One Pan Salmon And Veggies Recipe By Tasty Food

ONE-PAN SALMON AND RAINBOW VEGGIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a small bowl, mix together the honey, soy sauce, ginger, salt, and pepper until combined. Set aside.
• On a parchment-lined baking sheet, arrange the yellow squash, red onion, bell pepper, asparagus, and salmon fillets in rows in an even layer.
• Drizzle oil on the yellow squash, red onion, bell pepper, and asparagus, and season with salt and pepper.
• Pour the honey ginger sauce over the salmon fillets.
• Bake for 15 minutes, until the salmon is cooked and the veggies have softened slightly.
• Plate salmon with veggies on the side and serve.
• Enjoy!

ONE-PAN LEMON HERB SALMON & VEGGIES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Combine garlic, herbs, olive oil, lemon juice, salt, and pepper. Mix well.
• Line one baking sheet with parchment paper, lay salmon filets on one side of pan and cover with ⅓ of herb mixture. Flip salmon filets and cover with remaining ⅔ of mixture.
• Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of the pan, then drizzle with olive oil, salt, and pepper to taste.
• Bake for 30 minutes or until tomatoes are bursting and salmon flakes easily.
• Enjoy!

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!

HONEY LEMON GLAZED SALMON & VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Cover a sheet pan with aluminum foil and spray with nonstick cooking spray.
• Spread out your potatoes on the pan and drizzle with 1 Tbsp. olive oil and 1 Tbsp. lemon juice. Season with salt and pepper and sprinkle ½ Tbsp. thyme, and 1 clove minced garlic over the potatoes.
• Bake for 15 minutes, flip, then bake for another 10 minutes.
• In the meantime, create your salmon glaze. Combine 2 Tbsp. lemon juice, 2 Tbsp. honey, 2 tsp ginger, 2 cloves minced garlic, and 1 Tbsp. thyme. Set aside.
• Take the potatoes out of the oven and push them to the top or side of your pan. (Don't cramp them - Make sure to still space them out a bit.)
• Place your salmon fillets on the pan. Season both sides with salt and pepper and brush on the glaze onto both sides, then top with lemon slices and sprigs of thyme.
• Place your asparagus on the pan and top with 1 Tbsp. olive oil, 1 Tbsp. lemon juice, salt and pepper, 1 clove minced garlic, and ½ Tbsp. of thyme.
• Bake for 8-10 minutes. (The salmon should flake easily with a fork when it's ready.)
• Enjoy!

ROSEMARY SALMON AND VEGGIES

Steps:

• Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

ONE-PAN GREEK SALMON AND VEGGIES

Steps:

• Heat oven to 400ºF.
• Toss potatoes with 1/4 tsp. pepper and 2 Tbsp. dressing in microwaveable bowl. Microwave on HIGH 6 min. (Potatoes will not be done.) Add 2 Tbsp. parsley and half the lemon zest; mix lightly.
• Cover rimmed baking sheet with foil; spray with cooking spray. Place potatoes, cut sides down, on half of the prepared baking sheet. Bake 15 min. Remove from oven.
• Place fish fillets on other side of baking sheet. Drizzle 1 Tbsp. of the remaining dressing over each fillet. Bake 15 to 17 min. or until potatoes are tender and fish flakes easily with fork. Remove from oven. Drizzle 1 Tbsp. of the remaining dressing evenly over potatoes; sprinkle with 2 Tbsp. cheese.
• Place beans in same bowl used to microwave the potatoes; sprinkle with remaining pepper. Add remaining dressing and 2 Tbsp. each of the remaining parsley and cheese. Microwave 5 to 6 min. or until beans are tender. Meanwhile, mix mayo and lemon juice with remaining parsley, lemon zest and cheese until blended.
• Serve fish with the potatoes, beans and mayo mixture.

SHEET-PAN SOY-GINGER SALMON WITH VEGGIES

Steps:

• In a large bowl, whisk 1/4 cup green onions, soy sauce, brown sugar, honey, 1 tablespoon sesame seeds, vinegar, garlic, sesame oil, pepper flakes and ginger until blended. Pour 1/2 cup marinade into a shallow dish. Add salmon; turn to coat. Refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade., Preheat oven to 400°. Drain salmon, discarding marinade in dish. Place salmon on a greased rimmed baking sheet. Toss broccoli and zucchini with oil, salt and pepper; arrange in a single layer around salmon. Bake until salmon just begins to flake easily with a fork and vegetables are crisp-tender, 20-25 minutes., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 10-12 minutes. Serve sauce with salmon, vegetables and rice, if desired. Top with remaining 1/4 cup green onions and 1 tablespoon sesame seeds.