Save time and money with this sheet pan salmon and seasonal veggies recipe
Eating seasonal veggies and utilizing proteins like frozen fish can be a great way to save money on your meals.
The recipe below from Sherri Holzer, food writer and founder of Simply Sherri, comes together easily to create a dinner for four people, with the help of a favorite workhorse cooking tool: the sheet pan.
While Holzer uses salmon, you can easily swap in any fish that fits your budget, from cod, to snapper, or even sea bass. Plus, you can serve it with pasta or a grain of your choice to make use of pantry staples you have on hand and keep the cost of dinner to a minimum.
Sheet Pan Salmon with Seasonal Veggies
Ingredients
Salmon fillet (cook whole or cut into 4 even pieces)
Lemon juice
Olive oil
Garlic cloves (minced)
Onion powder
Salt and pepper (Holzer uses sea salt and fresh cracked black pepper)
Dijon mustard
Asparagus (remove the woody ends)
Zucchini (sliced)
Cherry tomatoes (halved)
Directions
Preheat oven to 400 F. Place a rimmed baking sheet in the oven while it's heating up.
In a bowl, combine lemon juice, olive oil, garlic, onion powder, salt, pepper and dijon mustard to create a marinade.
Carefully remove the baking sheet from the oven. This step allows the food to cook faster!
Place the salmon fillets in the middle of your baking sheet. Spread the marinade evenly over the fillets.
Toss the zucchini, asparagus, and cherry tomatoes with olive oil, salt and pepper. Place the vegetables on either side of the salmon. Bake for 15 minutes.
Serve and enjoy!
