# Ingredient list:
→ Seafood
01 - 4 salmon fillets (approximately 6 ounces each), skin removed
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup baby carrots, sliced
04 - 1 cup broccoli florets
05 - 1 small red onion, cut into wedges
→ Pickle Twist Marinade
06 - 1/3 cup dill pickle brine
07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon Dijon mustard
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon freshly ground black pepper
→ Finishing Touch
11 - 2 tablespoons fresh dill, finely chopped
12 - 1 lemon, cut into wedges
# Step-by-Step Guide:
01 - Set oven to 400°F and allow to fully preheat.
02 - In a small bowl, whisk together pickle brine, olive oil, Dijon mustard, garlic powder, and black pepper until emulsified.
03 - Brush salmon fillets evenly with marinade and set aside to infuse for 10 minutes.
04 - Spread cherry tomatoes, baby carrots, broccoli florets, and red onion evenly on a large rimmed baking sheet.
05 - Nestle marinated salmon fillets among vegetables and drizzle remaining marinade over everything.
06 - Roast in preheated oven for 16-18 minutes until salmon flakes easily and vegetables are tender.
07 - Sprinkle fresh dill over salmon and vegetables, garnish with lemon wedges, and serve immediately.
