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Roasted Salmon Steaks with Snap Peas and Radishes

Serves 4
Time 20 min
This delicious sheet pan dinner is packed with fresh flavor and can be on the table in about 30 minutes. We suggest using salmon steaks, but you can substitute four 6-ounce salmon fillets.
Ingredients
  • 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
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.