Salmon is among the most versatile fish options on the market. Fill another half-gallon stasher with asparagus spears, two tablespoons of olive oil or butter, one minced garlic clove, and salt and pepper to taste. Since making this recipe, my new favorite salmon cooking technique is to pan sear it in a skillet. I find the easiest way to eat this salmon sheet pan dinner is with some lovely recent crusty bread to mop up the scrumptious juices.
Place salmon within the pan, and prepare dinner the primary facet for three – four minutes until golden. What’s to not love about sheet pan meals. Preheat oven to four hundred degrees F. Line a baking sheet with aluminum foil, then coat with non-stick cooking spray. Keep in mind, the salmon will keep cooking for a minute after removing from the pan.
Start it on the skillet and end it off with broiling in the oven (I like this extra step to char the floor of the food). Cook dinner your salmon completely each time and then use it in one in all these 15 have-to-have-extra dishes. I mix honey and lemon juice together and add it to the pan with the salmon and garlic.