Lemon Pepper Sheet Pan Salmon

Lemon pepper sheet pan salmon with green beans, asparagus and lemon dill yogurt. You can prep this dish ahead and keep it in the fridge for up to 3 days before baking it.

INGREDIENTS

  • 16 oz salmon cut into four portions
  • 12 oz green beans ends trimmed
  • 1 bunch asparagus ends trimmed
  • 1 lemon sliced into rounds
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons of

INSTRUCTIONS

  1. Heat oven to 425°F.
  2. Toss green beans and asparagus with olive oil and 1 tablespoon of lemon herb seasoning.
  3. arrange on a large sheet pan with lemon slices. You may need a second sheet pan.
  4. add the salmon fillet portions, and sprinkle with the remaining ½ tablespoon of lemon herb seasoning. arrange a couple of lemon slices on top of salmon.
  5. Bake for 12-15 minutes, until salmon is cooked through.
  6. Stir together the lemon dill yogurt ingredients and spoon over salmon and veggies.
  7. To prep ahead:Chop the veggies and store in an airtight container with the lemon slices. You can toss them in the olive oil and herb seasoning up to 3 days ahead.
  8. Salmon may also be stored in the fridge with the herb seasoning sprinkled on top for up to 3 days (check the best before date on your salmon before doing this though!).
  9. Stir together the yogurt ingredients and store in the fridge for up to a week.
  10. When you’re ready to cook, spread everything out on the sheet pan and cook for 12-15 minutes at 425°F.

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