True or False? Two of the best phrases you can hear when it comes to a weeknight recipe are “one-pot meal” and “sheet pan dinner,” right? These phrases immediately elicit a feeling of calm about the ease of the recipe and the lack of a messy clean up. Well I am going to do you one better, and call this recipe “sheet pan dinner(s)” as I will be cooking once and eating twice, or even more. My meal plan this week calls for salmon with roasted vegetables one night, and then using the leftover cooked salmon and roasted vegetables in an asian salmon bowl the next night.
Getting this meal on the table could not be any easier. It all starts with the vegetables. You really can use any vegetables that you have in your fridge or whatever looks good to you in the store that day. I went with peppers, onions, zucchini and eggplant. You can use asparagus, mushrooms, carrots; whatever floats your zucchini boat (ha!). Don’t mind the wine glass in the background, I find that to be an essential part of any good recipe – have a glass of wine while you cook!
Start by chopping the vegetables to about 1/2 inch pieces. You want to make sure they are relatively uniform so that they cook evenly.
Next you want to mix up your spice mixture. You can customize this part of the recipe as well. Want to add some heat? Add a pinch of cayenne or some red pepper flakes. Add some parsley or dried basil if you want to add some more herbaceous flavors. If you don’t like cumin, leave it out. This is one of the areas of cooking that I enjoy the most – trying new spices and combinations to see what I like and what flavors blend together well. Try something new you haven’t tried before and have fun with it! Once you have your mixture made, add some oil and sprinkle the spices onto the veggies and mix them all up to coat.
Spread out the vegetables on lined and sprayed baking sheets. You want the vegetables in a single layer so that they roast rather than steam. Leave some space in the middle for the salmon.
Pat the salmon dry, drizzle with olive oil and season with salt and pepper. Place the filets in the middle of the vegetables. Bake the salmon and veggies at 400 degrees for 12-15 minutes, depending on the thickness of the fish.
Plate the veggies in a pile on the plate and top with a beautifully roasted piece of salmon. I added some greek yogurt sriracha sauce on the side to add some heat. You can squeeze some lime or drizzle some hot sauce, or add some rice if you want a starch. Make the dish your own, that’s where the fun comes in!
Sheet Pan Salmon and Veggies
Ingredients
- 4 6oz salmon filets
- olive oil spray
- salt and pepper
- 1 large onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 eggplant
- 2 zucchini or yellow squash
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
-
Preheat oven to 400. Line a baking sheet and spray with olive oil spray.
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In a small bowl, combine paprika, oregano, garlic powder, cumin, salt and pepper.
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Chop the onions, peppers, eggplant, and zucchini/squash into a uniform size. Place all the vegetables in a large bowl and toss with olive oil and spice mix.
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Rub the salmon filets with olive oil and sprinkle with salt and pepper.
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Add the vegetables and spread into a flat layer, leaving empty space in the middle on the baking sheet. Add the salmon filets in the middle.
-
Place the baking sheet bake in the oven and bake for 12-15 minutes until your desired doneness for the salmon, depending on the thickness of the fish.
-
Remove from the oven and serve immediately.
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