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Easy One-Pan Salmon with Roasted Spring Vegetables Recipe

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4.4 from 8 reviews

Enjoy a vibrant and healthy meal with this Pan Salmon with Roasted Spring Vegetables recipe. Featuring tender salmon fillets roasted alongside fresh asparagus, snap peas, and cherry tomatoes, all enhanced by a garlic lemon butter glaze and finished with a creamy dill sauce, this dish celebrates the freshness of spring produce while providing a balanced, flavorful dinner ready in just 30 minutes.

Ingredients

Salmon and Seasoning

  • 500 g salmon fillets
  • 25 g butter
  • 5 g fresh chopped dill
  • 15 g parmesan cheese
  • 1/2 tsp lemon pepper
  • 1.5 tsp salt
  • 1 medium-sized lemon (juice divided)
  • 3 cloves of garlic (minced)

Vegetables

  • 150 g snap peas
  • 300 g cherry tomatoes
  • Asparagus spears (quantity not specified; estimated 200 g)
  • Additional 1/2 tsp salt for garlic butter mixture

Sauce

  • 160 g sour cream
  • 1 tablespoon lemon juice (from the lemon specified above)
  • Minced garlic (part of the 3 cloves, used in sauce preparation)
  • Fresh chopped dill (included above, additional for sauce)
  • Salt as needed

Instructions

  1. Preheat Oven: Preheat your oven to 392°F (200°C) to prepare for roasting the salmon and vegetables.
  2. Prepare Garlic Butter Mixture: In a small saucepan, melt the butter with juice from half a lemon, minced garlic, and half a teaspoon of salt to create a flavorful butter sauce.
  3. Arrange Salmon: Place the salmon fillets skin-side down in the center of a sheet pan. Generously brush the fillets with the garlic butter mixture and sprinkle lemon pepper over the top for seasoning.
  4. Add Vegetables: Arrange asparagus spears, cherry tomatoes, and snap peas around the salmon on the pan without overcrowding. Brush the remaining garlic butter mixture over the vegetables and sprinkle grated parmesan cheese over the entire pan, focusing mainly on the salmon.
  5. Bake: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or 10-15 minutes if you prefer your salmon slightly undercooked and the asparagus tender-crisp.
  6. Broil for Finish: Switch the oven to grill (broil) mode and cook for an additional 5 minutes to achieve a golden crust on the salmon and a light char on the vegetables.
  7. Prepare Sauce: While the salmon and veggies cook, mix sour cream, minced garlic, chopped fresh dill, one tablespoon of lemon juice, and salt in a small bowl to create a creamy dill sauce.
  8. Serve: Serve the roasted salmon and spring vegetables hot from the oven, topped with a generous dollop of the creamy dill sauce.

Notes

  • You can adjust the cooking time to your preferred salmon doneness; less time for a more tender, medium-rare salmon.
  • Asparagus quantity is estimated as it was not specified; about 200 g works well for balance with other vegetables.
  • If asparagus is not available, substitute with green beans or more snap peas.
  • Using fresh lemon juice in both the butter and sauce brightens the overall flavor.
  • Grilling (broiling) at the end adds a delightful texture and color contrast to the dish.

Find it online: https://marthatasty.com/easy-one-pan-salmon-with-roasted-spring-vegetables-recipe/