Ingredients
The following ingredients have 4 Servings
- 3/4 pound sugar snap peas, strings removed
- 1 large bunch radishes (about 10), halved
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon coarse sea salt, divided
- 1/2 teaspoon ground black pepper, divided
- 4 (6- to 8-ounce) salmon steaks
- 4 green onions, thinly sliced
- 3 tablespoons chopped fresh dill
- Lemon wedges for serving
Instruction
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Place snap peas and radishes on half of the prepared baking sheet and sprinkle with oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Toss to coat evenly.
- Sprinkle salmon on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange on other half of the baking sheet.
- Roast until vegetables are tender and salmon is cooked through, 12 to 15 minutes.
- Toss vegetables with green onions. Sprinkle dill over salmon and vegetables and serve with lemon wedges.
