---
title: Blackened Sheet Pan Salmon
subtitle: with spring onions, potatoes, carrots & buttermilk-herb drizzle
author: Chef Torie Cox
servings: 2
prep time: 20 minutes
cook time: 35 minutes
time: 35 minutes
allergens: [fish, dairy, egg]
source: /recipe-images/Scan_20260527_173752.jpg
image: /recipe-images/blackened-sheet-pan-salmon.jpg

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== Cook Veggies ==

Preheat oven to 425°F.

Dice @potatoes{2%cups} into 1/2" pieces.

Trim root and slice bulb of @spring onion{1}, then chop green tops into 1" pieces.

Zest HALF of @lemon{1} [- whole lemon for meal kits serving 4 -], cut remainder into wedges for garnish.

On a #sheet pan{}, toss @potatoes{}, @carrot coins{6%oz}, @spring onion{} bulb & tops with HALF of @thyme sprigs{1%tsp}, @oil{2%tbsp} [- 3 tbsp -], @salt{} & @pepper{}, then spread veggies out in an even layer [- use a second sheet pan if necessary -] and roast for ~{15%minutes}.

== Make Sauce ==

Pick leaves from remaining @thyme{} and chop.

Chop @chives{} & @dill{}.

In a #bowl{}, whisk together @Buttermilk Sauce Starter{2%tbsp}(buttermilk), @mayonnaise{2%tbsp}, @grainy dijon mustard{1/4%tsp}, @Creole seasoning{1/2%tsp}, chopped herbs and lemon zest.

== Cook Salmon ==

Pat @salmon fillets{2} dry, then season with @Creole seasoning{1%tsp}.

After veggies have been roasting for ~{15%minutes}, toss, then place @salmon{} skin-side down next to the veggies.

Cut @butter{1%tbsp} [- 2 tbsp -] into small cubes, dot salmon with butter, then bake ~{8-12%minutes}, until salmon is done and veggies are tender.

== Garnish & Gather ==

Divide veggies among plates and top with salmon. Serve with buttermilk sauce for drizzling and garnish with lemon wedges.