Recipe of Gordon Ramsay One-pan roasted salmon, market vegetables, lemon & olive oil from Spain

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, one-pan roasted salmon, market vegetables, lemon & olive oil from spain. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

One-pan roasted salmon, market vegetables, lemon & olive oil from Spain is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. One-pan roasted salmon, market vegetables, lemon & olive oil from Spain is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook one-pan roasted salmon, market vegetables, lemon & olive oil from spain using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make One-pan roasted salmon, market vegetables, lemon & olive oil from Spain:

1. Prepare 1/4 cup EVOO from Spain
2. Take 1 zucchini, cut into chunks
3. Take 1 Summer squash, cut into chunks
4. Prepare 1/2 cup mixed cherry tomatoes
5. Make ready 1 bulb fennel, thinly sliced
6. Get 1 lemon, thinly sliced, seeds removed
7. Get 1 cup green beans, cut into 1” pieces
8. Get Small bunch of ramps or scallion bulbs, plus greens thinly sliced
9. Take 2 cloves garlic, grated
10. Prepare 2 wild salmon filets, 6oz each
11. Make ready Salt, pepper and lemon zest
12. Get 1 handful fresh herbs like basil, tarragon or Summer savory
13. Get 1 tsp harissa powder or smoked paprika

Instructions to make One-pan roasted salmon, market vegetables, lemon & olive oil from Spain:

1. Pre-heat oven to 350F.
2. In a large roasting pan combine all the vegetables, season thoroughly with salt, pepper and harissa powder and toss with olive oil from Spain.
3. Season the salmon with salt and pepper and top with a few slices of lemons, nestle on the vegetables and roast in the oven for 18 minutes.
4. Serve with a drizzle of fruity Extra Virgin Olive Oil from Spain and fresh herbs, I like to use basil and tarragon, but any bright herbs will do!

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