Sheet pan salmon dinner recipes offer a convenient way to enjoy healthy, delicious meals with minimal effort. Dishes like Lemon Garlic Butter Salmon With Asparagus and Honey Mustard Glazed Salmon With Brussels Sprouts are made in about 30 minutes. The versatility of salmon allows for diverse flavors, from Teriyaki to Spicy Cajun. These recipes simplify preparation and clean-up while delivering great taste. Discover various combinations that turn a simple dinner into something special.
Lemon Garlic Butter Salmon With Asparagus
Lemon Garlic Butter Salmon with Asparagus is a delightful and vibrant sheet pan dinner that's perfect for busy weeknights or impressing guests on special occasions. This dish features tender, flaky salmon fillets infused with zesty lemon and rich garlic butter, complemented by crisp-tender asparagus.
With a total prep and cook time of just about 30 minutes, it's ideal for those looking for a quick yet elegant meal option.
Ingredients:
- 4 salmon fillets
- 1 bunch asparagus, trimmed
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and pepper, to taste
- Lemon slices, for garnish
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.
- In a small bowl, mix together the melted butter, minced garlic, lemon juice, and lemon zest. Season with salt and pepper.
- Place the salmon fillets on one side of the prepared sheet pan and drizzle half of the lemon garlic butter mixture over them. Make sure to coat the fillets evenly.
- Spread the trimmed asparagus on the other side of the sheet pan, and drizzle with the remaining lemon garlic butter. Season with salt and pepper.
- Place lemon slices on top of the salmon and asparagus for added flavor.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender yet crisp.
- Remove from the oven, garnish with chopped fresh parsley, and serve immediately.
Variations & Tips:
- Add other Vegetables: You can include additional vegetables like cherry tomatoes or bell peppers for more color and flavor.
- Herbs: Try adding fresh herbs, such as dill or thyme, for an extra layer of flavor.
- Crisp It Up: For a crispy finish on the salmon skin, switch to broil for the last 2-3 minutes of cooking, watching carefully to avoid burning.
- Side Suggestions: Serve with rice, quinoa, or crusty bread to soak up the delicious garlic butter sauce.
- Meal Prep: This dish can be prepped in advance by marinating the salmon ahead of time and placing the asparagus on the pan right before baking.
Enjoy this quick, tasty, and nutritious sheet pan dinner that's sure to please everyone at the table!
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Teriyaki Salmon and Broccoli
Teriyaki Salmon and Broccoli is a delightful sheet pan dinner that perfectly combines the rich flavors of marinated salmon with crisp, tender broccoli. This dish is ideal for busy weeknights, providing a wholesome meal in just 30 minutes.
With its vibrant colors and mouthwatering taste, it's sure to impress both family members and guests alike, making it a go-to choice for health-conscious eaters looking to savor a delicious meal without the hassle.
Ingredients:
- 4 salmon fillets
- 2 cups broccoli florets
- 1/4 cup teriyaki sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
- Green onions, chopped, for garnish (optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Line a large sheet pan with parchment paper for easy cleanup.
- Place the salmon fillets on one side of the sheet pan and arrange the broccoli florets on the other side.
- In a small bowl, mix together the teriyaki sauce, olive oil, minced garlic, salt, and pepper.
- Brush the teriyaki mixture generously over the salmon fillets and drizzle any remaining sauce over the broccoli.
- Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender yet still slightly crisp.
- Remove from the oven and garnish with sesame seeds and chopped green onions, if desired.
Variations and Tips:
- Vegetable Substitutions: Feel free to swap broccoli with other vegetables such as asparagus, snap peas, or bell peppers for a different flavor and texture.
- Marinating the Salmon: For a deeper flavor, marinate the salmon in the teriyaki sauce for 30 minutes before cooking.
- Add Rice or Quinoa: Serve the salmon and broccoli over a bed of steamed rice or quinoa for a complete meal.
- Spice it Up: Add a pinch of red pepper flakes to the teriyaki sauce if you like a hint of heat.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave before serving.
