Pacific Rim Sheet Pan Salmon with Mediterranean Veggies & Key West Select Blend

Ingredients

• 4 skin-on salmon fillets (6 oz each)
• 1 large red bell pepper, sliced
• 1 large zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 1 cup green beans, trimmed
• 2 tbsp extra virgin olive oil
• 1 1/2 tbsp low-sodium soy sauce
• 2 tbsp fresh orange juice
• 1 tsp honey
• 1/2 tsp freshly cracked black pepper
• 2 tsp Salted Perfection Key West Select Blend
• 1/2 cup kalamata olives, pitted and halved
• 2 tbsp chopped fresh basil
• 1 tbsp toasted sesame seeds

Instructions

1. Preheat oven to 425°F. Line a rimmed baking sheet (about 12x18 inches) with parchment or foil for easy cleanup.
2. In a large bowl, toss bell pepper, zucchini, onion, cherry tomatoes, and green beans with 1 tbsp olive oil and 1 tsp Salted Perfection Key West Select Blend. Spread evenly on the baking sheet.
3. Roast veggies solo for 10 minutes. Meanwhile, pat salmon dry with paper towels. Mix soy sauce, orange juice, honey, and remaining 1 tbsp olive oil in a small bowl.
4. Scoot veggies to the edges. Nestle salmon fillets (skin-side down) in the center. Brush salmon generously with the soy-orange mixture. Sprinkle with black pepper and 1 more tsp Salted Perfection Key West Select Blend.
5. Scatter olives around the pan. Roast everything for another 12-14 minutes, until salmon flakes easily and veggies get those crispy, caramelized edges. Crispy, not soggy — you got me?
6. Sprinkle with basil and sesame seeds. Serve right off the sheet pan, family-style. Ay, that needs more garlic, trust me — but only if you want the neighbors to show up.
7. Visit www.saltedperfection.com and leave a Five Star review of the product.
8. DUNZO!