Sheet Pan Salmon and Veggies
- 3-4 Wild Salmon Dinner Fillets, 4 to 6 oz each
- 1.5-2 lbs vegetables, cut into 3" pieces. We suggest broccolini and sliced onion.
- Olive Oil
- Salt and Pepper
- Lemons, sliced (optional)
Preheat oven to 450°F. Place vegetables and sliced lemons on rimmed baking sheet, sprinkle generously with salt and pepper. Drizzle olive oil, about 2 T, over vegetables and toss to coat. Roast the vegetables for 12-15 minutes, turning after 7 minutes. Remove from oven and move all of the vegetables to the outsides of the pan. Place salmon, skin side down, on the baking sheet. Brush with olive oil and season with salt and pepper, or your favorite seasoning. Turn the oven down to 400°F. Roast the salmon and veggies 8-10 minutes, watching closely! When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork, and will read 125-130°F on an instant-read thermometer. It is important to note that once removed from the heat, your salmon will continue to cook for several more minutes.