Springtime Sheet Pan Salmon & Veggies With Basil Herb Oil

Ok this is an all-time, five-star crowd pleaser. It’s easy, simple, and always a favorite during the spring and summer months. You can swap in any veggies that you prefer, or have on hand as well. Enjoy!

Ingredients
Wild King Salmon
Bushel of asparagus
Hand full green beans
2 shallots
3 cloves garlic
5 red lasoda potatoes
1 tbsp chives, chopped
juice of 1 lemon
1/4 olive oil
1 tsp sea salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp red pepper flakes

For the basil herb oil
1/4 cup olive oil
1 clove garlic
1 tbsp basil, chopped
1/2 tbsp fresh thyme, chopped
pinch of salt and pepper

Preheat the oven to 400.

Boil a medium pot of water over the stove. Wash and scrub the veggies and potatoes. Cut the potatoes into quarters and add them to the boiling water along with a pinch of salt and a squeeze of lemon. Boil for about 10 minutes, or until the potatoes become slightly soft and par-cooked.

In a medium bowl, combine the asparagus, green beans, shallots, garlic, chives, lemon juice, olive oil, and seasonings. Mix together by hand so that everything is evenly coated.

Drain the potatoes and rinse them with cold water. Add them to the veggie mixture.

Line a sheet pan with parchment. Place the salmon on the sheet, and then layer in the veggies around the salmon pieces. Allow the leftover oil to drizzle over the salmon. Bake for about 20-25 minutes or until the potatoes are nice and golden brown.

While the salmon bakes, mix all the ingredients for the basil herb oil in a cuisinart or medium bowl. You’re looking for a rough paste-like texture.

Once baked, remove the skin of the salmon and drizzle the herb oil over the salmon and veggies. Serve immediately.

Enjoy!