If you searched for salmon on this blog, you would quickly realize that it is our favorite fish. We love it cooked every which way. And even though I do what I do for a living, I am also often in need of a dinner that practically gets itself onto the table. Not every day is a recipe testing day, and when it is it might be chocolate mousse, which is delicious but not a particularly responsible way to feed a family. Enter the salmon sheet pan supper, a meal that cooks all together on one sheet pan.
There are a lot of one pot meals available to cook, soups and stews, and things like One Skillet Chicken with Cheesy Orzo and Baby Kale and One-Skillet Cheesy Beef and Macaroni. But a one sheet recipe gives you that lovely caramelization, with the flavor and texture that comes with being roasted up and browned in the oven. And that is a nice change from other sorts of one pot dinners.
This arrangement of salmon, broccoli and potatoes is barely seasoned. Just salt and pepper and garlic a bit of red pepper flakes. I was sticking with FAST and EASY and SIMPLE. But you could sprinkle over some dried herbs, or tuck in a few sprigs of fresh herbs, like rosemary or thyme.
Main Ingredients for Salmon Sheet Pan Supper
- Salmon filets: When I can use salmon from Alaska I do. It has a wonderful rich flavor and is very sustainable. The seafood industry in Alaska does a bang up job of making sure that different species don’t get overfished and put into jeopardy. The goal: that the whole ecosystem of this critically important fishing industry stays healthy. Also, did I mention, how great the fish is?
- Broccoli: When you look at the way I explain cutting the broccoli it might seem wordy—it is really another version of cutting broccoli into florets, which you can also do. I love cutting broccoli (and cauliflower and broccoflower) this way. First cutting it into planks, and then cutting it into smaller pieces gives you more flat surface areas, and that seems to offer more opportunities for that delicious caramelization. Cut away as you wish.
- Potatoes: I used baby potatoes, cut in half. f you wanted to use larger potatoes, you could; just cut them into 1 to 1 1/2-inch pieces and use them just as directed.
Salmon, Potato and Broccoli Sheet Pan Supper: A simple and delicious weeknight fish dinner that cooks all together on one sheet pan.Tweet This
In this dish you start by roasting the vegetables on the sheet tray. The broccoli and potatoes will take longer to cook than the fish. Then you add the fish partway through the cooking period, so everything will be perfectly cooked all at the same time!
Try this with other fish, like cod or halibut or trout. If your fish filets are thinner than 1 inch, allow the vegetables to cook for 20 minutes instead of 15 before adding the fish filets.
What to Serve with Salmon, Potato and Broccoli Sheet Pan Supper
The beauty of this dish is that you need absolutely nothing else! You already have your protein, vegetable, and starch right on the baking sheet. But if you wanted to round out the meal with a salad, you could. Try a simple crunchy mixed green salad, or maybe a Caesar Salad.
Other Sheet Pan Suppers:
- Mediterranean Pork Loin with Roasted Vegetables
- Mushroom, Mozzarella, and Cherry Tomato Pizza
- Standing Rib Roast (more of a Skillet Supper, but still)
Salmon, Potato and Broccoli Sheet Pan Supper
- 1 head broccoli about 1 ½ pounds, cut into 1/2-inch thick slices, then slices cut into 1 inch pieces
- 1 pound baby potatoes halved
- 3 tablespoons olive oil divided
- 4 cloves garlic smashed
- ½ teaspoon red pepper flakes
- Kosher salt and freshly ground pepper to taste
- 4 6-ounce salmon fillets with or without skin
- Lemon wedges to serve, optional
- Preheat the oven to 450°F. Spray a rimmed baking sheet with nonstick spray (you can line it with foil or parchment paper first for easier clean up).
- Place the broccoli and potatoes on the baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle over the garlic, red pepper flakes, and salt and pepper. Toss the mixture then spread it out on the baking sheet in an even single layer. Roast for 15 minutes.
- While the vegetables are roasting, rub the pink side salmon fillets with the remaining tablespoon of olive oil. Sprinkle with salt and pepper. Remove the tray from the oven, and nestle the salmon in between the vegetables. Return the tray to the oven and roast for another 10 minutes, until the vegetables are crisp in spots and tender, and the salmon is cooked to your liking.
- Divide amongst plates and serve with the lemon wedges, if desired.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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