Enjoy your flavorful Teriyaki Salmon and Broccoli — a healthy and satisfying meal that's quick and simple to prepare!
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Honey Mustard Glazed Salmon With Brussels Sprouts
This Honey Mustard Glazed Salmon with Brussels Sprouts is a delicious and healthy sheet pan dinner that's perfect for busy weeknights or a cozy family meal. It combines tender salmon fillets with vibrant Brussels sprouts, all drizzled in a tangy honey mustard glaze that elevates the flavors.
With a preparation time of just 10 minutes and a cooking time of around 20 minutes, this dish is not only quick to make but also packed with nutrients, making it ideal for health-conscious eaters and busy families alike.
Ingredients:
- 4 salmon fillets
- 2 cups Brussels sprouts, halved
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Lemon wedges (for serving)
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the Dijon mustard, honey, olive oil, garlic powder, salt, and pepper until smooth.
- Place the halved Brussels sprouts on the prepared baking sheet and drizzle with a little olive oil, seasoning them with salt and pepper. Toss to coat.
- Make room in the center of the baking sheet and place the salmon fillets skin-side down. Brush the honey mustard mixture generously over each salmon fillet.
- Roast in the preheated oven for about 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork, and the Brussels sprouts are tender and slightly caramelized.
- Remove from the oven and garnish with fresh parsley and lemon wedges before serving.
Variations & Tips:
- For an extra crunch, consider adding slivered almonds or panko breadcrumbs on top of the salmon during the last few minutes of roasting.
- If Brussels sprouts aren't your favorite, substitute them with asparagus or green beans for a similar quick-cooking veggie option.
- You can also prepare the honey mustard glaze ahead of time and store it in the refrigerator for up to a week for easy meal prep.
- If you're cooking for a crowd, easily double the recipe by using a larger baking sheet or two separate sheets, adjusting cooking time as needed.
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Pesto Salmon With Cherry Tomatoes
Pesto Salmon with Cherry Tomatoes is a vibrant, healthy dish that bursts with flavor, perfect for a quick weeknight dinner or a special occasion.
With a preparation time of only 10 minutes and a cooking time of around 15-20 minutes, this dish is ideal for busy individuals or families looking for a nutritious meal that doesn't compromise on taste.
The combination of juicy salmon, aromatic pesto, and sweet cherry tomatoes creates a delightful Mediterranean-inspired feast that everyone will enjoy.
Ingredients:
- 4 salmon fillets
- 1 cup basil pesto
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
- Lemon wedges, for serving (optional)
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Line a sheet pan with parchment paper or aluminum foil for easy cleanup.
- Place the salmon fillets on the prepared sheet pan, skin-side down.
- Spoon an even layer of basil pesto over each salmon fillet, ensuring they are generously coated.
- Toss the halved cherry tomatoes with olive oil, salt, and pepper in a bowl. Spread the cherry tomatoes around the salmon on the sheet pan.
- Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove from the oven; garnish with fresh basil leaves if desired and serve with lemon wedges.
Variations & Tips:
- Add Vegetables: Include additional vegetables like asparagus, zucchini, or bell peppers for extra nutrition and flavor. Just be sure to adjust the cooking time depending on the vegetables you choose.
- Use Store-Bought or Homemade Pesto: If you're short on time, store-bought pesto saves time, but a homemade version will enhance the dish with fresher flavor.
- Serve with Grains: Pair this dish with a side of rice, quinoa, or couscous to create a more filling meal.
- Herb Substitutions: If you don't have pesto, you can season the salmon with herbs like dill, thyme, or parsley for a different flavor profile.
- Leftovers: Enjoy any leftovers cold in salads or wraps the next day for a delicious lunch option.
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Spicy Cajun Salmon With Sweet Potatoes
Spicy Cajun Salmon with Sweet Potatoes is a vibrant, one-pan meal that combines the bold flavors of Cajun spices with the natural sweetness of roasted sweet potatoes.
