One-Tray BC Salmon & Summer Vegetables

A simple weeknight dinner built around some of BC’s best seasonal ingredients. Salmon, sweet potatoes, corn, zucchini and tomatoes roast together on one tray, keeping preparation and cleanup to a minimum. A fresh lemon and herb vinaigrette ties everything together, while making a little extra salmon and vegetables gives you a head start on tomorrow’s lunch.

Serves 4

Ingredients
Salmon & Vegetables:
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• 4 BC salmon fillets (170–200 g / 6–7 oz each)
• 2 medium sweet potatoes, peeled and cut into 2 cm (¾-inch) cubes
• 2 ears BC corn, kernels removed
• 2 small zucchini, cut into thick half-moons
• 2 cups cherry tomatoes
• 1 small red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
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Lemon & Herb Vinaigrette:
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• 1/4 cup extra virgin olive oil
• 2 tbsp Dijon mustard
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tbsp honey
• 1 garlic clove, finely grated
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• Salt and freshly ground black pepper

To Finish:
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• 1/2 cup fresh basil leaves, torn
• Fresh dill and parsley
• Lemon wedges

Method:
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1. Preheat the oven to 425°F (220°C).
2. Place the sweet potatoes, corn, cherry tomatoes and red onion onto a large parchment-lined baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast for 10 minutes. Add the zucchini, toss gently and return the trayto the oven for another 5 minutes.
4. While the vegetables roast, whisk together the olive oil, Dijon mustard, lemon zest, lemon juice, honey, garlic, parsley and dill. Season with salt andpepper.
5. Remove the tray from the oven and gently move the vegetables aside.Place the salmon fillets skin-side down on the tray.
6. Spoon about half of the vinaigrette over the salmon and drizzle a little over the vegetables.
7. Return the tray to the oven and roast for 10–12 minutes, or until thesalmon flakes easily with a fork and the sweet potatoes are tender.
8. Spoon some of the remaining vinaigrette over the salmon just before serving, making sure to reserve enough for tomorrow’s pasta or orzo salad. Finish with torn fresh basil, dill, parsley and lemon wedges.