Sheet Pan Cajun Salmon
with Sweet Potato, Asparagus & Spicy Sour Cream
with Boneless, Skinless Chicken Breasts
Active:
20m
Total:
35m
Flaky salmon fillets are coated with 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.
Details
Flaky salmon fillets are coated with 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.
Nutrition per serving
40g Protein / 6g Fiber / 430 Calories
600 Calories Or Less
Ingredients
2 each
Boneless, Skinless Chicken Breasts
8 oz
Sweet Potato
6 oz
Asparagus
1 each
Lemon
¼ cup
Sour Cream
1 tbsp
Hot Sauce
1 tbsp
Light Brown Sugar
½ tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
½ tbsp
Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
Note: Measurements are for 2 serving recipes.
Instructions
step 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.
step 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.
step 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 prepared 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 165°F for chicken.
step 4
Make the dressing & 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 chicken with the roasted sweet potato(es) and finished asparagus. Drizzle with the spicy sour cream. Serve the remaining lemon wedges on the side. Enjoy!
Instructions
step 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.
step 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.
step 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 prepared 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 165°F for chicken.
step 4
Make the dressing & 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 chicken with the roasted sweet potato(es) and finished asparagus. Drizzle with the spicy sour cream. Serve the remaining lemon wedges on the side. Enjoy!
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