This dish is perfect for busy weeknights or when you're entertaining guests, as it requires minimal prep time and cooks together beautifully on a single sheet pan.
With a preparation time of just 15 minutes and a total cook time of around 30 minutes, it's an excellent choice for health-conscious individuals seeking a delicious, wholesome meal.
Ingredients:
- 4 salmon fillets
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 tablespoon cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh lemon wedges, for serving
- Chopped parsley, for garnish
Cooking Instructions:
- Preheat your oven to 425°F (220°C).
- Prepare the sweet potatoes: In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, pepper, and half of the Cajun seasoning until evenly coated. Spread them in a single layer on a large sheet pan.
- Bake the sweet potatoes: Place the sheet pan in the preheated oven and roast for 15 minutes, stirring halfway through.
- Prepare the salmon: While the sweet potatoes are roasting, in a small bowl, combine the remaining Cajun seasoning, smoked paprika, garlic powder, and a drizzle of olive oil. Brush this mixture over the salmon fillets.
- Add the salmon: After 15 minutes of baking the sweet potatoes, remove the sheet pan from the oven and create space in the center for the salmon fillets. Place the fillets skin-side down on the pan.
- Continue roasting: Return the sheet pan to the oven and bake for an additional 12-15 minutes, or until the salmon flakes easily with a fork and the sweet potatoes are tender and caramelized.
- Serve: Remove the pan from the oven, garnish the salmon with chopped parsley, and serve with fresh lemon wedges on the side.
Variations and Tips:
- Vegetable Additions: You can add other vegetables such as bell peppers, zucchini, or asparagus to the sheet pan for extra nutrition.
- Adapt Spice Levels: Adjust the amount of Cajun seasoning to suit your spice tolerance. A milder seasoning can be used for kids or those sensitive to heat.
- Meal Prep: This dish can be prepped ahead of time. Marinate the salmon and chop the sweet potatoes a few hours in advance, then simply assemble and cook when you're ready to eat.
- Leftover Ideas: Leftover salmon can be flaked into salads, mixed into pasta, or made into salmon tacos the next day.
Enjoy this flavorful and satisfying Spicy Cajun Salmon with Sweet Potatoes as a quick and healthful dinner option!
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Maple Soy Salmon With Green Beans
Maple Soy Salmon with Green Beans is a delightful sheet pan dish that combines the rich flavors of salmon with the sweetness of maple syrup and the umami of soy sauce, all while perfectly roasting fresh green beans alongside.
This dish is ideal for families or busy professionals looking for a quick yet impressive meal, taking only about 30 minutes from prep to table. It's nutritious, easy to prepare, and requires minimal cleanup, making it perfect for weeknight dinners.
Ingredients
- 4 salmon fillets
- 1 lb green beans, trimmed
- 1/4 cup maple syrup
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- Salt and pepper to taste
- Sesame seeds (for garnish, optional)
- Chopped green onions (for garnish, optional)
Cooking Steps
1. Preheat your oven to 400°F (200°C).
2. In a bowl, whisk together the maple syrup, soy sauce, olive oil, minced garlic, and grated ginger (if using). This will be your marinade.
3. Place the salmon fillets on one side of a parchment-lined sheet pan, and season with salt and pepper.
Pour half of the marinade over the salmon, ensuring it's well coated.
4. On the other side of the sheet pan, arrange the trimmed green beans. Drizzle them with the remaining marinade and toss to coat.
5. Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the green beans are tender-crisp.
6. Optional: Broil for an additional 2-3 minutes at the end for a slightly caramelized finish.
7. Remove from the oven and let it rest for a couple of minutes. Garnish with sesame seeds and chopped green onions before serving.
Variations and Tips
- For added complexity, try adding a splash of rice vinegar or a pinch of red pepper flakes to the marinade for a tangy or spicy twist.
- If you do not have green beans, asparagus or broccoli can be substituted as a great alternative.
- This recipe also works well with other fish such as trout or tilapia.
