Roasted Salmon & Vegetables
Salmon is one of America’s most popular fish. Its rich, slightly sweet flavor is delicious.
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1 1/2 pounds (about 1 inch thick) salmon fillet, skin removed
3 cups frozen skin-on potato wedges
1/4 cup Land O Lakes® Butter, melted
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
2 cups fresh or frozen sugar snap peas
1 cup cherry tomatoes
2 tablespoons chopped fresh chives
How to make
Heat oven to 425°F. Line 15x10x1-inch baking pan with aluminum foil; grease foil.
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.
Combine butter, mustard, lemon juice, salt and red pepper in bowl. Brush half of butter mixture over salmon and potatoes. Bake 12 minutes.
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.
Sprinkle with chives; drizzle with remaining butter mixture.
And don't forget to tag us @landolakesktchn.
Salmon is a great choice when you want a fast dinner at home that tastes like a fancy dinner out. Fresh or canned, roasted or sautéed dressed up with mango sauce or baked into a homey pie, salmon always seems special.See Recipes