Gluten-Free Sheet Pan Salmon and Vegetables

Preheat oven to 425°F.

Line a cookie sheet with aluminum foil and set aside.

Clean and cut the potatoes into bite-sized pieces, place them in a large mixing bowl.

Pour the olive oil over the potatoes and mix well.

Sprinkle the Italian seasoning, salt, and lemon pepper over the potatoes and mix well.

Add the onions and continue to mix.

Pour the mixture into the prepared cookie sheet and spread evenly.

Bake in the preheated oven for 20 minutes or until potatoes are tender.

While the potatoes are cooking, make the glaze and seasoning for the salmon.

In a small mixing bowl, combine the honey, gluten free soy sauce, dijon mustard, lemon pepper, and garlic powder. Mix well until combined.

Unpack the salmon and dry with a paper towel.

Remove the potatoes and carefully push them aside.

Place the salmon in the middle of the pan and the asparagus on top of the potatoes.

Coat the salmon with melted butter.

Pour the soy sauce mixture all over the salmon; it can be poured over the asparagus and potatoes, too, if preferred.

Bake for 20 minutes or until the internal temperature of the salmon reaches at least 145°F.

Carefully remove and serve.