Provençal pan salmon
Claire Tansey has brought a roasted salmon recipe that, wait for it–only requires one pan. Get ready to leave the dirty dishes behind and enjoy a stress-free, no-mess dinner.
Provençal pan salmon
Ingredients:
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- 2 zucchinis
- 1 pint cherry tomatoes
- 500g halved baby potatoes
- 1/4 cup pitted black olives
- 2 tsp. olive oil
- Herbes de Provence
- Salt
- Fresh pepper
- 500 g salmon fillet
- Lemon
Method:
Preheat oven to 450F.
Line a large baking sheet with parchment or foil. Toss zucchinis, cut into 1/2-in. rounds, with cherry tomatoes, baby potatoes, black olives, olive oil, 1 tsp. herbes de Provence and 1/4 tsp. salt on prepared sheet. Bake in centre of oven for 15 min.
Pat salmon fillet dry with paper towels.Sprinkle with 1/2 tsp herbes de Provence and 1/4 tsp salt. Season with fresh pepper.
Remove baking sheet from oven. Stir vegetables and move to edges of sheet. Lay fish in centre. Continue baking until a knife tip inserted into thickest part of fish and held for 10 sec comes out warm, about 8 to 10 more min. Serve with lemon wedges.
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Prep 10 min | Total 35 min | Serves 4 | 401 calories per serving.
Courtesy Claire Tansey