Sheet Pan Herb Salmon with Fennel, Green Beans & Tomatoes
This Sheet Pan Herb Salmon with Fennel, Green Beans, Tomatoes & Olives is an all in one meal that's easy enough to make for a quick weeknight dinner, yet impressive enough to serve to guests.
In a 12 x 17 inch sheet pan (or larger sized if you have one) place the sliced fennel, red onion, green beans, cherry tomatoes and kalamata olives.
In a bowl whisk together the olive oil balsamic, garlic, salt, pepper and paprika. Drizzle 1/3 of the sauce over the veggies, toss them with your hands to ensure they are lightly coated and then spread them out evenly on the sheet pan. Place the sheet pan in the oven for 15 minutes.
While the veggies are cooking, roughly chop the herbs and add them to the remaining olive oil and balsamic sauce.
After 15 minutes the veggies should be tender and starting to caramelize on the edges. Remove the tray from the oven and add the 4 pieces of salmon.
Rub some of the sauce with herbs over each piece of salmon and then spoon the remaining sauce over the veggies and then return the sheet pan to the oven for 7 minutes until the salmon is cooked.