On a sheet pan, toss the vegetables in the olive oil, sea salt, and black pepper. Season the salmon fillets on both sides with additional salt, pepper, and olive oil.
3
Nestle the fillets alongside the veggies, ensuring that everything is in an even layer and not overcrowded.
4
Bake for 12 to 18 minutes, depending on the thickness of the salmon. To check for doneness, insert a fork into the salmon and see if it flakes easily. Garnish with fresh lemon and dill before serving.
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Dry-Aged Sheet Pan Salmon
PREP TIME5 mins
COOK TIME20 mins
SERVINGS4
INGREDIENTS
3Tbsp
DLM Extra-Virgin Olive Oil
1
bunch asparagus, cut into 2-inch pieces
1cup
cherry tomatoes
4
(6 oz) Wester Ross Dry-Aged Salmon Fillets
Sea salt and pepper to taste
Lemon slices and fresh dill for garnish
INSTRUCTIONS
1
Preheat oven to 375°F.
2
On a sheet pan, toss the vegetables in the olive oil, sea salt, and black pepper. Season the salmon fillets on both sides with additional salt, pepper, and olive oil.
3
Nestle the fillets alongside the veggies, ensuring that everything is in an even layer and not overcrowded.
4
Bake for 12 to 18 minutes, depending on the thickness of the salmon. To check for doneness, insert a fork into the salmon and see if it flakes easily. Garnish with fresh lemon and dill before serving.
