Sheet Pan Salmon With Vegetables

Name: Sheet Pan Salmon With Vegetables (Elevated)
Prep time: 12 min
Cook time: 18 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 1.5 lbs Salmon fillets-skin on, pin bones removed; 1 lb Rainbow carrots-peeled and halved lengthwise; 1 Fennel bulb-sliced; 1 cup Mayonnaise; 1 clove Garlic-minced; 1/4 tsp Saffron threads-bloomed in 1 tbsp warm water; 1 tbsp Lemon juice; 2 tbsp Olive oil; 1 tsp Fennel seeds; 1/2 tsp Salt; 1/4 tsp Black pepper

⏱45 min

👥4

🔥550 cal

Medium

🍽️French

🥗Pescatarian

A restaurant-quality sheet pan meal featuring perfectly seared salmon, vibrant roasted vegetables, and a luxurious saffron aioli.

1.5 lbs Salmon fillets-skin on, pin bones removed

1 lb Rainbow carrots-peeled and halved lengthwise

1 Fennel bulb-sliced

1 cup Mayonnaise

1 clove Garlic-minced

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⏱45 min

👥4

🔥550 cal

Medium

🍽️French

🥗Pescatarian

A restaurant-quality sheet pan meal featuring perfectly seared salmon, vibrant roasted vegetables, and a luxurious saffron aioli.

#Salmon #Sheet Pan #Healthy #Dinner #Saffron #Aioli #Fennel #Carrots

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss Rainbow carrots and Fennel with Olive oil, Fennel seeds, Salt, and Pepper.
Spread vegetables in a single layer on the baking sheet. Roast for 20 minutes.
While vegetables roast, prepare Saffron Aioli: In a small bowl, combine Mayonnaise, Garlic, bloomed Saffron (with water), and Lemon juice. Mix well.
Pat Salmon fillets dry and season with Salt and Pepper. Heat 1 tbsp Olive oil in a large oven-safe skillet over medium-high heat. Sear Salmon skin-side down for 3-4 minutes until crispy.
Transfer skillet to the oven and roast for 5-7 minutes, or until salmon is cooked through. Serve Salmon with roasted vegetables and a dollop of Saffron Aioli.

Ingredients

Salmon
1.5 lbs 680 g Salmon fillets-skin on, pin bones removed
Vegetables
1 lb 450 g Rainbow carrots-peeled and halved lengthwise
1 1 Fennel bulb-sliced
Saffron Aioli
1 cup 240 mL Mayonnaise
1 clove 5 g Garlic-minced
1/4 tsp 1.25 mL Saffron threads-bloomed in 1 tbsp warm water
1 tbsp 15 mL Lemon juice
Seasoning
2 tbsp 30 mL Olive oil
1 tsp 5 mL Fennel seeds
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper

Equipment

Baking sheet
Parchment paper
Bowl
Oven-safe skillet
Small bowl

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss Rainbow carrots and Fennel with Olive oil, Fennel seeds, Salt, and Pepper.
Spread vegetables in a single layer on the baking sheet. Roast for 20 minutes.
While vegetables roast, prepare Saffron Aioli: In a small bowl, combine Mayonnaise, Garlic, bloomed Saffron (with water), and Lemon juice. Mix well.
Pat Salmon fillets dry and season with Salt and Pepper. Heat 1 tbsp Olive oil in a large oven-safe skillet over medium-high heat. Sear Salmon skin-side down for 3-4 minutes until crispy.
Transfer skillet to the oven and roast for 5-7 minutes, or until salmon is cooked through. Serve Salmon with roasted vegetables and a dollop of Saffron Aioli.

Nutrition per serving

Calories 550