RecipesSeamus MullenFood

One pan wild salmon with seasonal vegetables & olive oil from Spain

RecipesSeamus MullenFood
One pan wild salmon with seasonal vegetables & olive oil from Spain

Recipe

This is a great crowd pleaser, easy to make, easier to clean up, long on flavor, short on time. Using citrus and Extra virgin olive oil from Spain make this a bright, flavorful and quick healthy fish dish.

Prep Time: 25 minutes

May  14, 2020  •  By Seamus Mullen

Photo May 11, 9 08 32 PM.jpg

I find that one of the biggest obstacles to cooking healthy meals from scratch is the clean-up. When I’m short on time, I always fall back on one-pan dishes, especially if I can make them quickly and easily in the oven. This is a go-to in our kitchen: seasonal veggies tossed with Olive oil from Spain and citrus, some wild salmon and handful of fresh herbs. Very little prep time and virtually zero mess to clean up!

One-pan roasted salmon, market vegetables, lemon & olive oil from Spain

Ingredients

  • ¼ cup EVOO from Spain

  • 1 zucchini, cut into chunks

  • 1 Summer squash, cut into chunks

  • ½ cup mixed cherry tomatoes

  • 1 bulb fennel, thinly sliced

  • ¼ cup white wine

  • 1 lemon, thinly sliced, seeds removed

  • 1 cup green beans, cut into 1” pieces

  • Small bunch of ramps or scallion bulbs, plus greens thinly sliced

  • 2 cloves garlic, grated

  • 2 wild salmon filets, 6oz each

  • Salt, pepper and lemon zest

  • 1 tsp harissa powder or smoked paprika

  • A handful of fresh herbs like basil, tarragon or Summer savory

Method

1. Pre-heat oven to 350F.

2. In a large roasting pan combine all the vegetables, season thoroughly with salt, pepper and harissa powder and toss with olive oil.

3. Season the salmon with salt and pepper and top with a few slices of lemons, nestle on the vegetables and roast in the oven for 18 minutes.

4. Serve with a drizzle of fruity Extra Virgin Olive Oil from Spain and fresh herbs, I like to use basil and tarragon, but any bright herbs will do!