Sheet Pan Lemon Pepper Salmon and Vegetables
Serves: 4 servings
 
Ingredients
POTATOES
  • 1.5 lbs baby potatoes cut into quarters
  • 1 Tbsp olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper
ASPARAGUS
  • 1.5 lbs asparagus roughly chopped with the tough ends removed
  • 1 Tbsp olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper
SALMON
  • 1 lb salmon cut in 4 filets and bones removed
  • 1 Tbsp olive oil
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 Tbsp minced garlic
  • ⅛ tsp thyme
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 8 seeded lemon slices
Instructions
  1. Preheat oven to 400ºF and line a large baking sheet with parchment paper.
  2. Combine the potatoes, olive oil, salt, and black pepper in a ziplock bag and shake to coat the potatoes. Evenly arrange the potatoes on the pan in a single layer. Bake for 15 minutes. Save the bag to use again.
  3. While the potatoes are baking, combine the asparagus, olive oil, salt, and pepper in the ziplock bag and shake to combine and set aside. In a small dish whisk together the salmon marinade, which contains olive oil, lemon juice, lemon zest, garlic, thyme, salt, and black pepper, and set aside. Cut the salmon into individual filets and remove the bones if the grocery store has not already done so.
  4. Once the potatoes have baked for 15 minutes, remove them from the oven, flip the potatoes, and combine with the asparagus. Arrange the salmon evenly at the center of the pan. Arrange lemon slices over the salmon, and then pour the marinade evenly over all four filets. Return the pan to the oven and bake for an additional 12 to 15 minutes, or until the salmon reaches an internal temperature of 145ºF. Serve immediately.
Recipe by Simple as That at https://simpleasthatblog.com/sheet-pan-lemon-pepper-salmon-and-vegetables/