A healthy one-pan dinner like this one is a refreshing idea for a weeknight dinner. Little prep time, little cook time, but big on flavor and nutrition–we all love that! For this dish I placed salmon filets on sliced lemons and then seasoned the fish with salt, pepper and chopped, fresh rosemary. I surrounded the fish with broccoli florets, sliced cremini mushrooms and blanched pearl onions before roasting at 400 degrees. A last minute splash of tangy balsamic vinegar on the veggies and this lovely one-pan dinner is served!
(To view this recipe, click on the blue title of the blog post above*)
Rosemary-Baked Salmon with Mushrooms & Broccoli
Ingredients:
- (2) 6-7 oz. skin-on salmon filets
- 1 lemon, sliced
- Salt and pepper
- 1 Tablespoon fresh rosemary, chopped
- 4 oz. sliced cremini mushrooms
- 2 cups broccoli florets
- 6 red or white pearl onions, blanched and peeled
- Olive oil
- 1 Tablespoon balsamic vinegar
Directions:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and spray with olive oil spray. Arrange the salmon on the pan on top of the sliced lemons. Season each piece of fish with 1/4 teaspoon of salt and a grinding of black pepper; sprinkle the rosemary on each filet as well.
- Arrange the mushrooms, broccoli and pearl onion on the pan around the fish. Drizzle the veggies with 1 Tablespoon of olive oil; season with a pinch of salt and pepper.
- Roast for 20-22 minutes or until the fish is cooked to your liking and the veggies are tender. Drizzle the vinegar over the cooked veggies and serve.
Tagged: baked fish, baked salmon, balsamic vinegar, broccoli, cremini mushrooms, fish, fresh rosemary, lemons, mushrooms, one-pan dinner, pearl onions, roasted vegetables, salmon
Leave a Reply