PROVENCAL PAN SALMON

By jarren

Ingredients

• 2 zucchini, cut into 1/2" rounds
• 1 pint cherry tomatoes
• 1 lb halved baby potatoes
• 1/4 cup pitted kalamata olives
• 2 tbsp olive oil
• 1 tbsp herbes de Provence
• 1/4 tsp salt
• 1 lb salmon fillet
• 1/2 tsp herbes de Provence
• 1/4 tsp salt
• Freshly ground pepper
• Lemon wedges

Details

Servings 4
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 450F. Line a large baking sheet with parchment or foil. Toss zucchini with cherry tomatoes, baby potatoes, kalamata olives, olive oil, 1 tbsp herbs de Provence and 1/4 tsp salt on prepared sheet. Bake in centre of oven for 15 minutes.

Pat salmon fillet dry with paper towels. Sprinkle with 1/2 tsp herbs de Provence and 1/4 tsp salt. Season with pepper. Remove baking sheet from oven. Stir vegetables and move to edges of sheet. Lay fish in centre. Continue baking until knife tip inserted into thickest part of fish and held for 10 seconds comes out warm, about 8 to 10 minutes more. Serve with lemon wedges.