Sure, here is a recipe for Sheet Pan Baked Salmon with Lemon Sauce:
Sheet Pan Baked Salmon with Lemon Sauce is a flavorful and healthy meal all on one sheet pan! Tender salmon is baked with vibrant lemon sauce and roasted vegetables for a complete and satisfying dinner. Cleanup is a breeze thanks to the sheet pan, making this a perfect weeknight meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Salmon Fillets | 2 (4-6 oz each) |
| Extra Virgin Olive Oil | 2 tablespoons |
| Lemon (juiced and sliced) | 1 |
| Garlic (minced) | 2 cloves |
| Dijon Mustard | 1 tablespoon |
| Honey | 1 tablespoon |
| Assorted Vegetables (broccoli florets, asparagus, cherry tomatoes, etc.) | 1 pound |
| Salt | To taste |
| Freshly Ground Black Pepper | To taste |
| Optional Fresh Herbs (parsley, dill, or thyme) Chopped, for garnish |
Cooking Guide:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, and honey. Season with salt and pepper to taste.
- Place the salmon fillets skin-side down on the prepared baking sheet. Arrange the vegetables around the salmon.
- Pour the lemon sauce over the salmon and vegetables, making sure to coat everything evenly.
- Scatter lemon slices over the top.
- Bake for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender-crisp.
- Garnish with fresh herbs (optional) and serve immediately.
Tips:
- For thicker salmon fillets, increase the baking time by 5-7 minutes.
- Swap the vegetables for your favorites! Other options include Brussels sprouts, green beans, or sliced zucchini.
- If you don’t have fresh herbs, a sprinkle of dried herbs can be used instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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