Sheet Pan Salmon with Gordal Olives from Spain


Sheet Pan Salmon with Gordal Olives from Spain
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Ingredients:

 1 cup green Gordal olives from Spain
 2 salmon fillets
 450 g baby red or gold potatoes
 ½ red bell pepper
 ½ yellow bell pepper
 1 lemon
 2 tbsp extra virgin olive oil
 1 tsp dried thyme
 1 tsp dried parsley
 1 tsp garlic powder
 Salt and pepper to taste
Salmon sauce:
 2 tbsp extra virgin olive oil
 2 tbsp honey
 2 tbsp old-style mustard
 Salt and pepper to taste
 Fresh dill for garnishing

Preparation:

1

Cut the potatoes into quarters. Chop the bell peppers and cut the lemon into thin slices.

2

Preheat the oven to 400 °F (205 °C). Toss the potatoes with 2 tbsp. of extra virgin olive oil, salt and pepper to taste, garlic powder and dried herbs. Roast in the oven for 15 minutes.

3

Combine all of the ingredients for the salmon sauce in a small bowl and mix well. Meanwhile, rub the salmon with 1 tbsp. of extra virgin olive oil, old-style mustard, honey and salt and pepper to taste.

4

Remove the sheet pan from the oven. Add olives, bell peppers and lemon slices to the pan with the potatoes, using a spatula to toss it all together.

5

Spread the ingredients out evenly and make space to place the salmon fillets.

6

Roast for 10 minutes, or until the salmon is cooked, and then broil for 2-3 minutes, or until it is browned.

7

Drizzle the juice of half a lemon over the pan and garnish with fresh herbs. Serve immediately.

Ingredients

 1 cup green Gordal olives from Spain
 2 salmon fillets
 450 g baby red or gold potatoes
 ½ red bell pepper
 ½ yellow bell pepper
 1 lemon
 2 tbsp extra virgin olive oil
 1 tsp dried thyme
 1 tsp dried parsley
 1 tsp garlic powder
 Salt and pepper to taste
Salmon sauce:
 2 tbsp extra virgin olive oil
 2 tbsp honey
 2 tbsp old-style mustard
 Salt and pepper to taste
 Fresh dill for garnishing

Directions

1

Cut the potatoes into quarters. Chop the bell peppers and cut the lemon into thin slices.

2

Preheat the oven to 400 °F (205 °C). Toss the potatoes with 2 tbsp. of extra virgin olive oil, salt and pepper to taste, garlic powder and dried herbs. Roast in the oven for 15 minutes.

3

Combine all of the ingredients for the salmon sauce in a small bowl and mix well. Meanwhile, rub the salmon with 1 tbsp. of extra virgin olive oil, old-style mustard, honey and salt and pepper to taste.

4

Remove the sheet pan from the oven. Add olives, bell peppers and lemon slices to the pan with the potatoes, using a spatula to toss it all together.

5

Spread the ingredients out evenly and make space to place the salmon fillets.

6

Roast for 10 minutes, or until the salmon is cooked, and then broil for 2-3 minutes, or until it is browned.

7

Drizzle the juice of half a lemon over the pan and garnish with fresh herbs. Serve immediately.

Sheet Pan Salmon with Gordal Olives from Spain