WITH CAPERED LEMON DILL SAUCE
NONSTICK COOKING SPRAY SALMON FILLET unsalted butter honey lemon olive oil zucchini red onion cherry tomotoes S&P sour cream mayonnaise capers dill garlic powder For serving: rice or grain of choice
Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with foil for easy clean up, lightly spritz with cooking spray. Pat salmon dry with a paper town, and place skin-side down in the middle of the baking sheet. Season with salt. Prepare the lemon honey butter in a small bowl. Slice & dice veggies according to the ingredients list.
Once the butter & veggies are prepped, use paper towel to pat the surface of the seasoned salmon as dry as possible. Spoon half of the prepared lemon honey butter over the surface of the salmon & season with ground black pepper as desired. Arrange the seasoned zucchini around the salmon.
Place the sheet pan on the center rack in the oven. Bake for 10 minutes. At the 10 minute mark, remove the sheet pan from the oven & turn the oven’s broiler on its highest setting.
Place the tomatoes & onions in a bowl, drizzle the remaining olive oil over top, then season with S&P & toss. Arrange the seasoned tomatoes & onions around the salmon & spoon the remaining lemon honey butter over the salmon. Place the sheet pan on the high rack under the broiler. Broil 5-6 minutes, or until the salmon is cooked to your liking & the veggies are tender. Remove from the oven & set aside for serving.
Meanwhile, as the salmon bakes & broils, prepare the capered lemon dill sauce. Combine all listed ingredients in a bowl. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Stir to combine well. Set aside for serving, or store in an airtight container in the refrigerator for up to 5 days.