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Recipe excerpted with permission from: Sheet Pan Cooking: 101 recipes for simple and nutritious meals straight from the oven.
Spring and simple are the words that come to mind with this meal. It’s all about simple flavors and even simpler techniques, and it celebrates the flavors of spring!
Ingredients:
8 new potatoes, cut into 1-cm/1/2-in pieces
11/2 teaspoons olive oil
1 teaspoon sea salt
8 asparagus spears, trimmed
10 cherry tomatoes
6 mushrooms, chopped into quarters
2 salmon fillets
40 g/3 tablespoons butter
2 lemon slices
freshly ground black pepper
SERVES 2
Lemon and Butter Baked Salmon with Spring Vegetables
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Lay the potatoes on a sheet pan. Drizzle over the olive oil and sprinkle over 1/2 teaspoon of the salt.
Step 3
Bake in the preheated oven for 10 minutes.
Step 4
Add the asparagus, tomatoes and mushrooms to the sheet pan and stir.
Step 5
Bake for a further 10 minutes.
Step 6
Add the salmon fillets with a large knob of butter and a slice of lemon on top of each, and sprinkle over the remaining salt and some black pepper.
Step 7
Bake for a further 10–12 minutes until the salmon is just cooked and serve.
Recipe excerpted with permission from: Sheet Pan Cooking: 101 recipes for simple and nutritious meals straight from the oven.
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