- To save time, you can prepare the marinade in advance and marinate the salmon for about 15-30 minutes before cooking.
- Serve with a side of steamed rice or quinoa to complete the meal.
Enjoy your delicious and effortless Maple Soy Salmon with Green Beans!
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Mediterranean Salmon and Vegetable Bake
Mediterranean Salmon and Vegetable Bake
Mediterranean Salmon and Vegetable Bake is a flavorful and vibrant dish that combines succulent salmon with an array of colorful vegetables, perfect for a wholesome weeknight dinner or a casual gathering. This dish brings the essence of the Mediterranean to your table with a wholesome balance of proteins, healthy fats, and vegetables. It takes approximately 30 minutes of preparation and 25 minutes of baking, making it a quick and easy option for busy home cooks and health-conscious families alike.
Ingredients:
- 4 salmon fillets (about 6 ounces each)
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced into half-moons
- 1 bell pepper (red or yellow), sliced
- 1 small red onion, sliced
- 1 cup Kalamata olives, pitted and halved
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Juice of 1 lemon
- Fresh parsley or basil, for garnish
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
- In a large bowl, combine the cherry tomatoes, zucchini, bell pepper, red onion, and Kalamata olives. Drizzle with 2 tablespoons of olive oil, then sprinkle with oregano, garlic powder, salt, and pepper. Toss to combine and guarantee the vegetables are well coated.
- Arrange the vegetable mixture on one half of the prepared baking sheet, leaving space for the salmon on the other half.
- Place the salmon fillets skin-side down on the empty side of the baking sheet. Drizzle the fillets with the remaining olive oil, and season with salt, pepper, and lemon juice.
- Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender and slightly caramelized.
- Remove from the oven and let it rest for a few minutes before garnishing with fresh parsley or basil.
Variations and Tips:
- For added flavor, you can marinate the salmon in lemon juice, garlic, and herbs for 30 minutes before baking.
- Feel free to swap out the vegetables based on your preference or what you have on hand; asparagus, broccoli, or eggplant would work well.
- To make it a complete meal, serve this dish with cooked quinoa, couscous, or a fresh salad.
- Guarantee the vegetables are cut evenly for consistent cooking times.
- For an extra boost of flavor, consider adding crumbled feta cheese on top of the vegetables before baking.
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Dijon Herb Crusted Salmon With Zucchini
This Dijon Herb Crusted Salmon with Zucchini is a delightful and nutritious sheet pan dinner that is perfect for busy weeknights or a relaxed weekend meal.
Packed with flavor from tangy Dijon mustard and fresh herbs, this dish is both easy to prepare and visually appealing, making it a great choice for family dinners or entertaining guests.
With a total preparation and cooking time of around 30 minutes, you'll have a delicious meal on the table in no time.
Ingredients:
- 4 salmon fillets
- 2 medium zucchinis, sliced into half-moons
- 2 tablespoons Dijon mustard
- 1 tablespoon honey (optional)
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- Salt and pepper, to taste
- Lemon wedges, for serving
Cooking Instructions:
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it with cooking spray.
- In a small bowl, mix together the Dijon mustard, honey (if using), olive oil, parsley, dill, thyme, salt, and pepper until well combined to create the herb crust.
- Place the salmon fillets on the prepared sheet pan, skin-side down. Spread the herb mixture evenly over the top of each salmon fillet.
- Arrange the zucchini slices around the salmon, drizzling a little olive oil and seasoning with salt and pepper.
- Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the zucchini is tender.
- Remove from the oven and serve with lemon wedges on the side for a fresh squeeze of juice.
Variations and Tips:
- Feel free to swap out zucchini for other vegetables like asparagus, bell peppers, or cherry tomatoes for a different flavor profile.
- For an added crunch, sprinkle some breadcrumbs or crushed nuts over the herb crust before baking.
- You can marinate the salmon in the Dijon mixture for 10-15 minutes prior to cooking for an extra burst of flavor.
