Step-by-Step Guide to Make Quick One-pan roasted salmon, market vegetables, lemon & olive oil from Spain

One-pan roasted salmon, market vegetables, lemon & olive oil from Spain.

Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to make a special dish, one-pan roasted salmon, market vegetables, lemon & olive oil from spain. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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

To get started with this particular 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. {Make ready of EVOO from Spain.
2. {Take of zucchini, cut into chunks.
3. {Take of Summer squash, cut into chunks.
4. {Get of mixed cherry tomatoes.
5. {Make ready of bulb fennel, thinly sliced.
6. {Get of lemon, thinly sliced, seeds removed.
7. {Make ready of green beans, cut into 1” pieces.
8. {Take of Small bunch of ramps or scallion bulbs, plus greens thinly sliced.
9. {Prepare of garlic, grated.
10. {Get of wild salmon filets, 6oz each.
11. {Take of Salt, pepper and lemon zest.
12. {Make ready of fresh herbs like basil, tarragon or Summer savory.
13. {Make ready of harissa powder or smoked paprika.

Instructions 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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