Sheet Pan Salmon and Vegetables

Enjoy a no-hassle meal of baked sockeye salmon and fresh frozen veggies coated in Chef Shamy Garlic Butter W/Parmesan & Basil. This recipe is great for a busy weeknight- it’s easy to prepare, and leaves you with only a couple of dishes to wash. Plus, you can easily swap out the veggies for what you have on hand, whether it be fresh garden vegetables or your favorite frozen vegetable blends.

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Looking for more sheet pan meals?

• Sheet Pan Ranch Pork Chops
• Chicken Fajita Pierogy Sheet Pan
• Sheet Pan Nachos

Enjoy baked sockeye salmon and veggies coated in Chef Shamy Garlic Butter W/Parmesan & Basil.

Sheet Pan Salmon and Vegetables

Ingredients:

• 1 package Wild-Caught Alaskan Sockeye Salmon Portions (#2239), thawed
• 1 1/2 cup Flav-R-Pac Yellow Squash (#7860)
• 2 cups Flav-R-Pac Broccoli Florets (#8197)
• 1 cup red onion, large chopped
• 6 Tbsp Chef Shamy Garlic Butter W/Parmesan & Basil (#8124), softened
• 1 lemon, cut in wedges
• Regal Fine Sea Salt (#1146) and AP Table Grind Black Pepper (#1029), to taste

Instructions:

1. First, preheat the oven to 400F. Then, line a Crestware Sheet Pan (#4020) with a Crestware Silicone Baking Mat (#8436).
2. Next, spread the salmon, squash, and broccoli across the baking mat in a single layer.
3. Now, use a basting brush to coat the salmon with half the butter, spreading the rest onto the veggies. Add salt and pepper, as needed.
4. Then, bake for 12-15 minutes, or until the salmon flakes easily with a fork.
5. Before serving, squeeze lemon juice onto the salmon. Enjoy!

Adapted from: https://chefshamy.com/recipes/sheet-pan-salmon-and-vegetables/

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