Name: Sizzling Salmon with Roasted Veggies and Sriracha Mayo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 1/2 cups green beans, trimmed; 1 tablespoon olive oil; 4 teaspoons olive oil; 1 pinch red chili flakes; 1 tablespoon fresh lemon juice; 1 teaspoon Italian seasoning; 1 tablespoon Sriracha; 1/2 medium cabbage, sliced into 1-inch thick slices; 1 1/2 teaspoons onion powder; 3 medium salmon fillets; 1/2 teaspoon Italian seasoning; Salt and black pepper to taste; 1/4 teaspoon minced garlic; 1/4 cup mayonnaise; salt to taste; 1/2 teaspoon black pepper; 1/2 teaspoon salt

salsa salmon

Experience a burst of flavors with this Sizzling Salmon, Roasted Veggies, and Sriracha Mayo recipe, perfect for a healthy dinner or meal prep. Sink your teeth into deliciously broiled salmon served with tender roasted cabbage and green beans, then drizzled with a tangy Sriracha mayo sauce.

Soybeans

Eggs

Fish

Lactose Free

Gluten Free

Mediterranean

Fresh Vegetables

gram

green beans

Oils

milliliter

olive oil

Seasonings

red pepper flakes

Juice

lemon juice

italian seasoning

Condiments

sriracha

cabbage

onion powder

Seafood

salmon

Salt & Pepper

minced garlic

mayonnaise

salt

black pepper

Thiamin (B1)

Vitamins

Cholesterol

Trans fatty acids

Saturated Fat

Vitamin D

Dietary Fiber

Carbohydrates

Sugar

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Vitamin E

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Protein

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin K

Beta-cryptoxanthin

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Sizzling Salmon with Roasted Veggies and Sriracha Mayo

Produce

Baking Goods

Beverages

Condiment & Toppings

Meat & Seafood

https://s3.amazonaws.com/grocery-project/recipe_images/sizzling-salmon-with-roasted-veggies-and-sriracha-mayo-2713120-2.jpeg

Preheat oven to 450°F. Line a large baking sheet with aluminum foil, then place parchment paper on top.

Spread green beans and sliced cabbage evenly on the prepared baking sheet.

Drizzle olive oil over the green beans and cabbage, then sprinkle with onion powder, Italian seasoning, salt, and pepper. Toss to coat.

Roast for 15-20 minutes or until vegetables are tender and lightly browned, stirring halfway.

Preheat the oven on high broil. Place a cast iron skillet under a pre-heated broiler for 10 minutes.

Remove the pan from the oven and put the salmon fillets skin-side down on the heated cast iron pan.

Pour olive oil on top of the salmon fillets and season with Italian seasoning, red chili flakes, salt, and black pepper.

Place the cast iron skillet back in the oven on high broil and cook for 8-10 minutes or until salmon is cooked through.

In a small bowl, whisk together minced garlic, mayonnaise, Sriracha, and lemon juice; season with salt.

Divide roasted cabbage, green beans, and salmon fillets evenly into 4 medium glass containers.

Cover with lids and store in the fridge for up to 3 days.

To reheat, microwave each container for about 1 1/2-2 minutes, depending on the power of your microwave.

Drizzle the Sriracha mayo sauce over your meal before serving.

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