Hello, I am Kate. Today, we’re going to make one-pan roasted salmon, market vegetables, lemon & olive oil from spain recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
One-pan roasted salmon, market vegetables, lemon & olive oil from Spain Recipe
One-pan roasted salmon, market vegetables, lemon & olive oil from Spain is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. One-pan roasted salmon, market vegetables, lemon & olive oil from Spain is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook one-pan roasted salmon, market vegetables, lemon & olive oil from spain using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make One-pan roasted salmon, market vegetables, lemon & olive oil from Spain:
- Get 1/4 cup EVOO from Spain
- Get 1 zucchini, cut into chunks
- Get 1 Summer squash, cut into chunks
- Get 1/2 cup mixed cherry tomatoes
- Make ready 1 bulb fennel, thinly sliced
- Take 1 lemon, thinly sliced, seeds removed
- Make ready 1 cup green beans, cut into 1” pieces
- Take Small bunch of ramps or scallion bulbs, plus greens thinly sliced
- Prepare 2 cloves garlic, grated
- Make ready 2 wild salmon filets, 6oz each
- Prepare Salt, pepper and lemon zest
- Prepare 1 handful fresh herbs like basil, tarragon or Summer savory
- Get 1 tsp harissa powder or smoked paprika
Instructions to make One-pan roasted salmon, market vegetables, lemon & olive oil from Spain:
- Pre-heat oven to 350F.
- In a large roasting pan combine all the vegetables, season thoroughly with salt, pepper and harissa powder and toss with olive oil from Spain.
- Season the salmon with salt and pepper and top with a few slices of lemons, nestle on the vegetables and roast in the oven for 18 minutes.
- Serve with a drizzle of fruity Extra Virgin Olive Oil from Spain and fresh herbs, I like to use basil and tarragon, but any bright herbs will do!
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