Sheet Pan Salmon Dinner
You guys. Are you sheet panning yet? If not, you're missing out. It's one of the easiest ways to prep a healthy, hearty and delicious meal for your family - and walk away with leftovers for lunch. Simply seasoned with salt, pepper and lemon, this salmon is topped with scallions and packs the perfect amount of flavor with the greatest amount of ease. Paired with parmesan cauliflower, and smoked paprika sweet potatoes, this meal is no joke. AND THE CLEANUP IS SO EASY. Get ready to sheet pan for life.
Serves: 5 servings for recipe below, but a mixed bag. You can ask the fish guy to give you 1/3 lb to 1/2 lb fillet per person for ease. I bought a 1.5lb slab and cut it into 5 equal servings - which is about 1/3lb fillet per person - which is plenty.
For the recipe below: if you're cooking for 2 adults you'll have 2 servings for dinner and about 3 servings leftover to make lunches out of. Cooking for 4 adults? Add an extra sweet potato. Cooking for 4 adults and want leftovers for lunch? Double the recipe! Am I confusing you? Contact me and I'll walk you through it - seriously! Don't hesitate to reach out!
- 1.5lbs raw salmon slab(I used wild sockeye, but feel free to use what you like in terms of salmon) cut into five 1/3lb fillets. Or, if you bought individual fillets, good on you.
-2 sweet potatoes, peeled & cubed
-1 head of cauliflower, stems removed and florets broken into about 1 to 2-inch rounds.
-3 TBS olive oil
-1 TBS garlic powder divided into 1/2 TBS
-1 tsp smoked paprika
-3 tsp salt divided into 1 tsp (or more or less if you like salt/don't like salt)
-black pepper to taste
-1/4 cup shredded parmesan cheese
-diced scallions and lemon slices for serving
Preheat oven to 400 degrees. Spray a large sheet pan with cooking spray. In one corner spread out the sweet potatoes, drizzle with 1TBS olive oil, sprinkle with 1/2 TBS garlic powder, 1 tsp salt, 1 tsp smoked paprika and a dash of pepper to taste. Toss well with your hands.
In another corner, spread out the cauliflower and drizzle with 1 TBS olive oil, 1/2 TBS garlic powder, 1 tsp salt and a dash of pepper to taste. Toss well with your hands.
Pop in the oven and set the timer for 20 minutes.
Meanwhile, get your fish fillets ready. Pat them dry with a paper towel. Drizzle 1 TBS olive oil evenly over fillets. Gently rub the olive oil in with your hands. Just do it. Don't freak out. The fish is dead. You will wash your hands. This will not kill you. Then evenly season each side with the remaining 1 tsp salt (feel free to use more salt if you life salt) and some pepper. If you're going to freak out about it you can cover the salmon and place it in the fridge until it's ready to go onto the baking sheet, but you can also leave it out until it's ready to go in the oven.
When the timer goes off, check the potatoes - can you pierce them easily with a fork? If so, you're ready. If not, pop the tray back in the oven for another 5 minutes.
When the potatoes are easily pierce-able, it's time to add the salmon to the baking sheet. Place the fillets skin-side up so the meat is directly against the baking sheet. If you like your salmon medium-rare bake it for 4-6 minutes. For medium bake for 10 minutes. For over-dried salmon cook for more than 12 minutes. :)
To check if salmon is done, break a part the middle of the flesh of the largest piece of salmon. Medium-rare will be pink-ish red in the center. Everything else will be salmon pink.
Once salmon is done turn on your broiler, sprinkle the parmesan cheese over the cauliflower and place the tray back into the oven for 2-3 minutes to crisp up the skin and melt the cheese. Pull out of the oven once cheese is melted and skin slightly bubbles up. Top salmon with sliced lemon rounds and scallions. And feel free to sprinkle scallions on everything. Because scallions are delicious!
And take a look below to see what I did with the leftovers - I made three very different and delicious lunches. Recipes will be up soon!