Sheet pan salmon and roasted veggies
Sheet pan dinner sounds familiar to you? If not, it's just a "throw everything on a baking sheet" and have dinner ready kinda thing! Magic. Mine is pretty balanced I'd say we got carbs (potatoes), protein (salmon) and 2 kinds of veggies (asparagus and brussels sprouts) because my household is divided. I'm the only one rooting for brussels sprouts!
Why is it great? Not much dishes to wash afterwards and a delicious meal ready in no time! Because veggies and fish cook differently, I just add the ingredients as I go to make sure nothing is overcooked. 25 minutes and you're set with a heart warming dinner.
Small update on the Covid-19 situation and what it means for my blog : like a lot of people, my almost 5 year old will no longer be going to school so I'll have her home with me. We will try to keep the posts coming but I am not sure how well we will manage that, so we'll see. I'm going to prioritize quality time with my family over recipes. Take care and don't go out!
Sheet pan salmon and roasted veggies (serves 4)
- 400g fresh salmon
- 1 asparagus bunch
- 200g Brussels sprouts
- 400g potatoes
- powdered garlic
- 1 tbsp chopped parsley
- Olive oil
- Salt and pepper
Preheat the oven at 180°C/350°F.
Peel and cube the potatoes.
Put parchment paper on a baking sheet.
Put the potatoes on the baking sheet with salt, pepper and garlic. Add a little bit of olive oil and massage the potatoes until well coated.
Bake for 10 minutes.
Meanwhile, wash and prep asparagus and Brussels sprouts.
Use a bowl or a shallow plate to oil the veggies generously and season well.
Add veggies to the baking sheet and bake for 10 more minutes.
Add the seasoned salmon to the baking sheet and add a touch of olive oil on top.
Bake for 8 minutes.
Get the baking sheet out and sprinkle with chopped parsley.