From Haley’s kitchen
Balsamic Salmon & Veggie Sheet Pan
Arrange your veggies with a little space between each piece so they roast properly instead of steaming, and keep the salmon in the center where it cooks gently while everything else gets tender and lightly caramelized. The butter melted right over the fish keeps it moist and rich while the balsamic does the work of flavoring everything at once.
Balsamic Salmon & Veggie Sheet Pan
Gather
Ingredients
- 1-2 pounds fresh salmon If you can : buy fresh from the butcher case at your store.
- homemade balsamic dressing from the autumn salad recipe
- veggies of choice (carrots, baby tricolor potatoes, broccoli, zucchini,) Just add whatever you prefer.
- 2 Tablespoons butter
- salt & pepper to taste
Let’s cook
Steps
- Preheat your oven to 425 degrees.
- Line a rimmed cookie sheet with foil.
- Place your salmon filet in the center of the pan. Salt to taste.
- Chop your veggies to liking, or leave whole. Arrange on pan leaving space between each one.
- Drizzle 1/2 cup of homemade balsamic dressing over fish & veggies. Melt the butter and pour on fish.
- Bake 20-25 until fish is no longer raw and veggies are tender.
- Eat immediately or store in food prep containers for up to 3 days.
The Club
Did you make this?
Jake