Goya Foods Roasted Salmon Sheet Pan Dinner with Olive Salsa
This quick salmon from Goya Executive Chef Fernando Desa is spruced up with a quick and tangy olive-and-tomato salsa. It’s pictured here with a whole salmon side, but our version uses small fillets to make it more weeknight-friendly.
Ingredients
- 2 cups fresh chopped seeded plum tomatoes
- ½ cup GOYA® Pitted Manzanilla Olives sliced
- 2 Tablespoons GOYA® Capers
- ½ cup finely chopped white onion
- ¼ cup GOYA® Lemon Juice
- ¼ cup GOYA® Extra Virgin Olive Oil
- 1 Tablespoon GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 pound multi-coloured baby new potatoes halved, 500g
- 4 6-ounce centre-cut salmon fillets
- 1 lemon thinly sliced, plus lemon wedges for serving
- 1 pound asparagus spears trimmed
Instructions
- Preheat the oven to 400ºF (200ºC). In a medium bowl, mix the tomatoes with the olives, capers, onion and 2 tablespoons of the lemon juice. Season with salt. Refrigerate for at least 45 minutes or up to 1 day.
- Meanwhile, whisk the olive oil with the Adobo and the remaining 2 tablespoons of lemon juice. In a large bowl, toss the potatoes with 2 tablespoons of the dressing. Arrange the potatoes cut side down on large foil-lined baking sheet. Roast for about 15 minutes or until lightly browned. Toss the potatoes and push them to the sides of the pan. Set the salmon skin side down in the center of baking sheet. Top with lemon rounds and brush with 2 tablespoons of the dressing. In the same bowl you used for the potatoes, toss the asparagus with remaining dressing. Arrange around the salmon. Bake for about 20 minutes more or until salmon flakes easily around edges. Serve with the olive salsa and lemon wedges
Notes
NOTE For crisp-tender asparagus, or if your spears are very thin, add them to the baking sheet during the last 10 minutes of baking time.
This recipe and photo are courtesy of Goya Foods.
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