One-pan roasted salmon, market vegetables, lemon & olive oil from Spain
One-pan roasted salmon, market vegetables, lemon & olive oil from Spain

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, one-pan roasted salmon, market vegetables, lemon & olive oil from spain. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

One-pan roasted salmon, market vegetables, lemon & olive oil from Spain is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. One-pan roasted salmon, market vegetables, lemon & olive oil from Spain is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook one-pan roasted salmon, market vegetables, lemon & olive oil from spain using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make One-pan roasted salmon, market vegetables, lemon & olive oil from Spain:
  1. Make ready 1/4 cup EVOO from Spain
  2. Get 1 zucchini, cut into chunks
  3. Prepare 1 Summer squash, cut into chunks
  4. Get 1/2 cup mixed cherry tomatoes
  5. Prepare 1 bulb fennel, thinly sliced
  6. Take 1 lemon, thinly sliced, seeds removed
  7. Make ready 1 cup green beans, cut into 1” pieces
  8. Prepare Small bunch of ramps or scallion bulbs, plus greens thinly sliced
  9. Get 2 cloves garlic, grated
  10. Get 2 wild salmon filets, 6oz each
  11. Get Salt, pepper and lemon zest
  12. Get 1 handful fresh herbs like basil, tarragon or Summer savory
  13. Make ready 1 tsp harissa powder or smoked paprika
Steps to make One-pan roasted salmon, market vegetables, lemon & olive oil from Spain:
  1. Pre-heat oven to 350F.
  2. In a large roasting pan combine all the vegetables, season thoroughly with salt, pepper and harissa powder and toss with olive oil from Spain.
  3. Season the salmon with salt and pepper and top with a few slices of lemons, nestle on the vegetables and roast in the oven for 18 minutes.
  4. Serve with a drizzle of fruity Extra Virgin Olive Oil from Spain and fresh herbs, I like to use basil and tarragon, but any bright herbs will do!

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