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Spring Sheet Pan Salmon with Lemon Tarragon Sauce

Spring Sheet Pan Salmon
Serves: 4
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Prep Time10 mins
Cook Time12 mins
Total Time22 mins

Ingredients

For the Sheet Pan:

  • 24 oz salmon
  • 1 bunch asaparagus
  • 1 bunch radishes, halved
  • 3 tbsp extra virgin olive oil
  • 1.5 tsp kosher salt
  • 3/4 tsp black pepper

For the Lemon Tarragon Sauce:

  • 2 tbsp lemon juice (or 1/2 lemon)
  • 1/2 cup homemade mayonaisse
  • 2 cloves garlic
  • 2 tbsp tarragon leaves, loosely chopped
  • kosher salt, to taste
  • black pepper, to taste

Instructions

For the Sheet Pan:

  • Preheat oven to 400 and line baking sheet with parchment paper.
  • Add the asparagus and radishes to the baking sheet. Drizzle with 2 tbsp olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat evenly.
  • Scoot the vegetables over on either side to create a large enough space for the salmon. Place the salmon in the middle of the sheet pan. Drizzle the salmon with 1 tablespoon olive oil and brush to coat evenly, then season with  1/2 teaspon salt and 1/4 teaspoon black pepper.
  • Place sheet pan in oven and roast for 12-15 minutes, until salmon is cooked through and vegetables are tender. 

For the Lemon Tarragon Sauce:

  • In a food processor or blender, add the lemon juice, mayo, garlic, tarragon leaves, salt and pepper. Blend until well combined. 
  • Serve and enjoy!