SERVES: 4 | TOTAL TIME: 30 MIN
INGREDIENTS
- 2 lb wild-caught salmon (or 4 filets)
- 2 lb vegetables of choice (broccoli, Brussel sprouts, cauliflower, green beans, asparagus, bell peppers, carrots, parsnips, squash, onion, eggplant)
- 1 lb baby fingerling potatoes
- 2 cloves garlic, minced
- 3 Tbsp olive oil
- salt and pepper to taste
- Optional for garnish: grated parmesan, fresh parsley, or green onion finely chopped
For the garlic-herb sauce
- 1/4 cup butter, melted
- Juice from 1 large lemon (~1/4 cup juice)
- 1 Tbsp honey
- 4 cloves garlic, minced
- 4 tsp Italian herb blend (DIY with 1 tsp of a combination of: oregano, thyme, parsley, basil and/or dill)
- salt and pepper to taste
PREPARATION
- Preheat oven to 400°F
- Make sauce: Melt butter and then stir in honey, lemon juice, garlic, herbs and a healthy pinch of salt & pepper
- Roast potatoes first: Toss potatoes with 2 Tbsp olive oil, 2 cloves of minced garlic, a large pinch of salt & pepper. Arrange potatoes on a large sheet pan and bake in preheated oven for 10-15 minutes, or mostly soft/cooked through.
- Add salmon & vegetables: Carefully, remove sheet pan from oven and arrange salmon fillets and vegetables on the sheet pan. Don’t over-crowd. All ingredients should be in a single layer. If it doesn’t all fit, use a second sweet pan (you’ll be happy to have the leftovers :). Pour garlic-butter herb sauce over fish and vegetables. Bake for 10 minutes until vegetables are tender fork-tender and salmon is cooked medium-rare.
- Serve immediately with extra lemon and optional herbs for garnish: fresh parsley, chives or green onion.