- This dish pairs well with a side of quinoa, rice, or a fresh salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven or microwave.
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Mango Salsa Salmon With Bell Peppers
Mango Salsa Salmon with Bell Peppers is a vibrant and healthy sheet pan dinner that's perfect for those looking to whip up a delicious meal without spending hours in the kitchen. This dish combines succulent salmon fillets with a invigorating mango salsa and colorful bell peppers, making it an ideal option for families or anyone entertaining guests.
With a prep time of just 15 minutes and a cook time of 20 minutes, you can enjoy a fresh and flavorful dinner that's ready in under an hour.
Ingredients:
- 4 salmon fillets
- 1 ripe mango, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, finely chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- Fresh cilantro, chopped (for garnish)
- Optional: 1 jalapeño, minced (for heat)
Cooking Instructions:
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it with cooking spray.
- In a medium bowl, combine the diced mango, red bell pepper, yellow bell pepper, red onion, lime juice, olive oil, salt, pepper, and garlic powder. If desired, add the minced jalapeño for an extra kick. Mix well and set aside to marinate.
- Place the salmon fillets on one side of the prepared sheet pan. Season them with salt, pepper, and a sprinkle of garlic powder.
- Arrange the marinated mango salsa mixture and the bell peppers on the other side of the sheet pan.
- Bake in the preheated oven for about 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once done, remove from the oven and garnish with chopped cilantro before serving. Enjoy!
Variations and Tips:
- You can substitute the mango with other fruits such as pineapple or peach for a different flavor profile.
- If you prefer, you can use other proteins like chicken breast or shrimp instead of salmon.
- Feel free to add other vegetables like zucchini or asparagus to the sheet pan for extra nutrients.
- Serve this dish with a side of quinoa or brown rice for a complete meal.
- For an added flavor twist, marinate the salmon in a soy sauce or teriyaki mixture for a few minutes before baking.
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South Western Salmon With Corn and Avocado
This South Western Salmon with Corn and Avocado dish is a vibrant, flavorful sheet pan dinner that's perfect for a quick weeknight meal or a casual gathering with friends.
With bright spices and fresh ingredients, this dish is ideal for a health-conscious family looking to enjoy a satisfying dinner in about 30 minutes. The combination of tender salmon, sweet corn, and creamy avocado brings a unique twist to the dinner table.
Ingredients:
- 4 salmon fillets
- 1 can (15 oz) corn, drained
- 1 ripe avocado, diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh lime juice, for garnish
- Fresh cilantro, chopped (for garnish)
Cooking Instructions:
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine corn, diced avocado, red bell pepper, and red onion. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss gently to combine and set aside.
- In another bowl, whisk together the remaining olive oil, smoked paprika, cumin, salt, and pepper. Coat the salmon fillets with this spice mixture, ensuring they are evenly covered.
- Arrange the salmon fillets on the prepared sheet pan, spacing them apart. Pour the corn and avocado mixture around the salmon.
- Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
- Remove from the oven and drizzle with fresh lime juice. Garnish with chopped cilantro.
Variations and Tips:
- For added flavor, consider marinating the salmon in the spice mixture for 20-30 minutes before cooking.
- Swap out the corn for black beans for a different texture and flavor profile.
- You can also add sliced jalapeños for a spicier kick.
- Serve over a bed of quinoa or rice for a more filling meal.
- Leftovers can be used in salads, tacos, or wraps for lunch the next day.
Garlic Parmesan Salmon With Cauliflower
Garlic Parmesan Salmon with Cauliflower is a delightful and nutritious sheet pan dinner that combines savory salmon with tender roasted cauliflower, all seasoned to perfection. This dish is perfect for busy weeknights or when you want to impress guests with minimal effort.
With a total preparation and cooking time of about 30 minutes, it's ideal for families, couples, or anyone craving a delicious, healthy meal without spending hours in the kitchen.
