 2 lemon wedges (or 4 wedges for 4 servings). Carefully stir to coat.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish. 

    4 Make the spicy sour cream & serve your dish

    Meanwhile, in a bowl, combine the sour cream, remaining weeknight hero spice blend, 2 teaspoons of water (or 4 teaspoons for 4 servings), and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Serve the roasted fish with the roasted sweet potato(es) and finished asparagus. Drizzle with the spicy sour cream. Serve the remaining lemon wedges on the side. Enjoy!

    Make the spicy sour cream & serve your dish
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