Salmón al ajillo con mantequilla en bandeja

Ingredientes

• 4 salmon fillets
• 1 lb baby potatoes, halved
• 2 cups carrots
• 2 cups Brussels sprouts, halved
• 3 tablespoons olive oil
• 4 tablespoons butter, melted
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped parsley
• Lemon wedges, for serving

Preparación

1. 1

   Heat the oven to 400°F and lightly grease a large sheet pan so the vegetables roast evenly without sticking. Use a pan large enough to spread the vegetables out rather than piling them deeply, which helps their edges roast instead of steam.

2. 2

   Arrange the baby potatoes, carrots, and Brussels sprouts on the pan. Toss with olive oil, salt, black pepper, and Italian seasoning, then roast for 20 minutes. After 20 minutes, the vegetables should be starting to soften and show light browning around the edges, although the potatoes may not yet be completely tender.

3. 3

   While the vegetables roast, season the salmon fillets with paprika, salt, and black pepper. Stir the melted butter with the minced garlic and lemon juice until well combined. The garlic should be evenly suspended through the melted butter so every salmon fillet gets some of the mixture.

4. 4

   Nestle the salmon among the partially roasted vegetables and spoon the garlic butter mixture over each fillet. Return the pan to the oven for 12 to 15 minutes, until the salmon flakes easily and the vegetables are tender. The salmon should look opaque and separate into moist flakes when gently pressed with a fork. For food-safety guidance, the thickest part should reach 145°F. The potatoes should be easily pierced with a fork.

5. 5

   Scatter chopped parsley over the finished pan and serve with lemon wedges. Store any leftovers in an airtight container for up to 2 days. Serve while the salmon is moist, the vegetables are hot, and the garlic butter is still glossy across the pan.