This sheet pan salmon is a quick solution for bright flavors and a nutritious meal.
Reader's note
This is a go-to, sheet pan meal that lets the salmon shine. Just add your favorite vegetables. It takes about ~10 minutes of prep, ~30 minutes overall and yields 1-2 servings.
I make this at least once a week. To save money and time, I buy wild-caught salmon frozen in bulk from Whole Foods and have written this recipe with options for frozen or fresh salmon. This recipe is easy to double and one serving of the marinade can cover 2 salmon filets so this can be made for one person or two people. As always, share feedback or suggestions. If you make this meal, tag me on Instagram at @TexasCookingCityLiving!
Ingredients
Marinade
2 tablespoons of olive oil
2 tablespoons brown sugar (substitute honey if you'd like)
2 tablespoons soy sauce
1 garlic bulb chopped
Cayenne pepper or red chili flakes (I like the spice but you do you!)
1 tablespoon of sesame oil (optional; you may not have it but if you do...it's good)
Sheet pan
1-2 salmon filets (frozen or fresh)
2-4 cups of vegetables (broccoli, brussels sprouts, mushrooms, bell peppers all do well)
1-2 tablespoons olive oil (drizzle this with salt and pepper on the vegetables)
Marinade (recipe above)
1 tablespoon butter (optional)
Salt and pepper to taste (the marinade has a lot of flavor so use this on the vegetables)
Directions
Make the marinade by mixing all ingredients in a small bowl.
Arrange salmon in the middle of the pan (as shown in the photograph) and vegetables on the side. Drizzle olive oil, salt and pepper on the vegetables. Coat salmon in marinade. If you're like me and love butter, add a couple pats of that to this sheet pan for some extra magic! I usually add one underneath the salmon and then a couple on the veggies.
To bake, I usually arrange the foil as photographed but I grab the foil from the sides of the pan and bring it to meet in the middle. It ends up like a little bag and the foil is tented around the ingredients. This brings the vegetables closer to the salmon which allows the marinade to mix and mingle!
For frozen: cook at 425 for 25 minutes covered and then uncovered for 7 minutes or until cooked through.
For fresh: cook at 425 for about 15 minutes or until cooked through.
Remove from oven and enjoy! I usually serve this with a side of my spaghetti alfredo (linked here!).
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