Lemon Salmon Sheet Pan
I really lean into sheet pans during the summer because they are quick, light, and can be served with so many different things. They are also easy to make accommodating for groups with dietary restrictions.
RECIPE CARD
TIME TO COOK: about 40 minutes
INGREDIENTS
1 lb baby red potatoes – halved
2 bunches broccolini – cut
1 green zucchini – diced
One pint cherry tomatoes
2 salmon filet
½ cup shredded parmesan cheese
SEASONING
Salt
Pepper
One lemon – juiced
1 tbsp basil
¼ tbsp garlic
Olive oil
INSTRUCTIONS
Cover a large baking sheet with parchment paper. Preheat oven to 425F.
Place the halved baby potatoes on the baking sheet. Drizzle in olive oil, salt and pepper. Put in oven for 15 minute.
While potatoes are cooking, combine broccolini, zucchini, and cherry tomatoes in a bowl. Drizzle in olive oil.
After the potatoes have been in the oven for 15 minutes, remove. Place the salmon on the baking sheet. Surround salmon and potatoes with the vegetable mixture.
Sprinkle basil and garlic over the pan. Juice one lemon and salt & pepper the sheet pan.
Place in the oven for about 20 minutes or until the salmon is thoroughly cooked and the vegetables are the desired temperature.
Evenly sprinkle parmesan cheese on the pan. Serve!
