SHEET PAN SUPERBLY HERBY SALMON WITH BRUSSELS AND POTATOES

Gluten-free|Seafood|Superbly Herby

Ingredients

The Veggies:

2 pounds Brussel sprouts, cut in half (root end cut off)

2 pounds potatoes, cut into 2-3” chunks (about the same size as the Brussel sprouts)

⅓ – ½ cup olive oil

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon Dish off the Block Superbly Herby Spice Blend

2 tablespoons honey or hot honey

The Salmon:

½ cup mayonnaise

½ cup grated parmesan cheese

½ cup onions, finely chopped

1 teaspoon Dish off the Block Superbly Herby Spice Blend

3 pounds salmon fillets, cut into portion size pieces

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper or foil.

Spread the Brussel sprouts and potatoes in an even layer on the baking sheet. Drizzel the olive oil all over and season with the salt, black pepper, and Superbly Herby seasoning. Toss to coat. Place in the oven and bake for 20 minutes.

While the veggies cook, combine the mayo, parmesan, onions, and Superbly Herby in a small bowl and mix well.

Place the salmon on a large cutting board and season with the salt and black pepper. Spread the mayo-parm mixture evenly all over the tops of the salmon.

After 20 minutes, remove the pan from the oven and toss the veggies with tongs. Nestle the salmon portions in between the veggies on the pan. Place the pan back in the oven and bake for an additional 18-20 minutes until the salmon is just cooked through and flakes in the center.

Garnish with fresh parsley and serve immediately. Devour!