Ingredients:
- 4 salmon fillets
- 1 head cauliflower, cut into florets
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Cooking Instructions:
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, mix together 2 tablespoons of olive oil, minced garlic, paprika, salt, and black pepper.
- Place the cauliflower florets on the sheet pan and drizzle with the garlic mixture. Toss well to coat the cauliflower evenly.
- Roast the cauliflower in the preheated oven for 10 minutes.
- While the cauliflower is roasting, brush the salmon fillets with the remaining 1 tablespoon of olive oil and sprinkle the tops with salt and black pepper.
- After 10 minutes, remove the sheet pan from the oven and push the cauliflower to the side to make space for the salmon fillets.
- Place the salmon fillets on the pan and sprinkle grated Parmesan cheese on top of each fillet.
- Return the sheet pan to the oven and roast for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once done, garnish with fresh parsley and serve with lemon wedges on the side.
Variations and Tips:
- For added flavor, marinate the salmon in lemon juice, olive oil, and herbs for about 30 minutes before cooking.
- You can substitute cauliflower with other veggies like broccoli, Brussels sprouts, or asparagus.
- Experiment with different spices such as Italian seasoning or chili flakes for a kick.
- To make this dish gluten-free, verify that your Parmesan cheese is not made with any additives containing gluten.
- Serve with a side of brown rice or quinoa for added carbohydrates, making it a complete meal.
Balsamic Glazed Salmon With Fresh Spinach
Ingredients:
- 4 salmon fillets
- 2 cups fresh spinach
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Lemon wedges, for serving
- Fresh herbs (e.g., parsley or basil), for garnish (optional)
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, salt, and pepper until thoroughly combined.
- Place the salmon fillets on a sheet pan lined with parchment paper or aluminum foil. Brush the balsamic glaze generously over each fillet.
- Bake the salmon in the preheated oven for 15 minutes or until the salmon flakes easily with a fork and is cooked to your desired doneness.
- While the salmon is baking, heat a skillet over medium heat. Add a splash of olive oil and toss in the fresh spinach, sautéing for 2-3 minutes until wilted. Season with salt and pepper.
- Once the salmon is done, remove it from the oven and serve alongside the sautéed spinach. Drizzle any remaining balsamic glaze from the pan over the top and garnish with lemon wedges and fresh herbs if desired.
Variations and Tips:
- For a complete meal, add vegetables such as cherry tomatoes, bell peppers, or asparagus to the sheet pan alongside the salmon.
- You can substitute maple syrup for honey to make the dish vegan.
- Use different herbs or spices, such as dill or paprika, to customize the flavor to your liking.
- If you're short on time, marinate the salmon in the balsamic glaze for 15-30 minutes before cooking for enhanced flavor.
- Serve the dish over cooked quinoa or rice for a heartier meal.
Thai Coconut Curry Salmon With Bok Choy
This Thai Coconut Curry Salmon dish is a delightful and vibrant recipe that combines the rich flavors of coconut milk with aromatic Thai spices.
Perfect for a weeknight dinner or a casual gathering with friends, this dish not only showcases the deliciousness of salmon but also includes nutritious bok choy, making it a wholesome meal.
The preparation time is about 15 minutes, with a cooking time of 20 minutes, resulting in a total time of 35 minutes to a flavorful dish that serves 4.
Ingredients:
- 4 salmon fillets
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 3 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 4 cups bok choy, chopped
- 1 red bell pepper, sliced
- 3 green onions, chopped
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
- Lime wedges, for serving
Cooking Steps:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, and lime juice until well combined.
- Place the salmon fillets on the prepared baking sheet. Pour half of the coconut curry sauce over the salmon.
- In a separate bowl, toss together the chopped bok choy and sliced red bell pepper with the remaining coconut curry sauce.
- Spread the bok choy and red bell pepper mixture around the salmon on the baking sheet.
- Bake everything in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once cooked, remove from the oven and garnish with chopped green onions and fresh cilantro.
- Serve the salmon and vegetables over jasmine rice, with lime wedges on the side for squeezing over the top.
