One-Pan Salmon with Roasted Garlic Sauce

One-Pan Salmon with Roasted Garlic Sauce is a super easy midweek dinner, or for anytime!  From fridge to the table in 30 minutes! The Roasted Garlic Sauce has a wonderful tanginess from the lemon juice, Dijon mustard, and red wine vinegar. These blend well with the bold flavor of the roasted garlic. It’s Keto Friendly and Heart Healthy as well! Give this a try this week!

One-Pan Meal

One pan and one pot meals are just awesome! They make for excellent midweek meals because they are so easy with very little cleanup. This One-Pan Salmon with Roasted Garlic Sauce is a complete meal on one sheet pan. It’s quick, easy, and healthy!

Roasted Garlic Sauce

The roasted garlic sauce is so amazing! Typically, to get roasted garlic you have to take the whole bulb, cut off the top, and put it in the over for 45 minutes to an hour. However, with this easy meal, you also get an easy method of roasting garlic.

I take an entire head of garlic, remove the skin, and spread them around the sheet pan. This gives the veggies a little bit of a garlic flavor while getting roasted garlic. It does taste slightly different, however, it’s still amazing!

This sauce  also uses lemon juice, Dijon mustard, and red wine vinegar. These give the sauce a nice tang that offsets the garlic flavor so that it’s not overpowering.

How Long Does Salmon Last?

I won’t buy fish until I’m ready to cook it. At most, the day before. A rule of thumb I learned at the restaurant is that if fish smells like fish, it will taste like fish. You might be thinking, “Well, Duh! It is fish, sooooo, isn’t it supposed to taste like fish?” NO!

Growing up, I absolutely hated fish! My parents could not get me to eat it. They always bought those frozen fish sticks. I didn’t care how much ketchup or cocktail sauce you put on those things, to me, they’re nasty. Plus, my father would buy fresh flounder all the time, then freeze it! It was crazy.

Some people disagree, but from my experience in the restaurant business and life in general, most fish that is truly fresh, doesn’t taste like fish at all!

I almost always ask for fish from the walk-in and not take anything from the case. I also learned what days my local store receives their fish shipment and I buy on those day.

So for salmon, I would buy today what I am going to cook today or tomorrow. I don’t keep raw fish of any kind for more than 2 days.

Wild Caught Salmon vs Farm Raised

You can spot Wild Caught salmon immediately. Most salmon we see is that pinkish-orange color. That’s the farm raised salmon. Wild Caught is a darker color and the fillets are usually smaller. Because we’re used to the lighter color, many people will look at the darker fillets and be turned off, thinking there’s something wrong it. However, that the stuff that’s better for you!

Wild Caught is a bit pricier, but it’s definitely healthier. Most of the time we don’t have a choice. But if you do, splurge a little and get the Wild Caught. You won’t be disappointed!

Keto Friendly Meal

While I am not on the Keto diet, I did need to lower some bad numbers from my blood work and lose some pounds. The diet I went on is similar to Keto. I came up with this recipe during that period of my life. This has no carbs, therefore I ate this at least twice a month.

Heart Healthy Meal

Salmon is one of the best sources of protein for those of us watching our heart health. Loaded with omega-3, salmon helps lower the bad cholesterol (LDL) while raising the good (HDL). It is also one of the best ways to lower triglycerides! It even lowers blood pressure.

Even if you don’t have health issues like the ones mentioned above, eating salmon once a week can help prevent these issues from developing in the first place.

Pro Tip – One-Pan Salmon with Roasted Garlic Sauce

I do something with this recipe that I don’t do other times. Since I use a higher, the tendency is for the fat to come out of the salmon. You see this as white deposits on the fillets. So what I do to prevent this from happening is I cook the fish for 5 minutes upside down, then I turn them over and cook for another 5 minutes.

To get a more rare doneness, cook the salmon for only 3 or 4 minutes on each side.

One-Pan Salmon with Roasted Garlic Sauce Cooking Instructions

1.Preheat oven to 385° F.  Spray a sheet pan with cooking spray, or line it with foil.

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One-Pan Salmon with Roasted Garlic Sauce

Course Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Ingredients

One-Pan Salmon

• 1 pound Fresh Salmon skinned
• 1 bunch Asparagus
• 8 ounces Cherry Tomatoes (reserve 4 for sauce)
• 1 large Onion sliced
• 1 bulb Garlic, cloves unwrapped (reserve for sauce)
• 2 Tablespoons Olive Oil
• 2 Tablespoon Lemon Juice
• Salt and Pepper to taste

Roasted Garlic Sauce

• 1/2 cup Olive Oil
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Dijon Mustard
• 1 1/2 teaspoon Red Wine Vinegar
• 1/2 teaspoon Onion Powder
• 4 Cooked Cherry Tomatoes from this recipe
• 1 bulb Roasted Garlic from this recipe
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper

Instructions

One-Pan Salmon

1. Preheat oven to 385° F.  Spray a sheet pan with cooking spray, or line it with foil.

2. In a mixing bowl, add the asparagus, cherry tomatoes, onions, garlic cloves, olive oil, and lemon juice and season with salt and pepper.  Mix well to make sure everything gets coated well.

3. Spread out the vegetable on sheet pan. Place it in the pan in the oven and bake for 10 minutes.

4. Sprinkle 1 Tablespoon of lemon juice on the salmon and season with salt and pepper.  Cut the salmon into 4 pieces.  Set aside and cover.

5. Take the pan out of the oven and push the vegetables to the sides to make room for the salmon in the middle.  Put the salmon pieces skinned side up on the tray and bake for another 5 minutes.

6. Remove the tray once more and turn the salmon pieces over. Cook for another 5 minutes and remove form the over to serve.

Roasted Garlic Sauce

1. Remove all the cooked garlic cloves and 4 cherry tomatoes from the sheet pan and put in a blender or small processor.

2. Add the lemon juice, Dijon mustard, red wine vinegar, onion powder, salt and pepper.  Put the lid on and pulse a few times to roughly chop the ingredients.

3. Add in half of the olive oil and pulse 4 or 5 times.

4. Slowly drizzle in the remaining olive oil while running the blender.  Once all the oil has been added, continue to blend for another 10-15 seconds.