Mediterranean Lemon Butter Salmon & Veggies Sheet Pan Dinner I #summerrecipes
if you’re tired of boring week night dinners then you’re going to love today’s tomato girl summer episode because we’re taking all this gorgeous summer produce and making an easy lemon butter oven baked salmon and veggies sheet pan dinner after I harvested all the veggies that I could find from my garden I sliced up some Yukon potatoes to make into like these wedges toss and olive oil and spices and then while that baked I chopped up the squash and the fresh herbs and I made this like Herby lemon butter that will spread on top of our salmon later but I always bake my potatoes like 20 to 30 minutes in advance to adding the extra veggies and salmon because I want them to be extra crispy but also like Tinder and then I also added this time some marinated arnish hokes and cherry tomatoes after baking I served it with pitted olives pickled onions feta fresh herbs from my garden I just love Mediterranean inspired flavors you guys this was so delicious with bubbler Twisted Elixir and it even makes an awesome meal prep as well if you end up with leftovers and I will see you all tomorrow for our next tomato Girl episode
This Mediterranean-inspired sheet pan dinner with a lemon butter salmon and garden fresh veggies is the perfect way to change up your boring dinner plans without any hassle! CHECK IT OUT: https://www.abrightmoment.com/recipes/mediterranean-lemon-butter-salmon-veggies-sheet-pan-dinner
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Mediterranean Lemon Butter Salmon & Veggies Sheet Pan Dinner
🔹️BUBBL’R Twisted Elix’r, for serving
🔹️4-5 Yukon Gold Potatoes, sliced
into wedges
🔹️6 tbsp. Olive Oil
🔹️4 Salmon Fillets, patted dry with a paper towel
🔹️2 medium-sized Squashes, chopped
🔹️½ cup Marinated Artichokes, drained
🔹️1 cup Cherry Tomatoes, halved
🔹️Zest of 1-2 Lemons
🔹️5 tbsp. Softened Salted Butter
🔹️1/3 cup Fresh Basil and/or Parsley, chopped
🔹️Salt & Black Pepper, to taste
🔹️Pitted Black Olives for
garnishing
🔹️Crumbled Feta, for garnishing
🔹️Pickled Onions, for garnishing
🔹️Hummus, for serving
Instructions
1. Preheat oven to 450F. Line a large baking
sheet pan with parchment paper.
2. Add the potato wedges to the sheet pan. Drizzle with 2 tablespoons olive oil, then season generously with salt and black pepper. Toss well.
3. Bake for 20-30 minutes, until crispy and deep golden. If you have a smaller baking pan, I recommend removing the potatoes to create more room for the salmon and veggies.
4. Add the chopped squash, quartered artichokes, and halved cherry tomatoes to the baked potatoes. Toss in the remaining olive oil. Season with salt and black pepper.
5. Create room in the center of the baking pan to add the salmon. Pat dry with a paper towel.
6. In a small bowl, mix the softened butter, chopped herbs, and lemon zest. Season with salt and black pepper, then mix well. Spoon evenly onto the salmon fillets.
7. Reduce oven heat to 400F. Bake the salmon and veggies for 15-20 minutes until salmon is fully cooked and flaky.
8. Garnish with crumbled feta, pitted olives, and pickled onions. Serve with hummus and BUBBL’R Twisted Elix’r for a complimentary refreshment!
Mmmmmhhhhhmmmmmmm
Fast talking and skimmed through most at end…Where’s the recipe?
Squash veg is life
FFS t a l k S L O W E R
OMG, that looks amazing ❤
This looks so delicious 😋
Yes…FIRE TY
why do your sentences always sound like a question?
Recipe please