One Pan Lemon Herb Salmon Veggies Recipe By Tasty

Steps:

• Preheat oven to 425°F (220°C).
• In a small bowl, mix together the honey, soy sauce, ginger, salt, and pepper until combined. Set aside.
• On a parchment-lined baking sheet, arrange the yellow squash, red onion, bell pepper, asparagus, and salmon fillets in rows in an even layer.
• Drizzle oil on the yellow squash, red onion, bell pepper, and asparagus, and season with salt and pepper.
• Pour the honey ginger sauce over the salmon fillets.
• Bake for 15 minutes, until the salmon is cooked and the veggies have softened slightly.
• Plate salmon with veggies on the side and serve.
• Enjoy!

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
• Bake for 30 minutes.
• Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
• Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
• Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
• Bake for 10-12 minutes. (The salmon should flake easily with a fork when it's ready.)
• Enjoy!

Steps:

• Preheat oven to 400°F (200°C).
• Combine garlic, herbs, olive oil, lemon juice, salt, and pepper. Mix well.
• Line one baking sheet with parchment paper, lay salmon filets on one side of pan and cover with ⅓ of herb mixture. Flip salmon filets and cover with remaining ⅔ of mixture.
• Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of the pan, then drizzle with olive oil, salt, and pepper to taste.
• Bake for 30 minutes or until tomatoes are bursting and salmon flakes easily.
• Enjoy!