It may not be spring yet, but in my mind it is. I'm over the winter, so I'm making all the spring dishes. This Roasted Salmon dish couldn't be easier and I'll probably be making variations of it all spring. I made up the dish as I went along, using what I had on hand. I love a sheet pan dinner: done in a flash, everything on one pan, and easy clean up. Need I say more?
The salmon is topped with some olive oil, a few squeezes of a tangerine, S+P, and fresh herbs. I do make the crispy potatoes on another pan, but you could do everything on one, depending on how much you make. Speaking of the crispy potatoes, they are addictive and oh so good. They come from Weelicious and it's a great way to get your kids to help in the kitchen. I had some fennel in the fridge, along with some haricot verts, so I roasted that with the salmon as well. Before the dinner was done, I went out to the garden and grabbed whatever herbs that looked good. The cilantro actually tasted fantastic with the tangerine.
Roasted Citrus + Herb Salmon
4 (6 ounce) Salmon Filets
2 -3 tablespoons of olive oil
Pink Himalayan Sea Salt + Freshly Cracked Black Pepper
Juice of 1 Tangerine juiced
1 Tangerine cut into quarters
Herbs of your choice
Veggies of your choice to cook along side
Preheat the oven to 425 degrees
On a large baking sheet lined with parchment paper, place the salmon skin side down and arrange the veggies around it. Drizzle the salmon and veggies with olive oil and S+P. Pour the juice on top of the salmon and place the tangerine quarters around the pan. Roast for 12-15 minutes, depending on how you like your salmon cooked. When done, top with cilantro and serve with roasted potatoes and a dollop of greek yogurt.