Lemon Pepper Salmon Sheet Pan

Lemon Pepper Salmon Sheet Pan , By recipes.ataaz.co .

Lemon pepper salmon sheet pan with green beans, asparagus and lemon dill yogurt is ready in under 25 minutes, and works for meal prep! Low carb & gluten-free. #mealprep #lowcarb #salmon #lemon #dryrub #asparagus #sheetpan #sweetpeasandsaffron

Total Time: 30 Minutes, Servings: 4 Servings

Ingredients :

• 20 oz salmon cut into four portions
• 12 oz green beans ends trimmed
• 1 bunch asparagus ends trimmed
• 1 lemon sliced into rounds
• 1 tablespoon olive oil
• 1 1/2 tablespoons lemon herb seasoning
• Lemon Dill Yogurt
• 3/4 cup yogurt
• 1 clove garlic minced
• 1/8 teaspoon salt
• 1/2 teaspoon dill (dried)
• 1 tablespoon lemon zest

Instructions :

• Heat oven to 425°F.
• Toss green beans and asparagus with olive oil and 1 tablespoon of lemon herb seasoning.
• Arrange on a large sheet pan with lemon slices. You may need a second sheet pan.
• Add the salmon fillet portions, and brush with extra olive oil. Sprinkle with the remaining ½ tablespoon of lemon herb seasoning.
• Bake for 12-15 minutes, until salmon is cooked through to 125°F. Allow salmon to rest 3-5 minutes before serving.
• While salmon is baking, stir together the lemon dill yogurt ingredients.
• Drizzle yogurt sauce over salmon to serve.
Storage
• To prep ahead: Chop the veggies and store in an airtight container with the lemon slices for up to 4 days.
• Stir together lemon dill yogurt sauce and store in the fridge for up to 1 week.
• Stir together the lemon herb rub and store in the pantry for up to 1 year.
• Salmon may also be stored in the fridge but check the dates and make sure it won't expire before you cook it up.
• Leftovers- may be stored in an air tight container in the fridge for up to 4 days. Store yogurt sauce separately. Heat until steaming hot, then spoon sauce over salmon and veggies to serve.

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