46 lines
1.6 KiB
Plaintext
46 lines
1.6 KiB
Plaintext
---
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title: Blackened Sheet Pan Salmon
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subtitle: with spring onions, potatoes, carrots & buttermilk-herb drizzle
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author: Chef Torie Cox
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servings: 2
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prep time: 20 minutes
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cook time: 35 minutes
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time: 35 minutes
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allergens: [fish, dairy, egg]
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source: /recipe-images/Scan_20260527_173752.jpg
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image: /recipe-images/blackened-sheet-pan-salmon.jpg
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------
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== Cook Veggies ==
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Preheat oven to 425°F.
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Dice @potatoes{2%cups} into 1/2" pieces.
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Trim root and slice bulb of @spring onion{1}, then chop green tops into 1" pieces.
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Zest HALF of @lemon{1} [- whole lemon for meal kits serving 4 -], cut remainder into wedges for garnish.
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On a #sheet pan{}, toss @potatoes{}, @carrot coins{6%oz}, @spring onion{} bulb & tops with HALF of @thyme sprigs{1%tsp}, @oil{2%tbsp} [- 3 tbsp -], @salt{} & @pepper{}, then spread veggies out in an even layer [- use a second sheet pan if necessary -] and roast for ~{15%minutes}.
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== Make Sauce ==
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Pick leaves from remaining @thyme{} and chop.
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Chop @chives{} & @dill{}.
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In a #bowl{}, whisk together @Buttermilk Sauce Starter{2%tbsp}(buttermilk), @mayonnaise{2%tbsp}, @grainy dijon mustard{1/4%tsp}, @Creole seasoning{1/2%tsp}, chopped herbs and lemon zest.
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== Cook Salmon ==
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Pat @salmon fillets{2} dry, then season with @Creole seasoning{1%tsp}.
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After veggies have been roasting for ~{15%minutes}, toss, then place @salmon{} skin-side down next to the veggies.
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Cut @butter{1%tbsp} [- 2 tbsp -] into small cubes, dot salmon with butter, then bake ~{8-12%minutes}, until salmon is done and veggies are tender.
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== Garnish & Gather ==
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Divide veggies among plates and top with salmon. Serve with buttermilk sauce for drizzling and garnish with lemon wedges.
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