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>
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>
Main Dish
Baked Salmon with Olive and Almonds
Main Dish
Cuban-Inspired Mojo Pork Roast
Main Dish
Citrus and Chile-Roasted Chicken
Main Dish
Roasted Turkey Breast with Chorizo
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Plan Your Weekly Menu Today
Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
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>
