Salmon And Veggie Sheet Pan Dinner Recipe By Tasty Recipes

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!

ONE-PAN TERIYAKI SALMON DINNER RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• On a baking sheet, combine broccoli, carrots, oil, salt, and pepper.
• Mix thoroughly to make sure all vegetables are coated, and then arrange them in the center of the tray in a flat layer.
• Lay the two salmon fillets on the vegetables.
• In a medium bowl, combine brown sugar, soy sauce, honey, and sesame seeds. Mix until there are no lumps.
• Spread the glaze evenly on top of the two salmon fillets.
• Bake for 12 minutes.
• Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the roasting juices.
• Glaze the salmon with any remaining juices. 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 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!

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.