Easy One Pan Salmon With Roasted Spring Vegetables
A simple yet elegant one pan salmon dish that pairs perfectly cooked fish with spring's freshest vegetables. Ready in under 30 minutes, this recipe makes weeknight dinners feel special with minimal cleanup!
Ingredients
- 500 g salmon fillets
- 25 g butter
- 5 g fresh chopped dill
- 15 g parmesan cheese
- ½ teaspoon lemon pepper
- 1.5 teaspoon salt
- 150 g snap peas
- 3 cloves of garlic
- 300 g cherry tomatoes
- 160 g sour cream
- 1 medium-sized lemon
Instructions
- Preheat the oven to 392°F (200°C).
- Melt butter with juice from ½ lemon, minced garlic, and ½ teaspoon of salt in a small sauce pan.
- Place the salmon fillets skin-side down in the middle of the sheet pan. Brush them generously with the butter-garlic mixture, then sprinkle lemon pepper generously over the top.
- Arrange the asparagus spears, cherry tomatoes, and peas around the salmon, trying not to overcrowd the vegetables. Brush the remaining butter mixture over the vegetables, and sprinkle grated parmesan cheese over everything, mainly focusing on the salmon fillets.
- Transfer to the preheated oven and bake for 15-20 minutes (or 10-15 minutes if you prefer the salmon to be slightly undercooked and the asparagus al dente) until the vegetables are tender-crisp.
- Switch the oven to grill (broil) mode and cook for an additional 5 minutes to get a golden crust on the salmon and light char on the vegetables.
- While everything is cooking, prepare the sauce by combining sour cream, minced garlic, chopped fresh dill, one tablespoon of lemon juice, and salt in a small bowl.
- Serve the salmon and vegetables hot from the oven with a dollop of the creamy dill sauce.
Notes
- The sour cream sauce can be substituted with chimichurri sauce, which is loaded with spring flavors. Simply whisk together some olive oil, vinegar, minced garlic, salt, oregano, red pepper flakes, chopped parsley, and smoked paprika.
- Adjust the cooking time to the desired doneness of salmon. Cook from 10-15 minutes (for a moister, medium-rare salmon) to 20 minutes (for a cooked through fish). You can also use a kitchen thermometer to check the temperature of the salmon. Use the following as a guide: medium-rare: 125-130 °F; medium: 130 to 140 °F, well-done: 140 °F or higher.
- Add or replace the veggies with your favorites of the spring's earliest harvest, like baby potatoes, red onions, green beans, or Brussels sprouts.
