Cook This | Sheet Pan Salmon with Rainbow Veggies
I was browsing Amazon Fresh this week while placing a grocery order, and I found a whole section with recipes. You can search for recipes based on different criteria (healthy, kid-friendly, paleo, etc) and add ingredients directly to your cart from the recipe. I love a good sheet pan meal because it means the mess is contained to just one pan – and I love anything I can toss in the oven. This one originally appeared on SideChef.
This recipe required a little prep, but it wasn’t too bad. The herb butter was definitely what made this meal, but it’s also SO pretty to look at! Perfect if you’re trying to incorporate more veggies. The original called for green beans but I’m not a huge fan so I swapped them for asparagus.
Sheet Pan Salmon with Rainbow Veggies
30 min
9 main ingredients • Serves 4
INGREDIENTS
4 skinless salmon fillets
1 bunch asparagus spears
1 cup yellow squash
1 red onion
1 cup grape tomato
2 cloves garlic
1 Tbsp fresh dill
2 Tbsp butter
½ Tbsp honey
1 lemon
1 tsp salt
¼ tsp ground black pepper
DIRECTIONS
- Preheat the oven to 400 degrees F (200 degrees C).
- Season Skinless Salmon Fillets with Salt and Ground Black Pepper. Set aside.
- Cut Yellow Squash into about 1/4-inch thick, and slice Red Onion into about 1/4-inch thick.
- In a small mixing bowl, combine Butter, 1 1/2 Tbsp of Lemon, Honey, Garlic, 1/2 Tbsp of Lemon Zest, and Fresh Dill together.
- On the baking tray, lay grape tomato, salmon, yellow squash, asparagus, and red onion.
- Brush the lemon-dill mixture on salmon and vegetables. Sprinkle Salt and Ground Black Pepper on top of the vegetables. Bake for 10-15 minutes, depending on the thickness of the salmon.
- Optionally garnish with dill. Serve warm.
Enjoy!
xoxo
