This one-pan preparation gives you a delicious salmon and seasoned vegetable dinner with hardly any cleanup. Substitute any of the vegetables for others available and in season - Brussels sprouts, yellow onions, and cubed sweet potatoes are all excellent options.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
1 lemon, divided
2 Tbsp olive oil, divided
2 cloves of garlic, minced
¾ tsp salt, divided
½ tsp black pepper divided
½ lb green beans, ends trimmed
¾ lb fingerling potatoes (or other baby potatoes), cut in half lengthwise
1 Tbsp fresh dill, fine chopped
1 fennel bulb, core removed, sliced
4- 4oz salmon fillets
Instructions
Preheat oven to 375°F
Thinly slice half the lemon and juice the other half
Add 1 Tbsp olive oil, lemon juice, garlic, ½ tsp salt and ¼ tsp pepper to a medium bowl
Toss green beans in the bowl, then lay out on one side of a large sheet pan
Then toss potatoes in the same bowl with dill and remaining marinade
Add to the other side of the sheet pan, leaving some space in between
Place the fennel in between the potatoes and green beans on the sheet pan
Rub the remaining tablespoon of oil, ¼ tsp salt and pepper on the salmon and lay fish on top of the fennel
Place the lemon slices on top of the fish
Cook for 20-30 minutes until fish is cooked to medium and potatoes are golden brown
Serve while fish and vegetables are hot
