Festive One Pan Salmon and Veggies
A juicy one-pan salmon dish baked with zucchini, peppers, red onion, artichokes, and a bright lemony Dijon dressing.
35 minutes
Serves 6
Easy
Instructions
- 1.Preheat the oven to 420F / 220C.
- 2.Place the salmon on a baking pan lined with parchment paper. Arrange all the vegetables around the fish.
- 3.In a bowl, mix all the dressing ingredients until well combined. Pour the dressing over the salmon and vegetables, then spread it evenly.
- 4.Sprinkle Maldon salt on top of the fish and vegetables.
- 5.Bake at 420F / 220C for 25 minutes. Then switch the oven to convection broil at 450F / 230C for 5-7 minutes, until beautifully golden.
Ingredients
- •1 large skin-on salmon fillet, about 3 pounds
- •2 zucchini, cut into strips
- •1 yellow bell pepper, cut into strips
- •1 red onion, sliced into quarters
- •1 can artichoke hearts, drained, 14 oz / 397 g
- Dressing ingredients
- •Juice of 1 lemon
- •4 tablespoons extra virgin olive oil
- •2 garlic cloves, grated
- •1 teaspoon kosher salt
- •1 teaspoon paprika
- •1/2 teaspoon smoked paprika
- •1 teaspoon sumac
- •1 teaspoon onion powder
- •1 tablespoon Dijon mustard
- •1 teaspoon honey
- Before baking
- •1/2 teaspoon Maldon flaky salt
Instructions
- 1.Preheat the oven to 420F / 220C.
- 2.Place the salmon on a baking pan lined with parchment paper. Arrange all the vegetables around the fish.
- 3.In a bowl, mix all the dressing ingredients until well combined. Pour the dressing over the salmon and vegetables, then spread it evenly.
- 4.Sprinkle Maldon salt on top of the fish and vegetables.
- 5.Bake at 420F / 220C for 25 minutes. Then switch the oven to convection broil at 450F / 230C for 5-7 minutes, until beautifully golden.
