Spring Sheet Pan Salmon with Lemon Tarragon Sauce
Servings: 4
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 mayonnaise
- 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!