One-Pan Roasted Salmon And Vegetables
1
- Prep Time10 min
- Total Time40 min
- Makes4 servings
(Photo: Carmen Cheung; Produced by: Stephanie Han Kim; Food styling: Eshun Mott; Prop styling: Madeleine Johari)
This hearty and healthy sheet pan dinner comes together in less than 40 minutes.
Ingredients
1 cauliflower, cut into small florets
1 zucchini, cut into 1/2-in.-thick half moons
1 red bell pepper, cut into 1-in. pieces
3 tbsp olive oil
2 tsp ground coriander
1 tsp salt, divided
4 salmon fillets, each about 113 g and 1 in. thick
2 tbsp apricot jam
2 tbsp white balsamic vinegar
lemon wedges, (optional)
Instructions
Position rack in centre of oven, then preheat to 400F. Line a large baking sheet with foil.
Toss cauliflower, zucchini and bell pepper with oil, coriander, cumin and 1/2 tsp salt on prepared sheet. Spread in a single layer. Roast until vegetables are tender-crisp, about 20 min. Flip vegetables and push to the edges of sheet.
Carefully arrange salmon, skin-side down, in centre of sheet. Sprinkle with remaining 1/2 tsp salt. Stir jam with vinegar in a small bowl. Brush over fish. Return to oven.
Roast until a knife tip inserted into thickest part of fish comes out warm, 10 to 12 min. Divide salmon and vegetables among 4 plates. Serve with a squeeze of lemon wedge.
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