Salmon Puttanesca Sheet Pan
8.8g
Net Carbs
25.4g
Protein
15.5g
Fat
3.2g
Fiber
285
Calories
Ingredients:
- 1 large zucchini (323g)
- 16 cherry or grape tomatoes (272g)
- 4 medium slices red onion (56g)
- 20 kalamata olives
- 1/3 cup jarred roasted red pepper strips
- 1/2 tablespoon capers
- 2 tablespoons olive oil
- 1/2 teaspoons minced or pressed fresh garlic
- 1/2 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound (16 ounces) boneless salmon
- 1 lemon
- 1 sprig fresh rosemary
Directions:
- Preheat oven to 425°.
- Cut zucchini into roughly 1-inch cubes and place in a medium bowl. Slice cherry tomatoes in half and add to zucchini. Slice red onion into rounds, separating layers, and add to the zucchini along with the olives, roasted red peppers and capers.
- In a small bowl, combine the olive oil, minced or pressed garlic, anchovy paste, salt and pepper until well combined and evenly distributed. Drizzle the vegetables with 1 tablespoon of olive oil mixture, tossing to evenly coat. Arrange on a rimmed baking sheet in a single layer and roast in the oven for 10 minutes.
- While the vegetables are roasting, brush the salmon with the remaining olive oil mixture, and slice the lemon. Remove the sheet pan from the oven and toss the vegetables, creating space to add the salmon. Place the salmon on the sheet pan, toping with a couple lemon slices and rosemary sprigs. Distribute the rest of the lemon and rosemary over the vegetables. Roast salmon and vegetables for another 8 minutes, or until the salmon reaches an internal temperature of 145°F on an instant read thermometer. Cooking time for the salmon will depend on the thickness, 8 minutes is a good starting place for fillets about ½-inch thick.
- Divide the vegetables evenly between 4 plates (about ¾ cup or 134 g per plate), portion the salmon (about 3 ounces cooked salmon per serving), squeeze roasted lemon slices over the fish, and serve while warm.
