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Here are the ingridients that are needed to serve a remarkably good One-pan roasted salmon, market vegetables, lemon & olive oil from Spain:
- Get 1/4 cup of EVOO from Spain.
- Take 1 of zucchini, cut into chunks.
- Prepare 1 of Summer squash, cut into chunks.
- Prepare 1/2 cup of mixed cherry tomatoes.
- Get 1 of bulb fennel, thinly sliced.
- Get 1 of lemon, thinly sliced, seeds removed.
- Get 1 cup of green beans, cut into 1” pieces.
- Prepare of Small bunch of ramps or scallion bulbs, plus greens thinly sliced.
- Use 2 cloves of garlic, grated.
- Get 2 of wild salmon filets, 6oz each.
- Use of Salt, pepper and lemon zest.
- You need 1 handful of fresh herbs like basil, tarragon or Summer savory.
- You need 1 tsp of harissa powder or smoked paprika.
Ready with the ingridients? Below are the sequences on preparing One-pan roasted salmon, market vegetables, lemon & olive oil from Spain:
Lemon: A love to roast fresh lemon slices/wedges along with the salmon and potatoes, however this is optional. Aromatics: A mix of shallots and garlic create an aromatic Remove pan from the oven and toss/flip potatoes; push to one half of the baking sheet. Arrange salmon fillets on remaining half of pan. Bagged fresh green beans and fuss-free grape tomatoes, along with potato wedges, make up the vegetables and starch for this dish, all prepared in one pan. Add beans and tomatoes to pan; move potato mixture to one side Serve with lemon wedges, if desired.
Recipe : One-pan roasted salmon, market vegetables, lemon & olive oil from Spain
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