Steps to Make Super Quick Homemade One-pan roasted salmon, market vegetables, lemon & olive oil from Spain

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, one-pan roasted salmon, market vegetables, lemon & olive oil from spain. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

One-pan roasted salmon, market vegetables, lemon & olive oil from Spain is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. One-pan roasted salmon, market vegetables, lemon & olive oil from Spain is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have 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. Get 1/4 cup EVOO from Spain
2. Make ready 1 zucchini, cut into chunks
3. Take 1 Summer squash, cut into chunks
4. Take 1/2 cup mixed cherry tomatoes
5. Prepare 1 bulb fennel, thinly sliced
6. Make ready 1 lemon, thinly sliced, seeds removed
7. Get 1 cup green beans, cut into 1” pieces
8. Make ready Small bunch of ramps or scallion bulbs, plus greens thinly sliced
9. Prepare 2 cloves garlic, grated
10. Prepare 2 wild salmon filets, 6oz each
11. Make ready Salt, pepper and lemon zest
12. Take 1 handful fresh herbs like basil, tarragon or Summer savory
13. Prepare 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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