Salmon & Roasted Vegetable Dinner

Ingredients

• 1.5 lbs Aqua Star Wild Pacific Salmon Fillet
• 1 bag Tattooed Chef™ Sheet Pan Vegetables
• 2 ears Kroger® Sweet Corn on the Cob, cut into thirds
• 3 tbsp olive oil
• 1 tsp dried dill or Italian seasoning
• Salt and pepper to taste
• 1 lemon (optional, for garnish)

Steps

1. Preheat oven to 400°F.
2. Arrange frozen sheet pan vegetables and corn pieces on a large sheet pan. Drizzle with 2 tbsp olive oil, season with salt and pepper.
3. Roast vegetables for 10 minutes.
4. Pat salmon dry with paper towels. Place skin-side down on the sheet pan among the vegetables. Drizzle with 1 tbsp olive oil, season with dill, salt, and pepper.
5. Return sheet pan to oven and bake for 12 minutes until salmon is opaque and flakes easily.
6. Divide salmon and vegetables among four plates.
7. Squeeze fresh lemon juice over salmon if desired. Serve warm.