epicurious4.6
Spring Sheet-Pan Salmon Dinner
Roasting a halved lemon on the sheet pan along with artichoke hearts and leeks for this quick salmon dinner softens the pucker of the juice.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 20 min👤 Anna Stockwell📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●spatula
- ●bowl
📝 Preparation Steps
1
Preheat oven to 450°.
2
Place 12 oz. frozen artichoke hearts, thawed on a rimmed baking sheet and pat dry with a clean dish towel or paper towel. Add 6 medium leeks, white and light green parts only, sliced into ¾” coins, 2 Tbsp. extra-virgin olive oil, 1 tsp. Diamond Crystal kosher salt, and 1 tsp. freshly ground black pepper and toss to coat; spread in an even layer, leaving space for the lemon. Zest 1 lemon, reserving zest, then slice lemon in half and add to baking sheet cut side down. Roast for ⏱️ 10 minutes.
. frozen artichoke hearts, thawed12 ozmedium leeks, white and light green parts only, sliced into ¾” coins6. extra-virgin olive oil2 Tbsp. freshly ground black pepper, plus more for serving1 tsplemon1
3
Remove baking sheet, flip artichokes and leeks with a spatula, and push towards edges to make space in center for salmon. Sprinkle reserved lemon zest and remaining 1/2 tsp. Diamond Crystal kosher salt over both sides of a 1 lb. skinless salmon fillet, then place skin side down in center of baking sheet. Continue to roast until salmon is firm and opaque, 10–⏱️ 12 minutes.
medium leeks, white and light green parts only, sliced into ¾” coins6lemon1. skinless salmon fillet1 lb
4
Squeeze juice from roasted lemon halves into a small bowl and stir in ¼ cup Greek-style yogurt and ⅛ tsp. cayenne. Serve salmon and roasted leeks and artichokes with lemon sauce drizzled over or on the side and topped with 1 Tbsp. tarragon or mint leaves and freshly ground black pepper.
lemon1medium leeks, white and light green parts only, sliced into ¾” coins6. tarragon or mint leaves1 Tbsp
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