Sheet Pan Salmon with Veg and Crema
Ingredients
Salmon:
- 2.5-3 pound side of salmon skinned, if desired
- 3 teaspoon ground cumin divided
- 3 teaspoons chili powder divided
- 4 teaspoon garlic powder divided
- Salt and pepper to season liberally
- 2 tablespoons honey optional but encouraged
- 3-4 tablespoons avocado oil divided
- 1 red onion halved and sliced
- 2 peppers thinly sliced
- 8 Yukon gold potatoes finely diced
Crema:
- 3/4 cup Greek yogurt
- 3 tablespoons good olive oil
- Salt and pepper to season
- Juice of one lemon
- Optional drizzle of honey for the perfect touch of sweetness
Instructions
- Preheat oven to 425 degrees or 400 degrees on convection roast. Add the salmon to a sheet pan (feel free to use parchment paper if desired) and season with half of the spices. Add the optional honey and the oil and massage to coat. Scatter the vegetables around the fish and season with remaining spices and massage with some oil to coat everything. Cook for 25-30 minutes or until fish is firm and easily flakes with a fork and vegetables are tender yet crisp.
- Meanwhile make the crema by whisking everything together in a small bowl. Set aside.
- Enjoy salmon and vegetables with crema. This is also fun served in toasted tortillas!