what restaurants in the saginaw area have good salmon dishes Sheet Pan Dinner: Salmon with Dill, Butternut Squash and Sugar Snap Peas

Make three completely different dishes by baking everything in a pan.This simple strategy will prepare each food at the same time, ready for the rich and colorful food full of taste.Cut off the end and peel your butternut pumpkin with a vegetable peeler.
Once you cut it open, scoop out the seeds with a spoon.Cut the squash into 1-inch pieces.Bigger pieces than this won't cook fast enough, so be careful.Our goal is to cook salmon, peas and pumpkins perfectly at the same time.
Melt your butter in a microwaveA safe bowl, then add dill and 1/2 teaspoons of salt, plus a little pepper.Pour half of the olive oil on the pumpkin, coat each piece with your hand and put it on half of the paper tray.Sprinkle the remaining salt and pepper mixture in half.
Put each salmon on a foil.
Apply the butter mixture and put two slices of lemon on it.Fold the tin paper and each salmon is cooked in its own pocket.Bake at 400 degrees F for 25 minutes.After 25 minutes, remove the salmon bag from the plate.
Your salmon will cook perfectly, but don't open the foil bag yet.Keep the foil warm for each fillet until the rest of your meal is ready.Add sugar beans to the pan and apply the remaining olive oil to it.
Sprinkle the last bit of salt and pepper and coat each pea with pliers.Return to the oven for another 10 minutes.Open the salmon pocket and serve the vegetables.