Citrusy Salmon & Shishitos Sheet Pan

Name: Citrusy Salmon & Shishitos Sheet Pan
Cook time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 1 package TJ’s BBQ Cut Fresh Atlantic Salmon (2 fillets); 3 tablespoons TJ’s Olive Oil, divided; ¾ teaspoon TJ’s Sea Salt; 1 ½ teaspoons TJ’s Cuban Style Citrusy Garlic Seasoning Blend; 1 TJ’s Fennel Bulb, cored and sliced; 10 TJ’s Baby Red Potatoes, sliced into thin rounds; ½ bag TJ’s Shishito Peppers, stems removed; 1 TJ’s Lemon, cut into 4 wedges; TJ’s Chimichurri Sauce, to serve

5 steps

Cook:30min

Updated at: Mon, 16 Sep 2024 18:08:47 GMT

Nutrition balance score

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Ingredients

3 servings

1 packageAtlantic Salmon

BBQ Cut, Fresh

3 tablespoonsOlive Oil

divided

¾ teaspoonSea Salt

1 ½ teaspoonsCuban Style Citrusy Garlic Seasoning Blend

1Fennel Bulb

cored and sliced

10Baby Red Potatoes

sliced into thin rounds

0.5 bagShishito Peppers

Instructions

Step 1

Preheat oven to 400°F.

Step 2

To a foil-lined sheet pan, add sliced fennel, sliced potatoes, stemmed shishito peppers and lemon wedges. Drizzle with two tablespoons oil and sprinkle with ½ teaspoon of salt, and ½ teaspoon citrusy blend. Remove shishitos from sheet pan. (They will be added back to sheet pan during the roasting.) Toss remaining ingredients to evenly combine.

Step 3

Pat salmon dry and coat each fillet with a 1 ½ teaspoons of oil, a pinch of salt and ½ teaspoon citrusy seasoning blend. Place in the center of the sheet pan.

Step 4

Roast for 15 minutes, then add shishitos to pan. After about 5 minutes, or when the shishitos begin to blister, probe the salmon using an instant-read thermometer. The sheet pan can be removed from the oven when the salmon reaches an internal temperature of 145°F.

Step 5

To serve, drizzle chimichurri sauce over salmon and veggies with a squeeze of roasted lemon. Enjoy!