Roasted Salmon & Vegetables
Roasted Salmon & Vegetables
Salmon is one of America’s most popular fish. Its rich, slightly sweet flavor is delicious.
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10 min
Prep Time
30 min
Total Time
6
servings Ingredients
1 12 pounds (about 1 inch thick) salmon fillet, skin removed
3 cups frozen skin-on potato wedges
14 cup Land O Lakes® Butter, melted
2 tablespoons lemon juice
12 teaspoon salt
14 teaspoon ground red pepper (cayenne)
2 cups fresh or frozen sugar snap peas
1 cup cherry tomatoes
2 tablespoons chopped fresh chives
*Substitute 2 tablespoons honey plus 2 tablespoons Dijon-style mustard; mix in small bowl until blended.
How to make
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STEP 1
Heat oven to 425°F. Line 15x10x1-inch baking pan with aluminum foil; grease foil.
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STEP 2
Pat salmon dry with paper towels. Place salmon fillet in center of pan; tuck under thin end of fillet for even cooking. Arrange potatoes around salmon.
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STEP 3
Combine butter, mustard, lemon juice, salt and red pepper in bowl. Brush half of butter mixture over salmon and potatoes. Bake 12 minutes.
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STEP 4
Arrange sugar snap peas and tomatoes around salmon. Continue baking 8-13 minutes or until salmon flakes with fork and potatoes and sugar snap peas are tender.
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STEP 5
Sprinkle with chives; drizzle with remaining butter mixture.
380 Calories
18 Fat (g)
90 Cholesterol (mg)
350 Sodium (mg)
25 Carbohydrates (g)
3 Dietary Fiber
29 Protein (g)
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