Spring Sheet-Pan Salmon Dinner
HB-15381 · Hand-built original
Leeks and artichoke hearts roast on a sheet pan under a salmon fillet, served with a cayenne-spiked yogurt sauce, lemon and fresh herbs.
30 min4 servings18 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: salmon
Pairs well with: asparagus, lemon butter sauce, rice pilaf, cucumber salad, roasted potatoes
Servings:4quantities adjust to match
Ingredients
- 12 oz. frozen artichoke hearts, thawed
- 6 medium leeks, white and light green parts only, sliced into ¾” coins
- 2 Tbsp. extra-virgin olive oil
- 1½ tsp. Diamond Crystal kosher salt, divided
- 1 tsp. freshly ground black pepper, plus more for serving
- 1 lemon
- 1 lb. skinless salmon fillet
- ¼ cup Greek-style yogurt
- ⅛ tsp. cayenne pepper
- 1 Tbsp. tarragon or mint leaves
Method
- Heat the oven to 425°F and toss the artichoke hearts and leek coins with the olive oil, 1 tsp. of the salt and the black pepper on a large sheet pan.
- Roast the vegetables for about 12 minutes until the leeks soften and start to colour at the edges.
- Lay the salmon fillet over the vegetables, season it with the remaining ½ tsp. salt, and roast for 8 to 10 minutes more until the fish flakes easily.
- Stir the Greek-style yogurt with the cayenne pepper and a squeeze of juice from the lemon while the salmon finishes.
- Serve the salmon and vegetables with the spiced yogurt spooned over, the tarragon or mint leaves scattered on top, and extra black pepper and lemon wedges at the table.
Cook: 20 minutes · Total: 30 minutes
Nutrition (per serving, where published)
18 kcalCalories
1.5 gProtein
2.1 gCarbs
0.7 gFat
0.4 gSaturates
0.4 gFibre
0.4 gSugars
5 mgSodium
2 mgCholesterol
42 mgPotassium
20 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data