YOUR SOLIN GENERATED RECIPE
Sheet Pan Salmon and Roasted Vegetables
Flaky salmon roasted on a single sheet with crisp fingerling potatoes and vibrant bell peppers, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Salmon fillet
0.75 cup Fingerling potatoes
1 cup Bell peppers
0 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Dried oregano
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Slice the fingerling potatoes in half lengthwise and cut the bell peppers into one-inch thick strips.
Place the potatoes and peppers on the prepared sheet pan and drizzle with half of the olive oil, sea salt, black pepper, and dried oregano.
Toss the vegetables well to coat and spread them out in a single layer, ensuring they aren't overcrowded so they roast rather than steam.
Roast the vegetables in the oven for 15 minutes until the potatoes start to turn golden and tender.
Remove the pan from the oven, move the vegetables to the outer edges, and place the salmon fillet in the center.
Drizzle the salmon with the remaining olive oil and season with the garlic powder and a pinch more salt and pepper.
Return the pan to the oven and roast for an additional 10 to 12 minutes until the salmon is opaque and flakes easily with a fork.
Remove from the oven and immediately squeeze the fresh lemon juice over the salmon and roasted vegetables before serving warm serving.