Sheet Pan Salmon with Vegetables
Salmon on a Vegetable Plate may be a great healthy meal for a busy evening and to travel with. filled with flavor, compatible with Whole30 and Keto, this one-pot meal allows you to spend longer eating and fewer time washing dishes!
INGREDIENTS
3 tbsp. Extra virgin vegetable oil , for
1 pound small yellow potatoes, wash and dig pieces
1 lb. salmon, with skin
kosher salt and pepper
2 tbsp. Dill chopped, split
fresh juice from half a lemon
2 carrots, peeled and dig quarters
1 zucchini, dig pieces
INSTRUCTIONS
1.Soak the potatoes during a large bowl of water for 10 to fifteen minutes, then pat dry.
2.Preheat oven to 425 ° F.
3.Sprinkle with 1 tbsp. 1 tablespoon vegetable oil on top of potatoes, stir, then spread evenly on an outsized baking sheet and bake at 425 ° F for quarter-hour .
4.Meanwhile, season the salmon evenly with 1 tbsp. Tablespoons of dill, kosher salt and pepper on each side . Squeeze the juice evenly over each bit of salmon.
5.Remove the potatoes from the oven. Place the salmon, carrots and zucchini on the skillet. Season with S&P and remaining 1 tablespoon of fennel. Sprinkle 2 tbsp. Leftover vegetables and salmon; Gently stir the vegetables to coat them.
6.Reduce oven heat to 400 ° F and bake, 12 to fifteen minutes, until salmon is fully cooked and vegetables are tender. Use it immediately.
