Sheet Pan Roasted Salmon Veggies Recipes

ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
• Bake for 30 minutes.
• Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
• Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
• Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
• Bake for 10-12 minutes. (The salmon should flake easily with a fork when it's ready.)
• Enjoy!

SALMON AND VEGGIE SHEET-PAN DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200°C) and grease a baking sheet with nonstick spray.
• In a large bowl, toss the potatoes and Brussels sprouts with 2½ tablespoons of olive oil and 3½ tablespoons of Club House La Grille Maple Bacon Seasoning until evenly coated.
• Transfer the potatoes and Brussels sprouts to the prepared baking sheet and roast for 25 minutes.
• Remove the baking sheet from the oven and push the potatoes and Brussels sprouts to the sides of the pan. Place the salmon fillets in the center of the pan, brush on both sides with the remaining 1½ tablespoons olive oil, and season with the remaining 1½ tablespoons Club House La Grille Maple Bacon Seasoning.
• Return the pan to the oven and roast for 10-12 minutes more, or until the salmon flakes easily with a fork and the vegetables are tender.
• Enjoy!

SHEET PAN SALMON AND VEGETABLES

Steps:

• 1. Preheat the oven to 400 degrees Fahrenheit. 2. Chop all of the vegetables and spread them over a large rimmed baking sheet in a single layer. Drizzle the vegetables with 2 tablespoons of avocado oil (or more if it seems like they need it) and sprinkle with 3/4 teaspoon of sea salt. Note: You want the vegetables to have a nice coat of oil to protect them from burning during the baking process, but there shouldn't be so much oil that they are soggy. 3. Roast the vegetables on the center rack of the preheated oven for 15 minutes. 4. While the vegetables are roasting, coat the salmon filets with avocado oil, then sprinkle with sea salt, garlic powder, and paprika. 5. Remove the vegetables from the oven and give them a thorough stir (I use a metal spatula for this). 6. Make room on the sheet pan for the salmon (simply scoot the vegetables away from the center). Place salmon filets on the baking sheet then bake for another 10 to 15 minutes, or until the salmon is cooked through. For crispy salmon skin, place the oven on the high broil setting for 3 to 5 minutes at the end. Salmon is considered fully cooked when it reaches an internal temperature of 145 degrees Fahrenheit. You can also tell salmon is cooked through when the center is completely opaque and light pink. Do note that the exact cooking time will vary depending on the thickness of the fish, so for the best result, use a meat thermometer to test the internal temperature. 7. Serve salmon and vegetables with fresh lemon slices and enjoy!