I make a lot of sheet pan salmon dinners…like, a lot lol, but last night’s throw-together version was 10/10. It was one of those dinners when I tossed together what we had in the fridge and somehow ended up with magic. The whole family devoured it (minus my daughter, who is getting less picky by the week but still draws a hard line at fish, ugh). Luca couldn’t get enough, Anel went back for seconds, and I sat there patting myself on the back… until I realized I hadn’t doubled the recipe. I woke up today craving leftovers that don’t exist! Lesson learned.
The best part of it all is that came together in under 30 minutes with only one pan to clean. Between homework, a late night theater schedule, bedtime routines, and the general chaos of weeknights, this kind of easy dinner is gold. I’ll be remaking it next week 1000%.
Garlicky Sheet Pan Salmon
Makes 2-4 servings
Ingredients:
- 1 lb baby potatoes, halved
- 1 large yellow onion, sliced
- 1 head broccoli, cut into florets (or a bag of pre-cut if you’re lazy like me!)
- 2 Tbs olive oil
- 1 tsp garlic powder
- 1 tsp dried parsley
- Salt and pepper to taste
- 1 lb center-cut salmon, cut in half
- 2 Tbs salted butter
- 1 Tbs Dijon mustard
- 1 tsp honey
- 1/4 cup chopped fresh dill
Directions:
- Preheat the oven to 400°F.
- In a large bowl, toss the potatoes, broccoli and onions with olive oil, garlic powder, parsley, salt and pepper
- Spread the veggies in a single layer on a sheet pan and bake for 10 minutes.
- Meanwhile, in a small bowl, mix the butter, mustard, honey, fresh dill, with salt and pepper to taste.
- Pat the salmon filets dry and spread the butter mix over them.
- Take the pan out of the oven and add the salmon.
- Bake for another 15-20 minutes (depending on the thickness of the fish), stirring the veggies halfway.
- Remove from the oven and serve hot.
- Enjoy!