Variations and Tips:
- For a spicier kick, add sliced jalapeños or crushed red pepper flakes to the sauce.
- Substitute the bok choy with other greens like spinach or kale if preferred.
- To make this dish a bit heartier, you can add sliced mushrooms or snap peas to the vegetable mix.
- For a smoky flavor, consider grilling the salmon instead of baking it.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and can be reheated gently in the oven or microwave.
Sesame Ginger Salmon With Snap Peas
This Sesame Ginger Salmon with Snap Peas is a vibrant and nutritious sheet pan dinner that is perfect for busy weeknights or impressing guests at a casual gathering.
The combination of tender salmon, fresh snap peas, and a zesty sesame-ginger marinade brings a delightful Asian flavor profile to the table. The dish is quick to prepare and cooks in just about 20 minutes, making it an ideal choice for families or individuals looking for a healthy, delicious meal without the fuss.
Ingredients:
- 4 salmon fillets
- 2 cups snap peas, trimmed
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- 1 tablespoon green onions, chopped (for garnish)
- Salt and pepper to taste
Cooking Instructions:
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it.
- In a small bowl, whisk together the soy sauce, sesame oil, honey (or maple syrup), grated ginger, and minced garlic until combined. This will be your marinade.
- Place the salmon fillets on one side of the prepared sheet pan. Drizzle half of the marinade over the salmon, making sure to coat each fillet evenly. Season with salt and pepper to taste.
- On the other side of the sheet pan, arrange the trimmed snap peas. Drizzle the remaining marinade over the snap peas, tossing to coat.
- Sprinkle sesame seeds over both the salmon and snap peas.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is flaky and the snap peas are tender-crisp.
- Remove from oven and garnish with chopped green onions before serving.
Variations and Tips:
- For a little extra spice, add a teaspoon of sriracha or red pepper flakes to the marinade.
- Substitute snap peas with other quick-cooking vegetables, such as broccoli, asparagus, or bell peppers.
- If you prefer grilled salmon, you can use an outdoor grill or a grill pan; just keep an eye on the cooking time as it may vary.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy cold in a salad.
Greek Lemon Dill Salmon With Couscous
This Greek Lemon Dill Salmon With Couscous is a delightful sheet pan dinner that combines the fresh flavors of the Mediterranean with the deliciousness of baked salmon. Ideal for busy weeknights or casual gatherings, this dish can be ready in just 30 minutes!
With the bright notes of lemon and the aromatic presence of dill, this recipe is suitable for anyone looking for a quick and healthy meal option, perfect for families or individuals alike.
Ingredients:
- 4 salmon fillets
- 1 cup couscous
- 1 ¾ cups vegetable or chicken broth
- 1 lemon (zested and juiced)
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Feta cheese, for topping (optional)
- Fresh parsley, for garnish (optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring the vegetable or chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff it with a fork.
- In a bowl, mix the lemon juice, lemon zest, dill, olive oil, salt, and pepper. Place the salmon fillets on the prepared baking sheet and brush them generously with the lemon-dill mixture.
- Arrange the cherry tomatoes and sliced red onion around the salmon on the baking sheet. Drizzle a little more olive oil over the vegetables and season with salt and pepper.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, add the fluffed couscous to the baking sheet when there's about 5 minutes left. Toss gently with the veggies and drizzle some of the remaining lemon-dill mixture if desired.
- Once the salmon is done, remove the sheet pan from the oven. Serve the salmon over a bed of couscous and top with feta cheese and fresh parsley if using.
Variations & Tips:
- You can swap out the dill for other fresh herbs like basil or cilantro for a different flavor profile.
- Add other vegetables such as bell peppers or zucchini alongside the salmon for added nutrition and flavor.
- For a gluten-free option, substitute the couscous with quinoa or rice.
- This dish can also be prepped ahead of time; marinate the salmon and chop the veggies earlier in the day for a quick assembly and cooking in the evening.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, making it a great meal prep option. Enjoy!
