Herbed Sheet Pan Salmon Dinner

This one-pan preparation gives you a delicious salmon and seasoned vegetable dinner with hardly any cleanup. Substitute any of the vegetables for others available and in season - Brussels sprouts, yellow onions, and cubed sweet potatoes are all excellent options. 

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

1 lemon, divided

2 Tbsp olive oil, divided

2 cloves of garlic, minced

¾ tsp salt, divided

½ tsp black pepper divided

½ lb green beans, ends trimmed

¾ lb fingerling potatoes (or other baby potatoes), cut in half lengthwise

1 Tbsp fresh dill, fine chopped

1 fennel bulb, core removed, sliced

4- 4oz salmon fillets

Instructions

1. Preheat oven to 375°F
2. Thinly slice half the lemon and juice the other half
3. Add 1 Tbsp olive oil, lemon juice, garlic, ½ tsp salt and ¼ tsp pepper to a medium bowl
4. Toss green beans in the bowl, then lay out on one side of a large sheet pan
5. Then toss potatoes in the same bowl with dill and remaining marinade
6. Add to the other side of the sheet pan, leaving some space in between
7. Place the fennel in between the potatoes and green beans on the sheet pan
8. Rub the remaining tablespoon of oil, ¼ tsp salt and pepper on the salmon and lay fish on top of the fennel
9. Place the lemon slices on top of the fish
10. Cook for 20-30 minutes until fish is cooked to medium and potatoes are golden brown
11. Serve while fish and vegetables are hot