Roasted Salmon Sheet Pan Dinner with Olive Salsa
Total Time
50m
Prep Time:15m
Yields:4 Servings
Ingredients
2 cups
<p><span>chopped seeded plum tomatoes</span></p>
½ cup
2 tbsp.
½ cup
<p><span>finely chopped white onion</span></p>
¼ cup
GOYA® Lemon Juice, divided
½ tsp.
<p>salt</p>
1 lb.
<p><span>or 500g multi-coloured baby new potatoes, halved</span></p>
1½ lbs.
<p><span>or 750g centre-cut salmon fillets</span></p>
1
<p><span>Meyer lemon, sliced into rounds</span></p>
1 lb.
<p><span>asparagus spears, trimmed</span></p>
1
<p><span>lemon, cut into wedges</span></p>
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Directions
Step 1
<p>Preheat oven to 400ºF (200ºC). For the olive salsa toss together tomatoes, olives, capers, onion, 2 tbsp. lemon juice and salt. Refrigerate for at least 45 minutes or up to 1 day.</p>
Step 2
<p>Meanwhile, whisk together extra virgin olive oil, remaining lemon juice and Adobo; toss 2 tbsp. with potatoes. Scatter potatoes, cut side down, on large foil-lined baking sheet.</p>
Step 3
<p>Roast for about 15 minutes or until lightly browned. Toss potatoes and push to one side of pan. Place salmon, skin side down, in center of pan; top with lemon rounds and brush with 2 tbsp. extra virgin olive oil mixture. Toss asparagus with remaining oil mixture and arrange in even layer next to salmon on remaining side of pan.</p>
Step 4
<p>Bake for about 20 minutes or until salmon flakes easily around edges. Serve with olive salsa and lemon wedges.</p> <p><strong>Note:</strong> For tender-crisp asparagus, or if spears are very thin, add to the pan during the last 10 minutes of baking time</p>
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Roasted Salmon Sheet Pan Dinner with Olive Salsa
Prep Time: 15m
Total time: 50m
Yields: 4 Servings
Ingredients
2 cups
<p><span>chopped seeded plum tomatoes</span></p>
½ cup
2 tbsp.
½ cup
<p><span>finely chopped white onion</span></p>
¼ cup
GOYA® Lemon Juice, divided
½ tsp.
<p>salt</p>
1 lb.
<p><span>or 500g multi-coloured baby new potatoes, halved</span></p>
1½ lbs.
<p><span>or 750g centre-cut salmon fillets</span></p>
1
<p><span>Meyer lemon, sliced into rounds</span></p>
1 lb.
<p><span>asparagus spears, trimmed</span></p>
1
<p><span>lemon, cut into wedges</span></p>
Directions
Step 1
<p>Preheat oven to 400ºF (200ºC). For the olive salsa toss together tomatoes, olives, capers, onion, 2 tbsp. lemon juice and salt. Refrigerate for at least 45 minutes or up to 1 day.</p>
Step 2
<p>Meanwhile, whisk together extra virgin olive oil, remaining lemon juice and Adobo; toss 2 tbsp. with potatoes. Scatter potatoes, cut side down, on large foil-lined baking sheet.</p>
Step 3
<p>Roast for about 15 minutes or until lightly browned. Toss potatoes and push to one side of pan. Place salmon, skin side down, in center of pan; top with lemon rounds and brush with 2 tbsp. extra virgin olive oil mixture. Toss asparagus with remaining oil mixture and arrange in even layer next to salmon on remaining side of pan.</p>
Step 4
<p>Bake for about 20 minutes or until salmon flakes easily around edges. Serve with olive salsa and lemon wedges.</p> <p><strong>Note:</strong> For tender-crisp asparagus, or if spears are very thin, add to the pan during the last 10 minutes of baking time</p>
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