Roasted Salmon with Lemony Spring Vegetables Recipe

Name: Roasted Salmon with Lemony Spring Vegetables Recipe
Total time: 65 min
Ingredients: HERBED MAYO; 1 cup Blue Plate® Mayonnaise; 2 teaspoons chopped fresh chives; 2 teaspoons chopped fresh basil leaves; 1 teaspoon tarragon; 1 teaspoon Dijon mustard; 1 teaspoon lemon zest; ½ teaspoon lemon juice; Salt and pepper to taste; ROASTED SALMON; 1 cup sliced asparagus, about 1-in pieces, cut on a bias; 1 cup sliced sugar snap peas, cut into thirds on a bias; ½ cup spring peas; ½ cup shaved radishes; 2 teaspoons salt plus extra to taste; 4 (6-ounce) fillets wild-caught salmon; Black pepper, to taste; ¼ cup Herbed Mayo; 2 tablespoons unsalted butter; 1 tablespoon chopped fresh herbs (such as basil, thyme, lemon verbena or parsley); ¼ teaspoon lemon zest

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Roasted wild-caught salmon with lemony spring vegetables. Easy 30-minute recipe using Blue Plate Mayonnaise and fresh herbs. Perfect for a light dinner.

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Ingredients

HERBED MAYO
1 cup Blue Plate® Mayonnaise
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh basil leaves
1 teaspoon tarragon
1 teaspoon Dijon mustard
1 teaspoon lemon zest
½ teaspoon lemon juice
Salt and pepper to taste
ROASTED SALMON
1 cup sliced asparagus, about 1-in pieces, cut on a bias
1 cup sliced sugar snap peas, cut into thirds on a bias
½ cup spring peas
½ cup shaved radishes
2 teaspoons salt plus extra to taste
4 (6-ounce) fillets wild-caught salmon
Black pepper, to taste
¼ cup Herbed Mayo
2 tablespoons unsalted butter
1 tablespoon chopped fresh herbs (such as basil, thyme, lemon verbena or parsley)
¼ teaspoon lemon zest