Recipe · Seafood
One-Pan Lemon Pepper Salmon with Orange Pepper Vegetables
Lemon Pepper on the salmon, Orange Pepper on the potatoes and asparagus, one hot oven, one pan to wash.
- Serves 4
- Time About 45 minutes
- Made with Frisco Citrus Duo: Orange Pepper & Lemon Pepper
Lemon Pepper goes on the salmon and Orange Pepper goes on the vegetables, so the Citrus Duo seasons the whole pan.
Ingredients
Serves 4. Time: about 45 minutes.
- 4 salmon fillets, 5-6 oz each, skin on or off
- 1 1/2 lb baby potatoes, halved
- 1 bunch asparagus, woody ends snapped off
- 1 red onion, cut into wedges
- 3 tablespoons olive oil, divided
- Frisco Lemon Pepper (from the Citrus Duo), a light, even coat on the fish
- Frisco Orange Pepper (from the Citrus Duo), a good shake over the vegetables
- 1 lemon, cut in wedges
The blend already has salt, so taste before adding more.
Steps
- Heat the oven to 425F and line a large sheet pan with foil or parchment.
- Toss the potatoes and onion with 2 tablespoons of the oil and season with Orange Pepper. Spread them on the pan and roast 20 minutes.
- Meanwhile, pat the salmon dry, brush with the remaining oil, and season the tops with Lemon Pepper.
- Push the potatoes to the edges. Add the asparagus, tossed with a drizzle of oil and a shake of Orange Pepper, and set the salmon in the middle.
- Roast 12-15 minutes more, until the potatoes are tender and the salmon flakes easily with a fork and reads 145F in the thickest part.
- Squeeze lemon over everything and serve right off the pan.
Why it works
Lemon pepper on fish is a Midwest standard, and the orange version is bright and a little sweet on roasted potatoes and asparagus. Both blends carry onion and garlic, so one box seasons the whole pan.
Pair it with
Spoon a little herb sauce over the salmon. Green Goddess Dip/Dressing brings spinach, chives, tarragon, parsley, and lemon, and mixed as a dressing it's made for fish.
Green Goddess Dip/Dressing
Spinach, herbs, bright lemon.
Best on: Vegetables · Chips · Wraps
