Cajun Salmon Traybake
Sheet pan salmon with Cajun spices, roasted vegetables, and aromatic herbs. Fish and vegetables cook together in one pan, developing caramelized edges and tender interiors.
Ingredients
Method
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Pat salmon fillets dry with a paper towel. Cut yellow squash into half-moons, red onion into thick wedges, and bell pepper into dice. Mince garlic and chop fresh parsley.
Toss vegetables with 1.5 tablespoons olive oil on the prepared sheet pan. Spread them in a single layer and season lightly with salt and pepper.
Arrange salmon fillets skin-side down on top of vegetables. Brush salmon with remaining olive oil.
Mix Cajun seasoning blend with minced garlic. Rub the mixture evenly over the salmon fillets. Tuck lemon wedges among the vegetables.
Bake for 18–22 minutes, until salmon flakes easily with a fork and vegetables are caramelized at the edges.
Remove from oven and scatter fresh parsley over the pan. Serve hot with lemon wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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