Quick and Easy Salmon Recipe
Baked Salmon with Pictsweet Roasted Vegetables
YIELD: 2 servings
Ingredients:
2-4oz salmon fillets
1 tablespoon McCormick Perfect Pinch Salad Supreme Seasoning OR Traeger Chicken Rub
½ bag PictSweet Vegetables for Roasting (Halved Brussel Sprouts and Sweet Potatoes)
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
Directions:
Preheat oven to 450 degrees
Place frozen vegetables in shallow baking pan. Drizzle with about 1 tablespoon oil, salt and pepper (or desired amount). Toss to coat and arrange in a single layer.
Place salmon fillets on non-stick baking sheet or non-stick foil. Brush with olive oil and season with McCormick Perfect Pinch Salad Supreme Seasoning or Traeger Chicken Rub.
Roast vegetables for 20 minutes or until browning occurs. Stir once halfway through.
Bake salmon for 10-12 minutes, until internal temp reaches 135-140 degrees
*Grilling option: Place salmon on non stick foil. Grill for 14-16 minutes at 450 degrees or until internal temp reaches 135-140 degrees
* If salmon has skin, spray foil with olive oil non stick spray.
