Tag Archives: do-ahead

One Pan Dinner: Salmon and roasted veggies

This could not be any easier. Not only do you just dirty one pan in the entire dinner, but the prep entails just one bowl. Here’s what you need:

  • 2 salmon fillets
  • 1/2 small bag baby potatoes or 2 c. butternut squash or sweet potato chunks
  • 1 large broccoli crown
  • 3 T. olive oil, mixed use
  • kosher salt, to taste OR garlic salt
  • soy sauce, to taste
  • sriracha sauce, to taste
  • 1 T. hoisin sauce or ketchup or 1/2 T. balsamic vinegar and 1/2 T. honey

If you plan to cook immediately after prepping the food, go ahead and preheat your oven to 375 F. If you are prepping ahead of time and want to let the fish marinate a bit, wait to preheat your oven.

Next prep the potatoes. Pour two T. olive oil into a largish prep bowl. Rinse the potatoes, butternut squash, or sweet potato chunks you plan to use. Rinse off the broccoli and cut into largish bite-sized chunks and drop into the oil. Cut the potatoes in half and drop into the olive oil. If using butternut squash or sweet potatoes just drop into the olive oil, stir around to make sure all the pieces are covered and then spread on a large rimmed sheet pan. Sprinkle with salt or garlic salt. Next, add soy sauce, sriracha, and hoisin to olive oil in the bowl and add one more T. of oil. Mix all together. Take the salmon fillets and place them into the bowl, skin side facing up, directly into the sauce so that they absorb the seasonings into the flesh. You can leave them to marinate 30-45 minutes. Or, cook immediately.

When ready to bake, first place the sheet pan into the preheated oven and bake for 15 minutes. When the veggies have roasted for fifteen minutes, remove sheet pan from oven briefly and set on top of stove. Carefully remove the salmon from the marinade and place skin side down on the hot sheet pan (with the partially roasted vegetables) . Drizzle whatever remains of the marinade on top of the fillets. Return pan to oven and roast for another 20-25 minutes, or until vegetables and salmon fillets are done. You may need to adjust the cooking times based on the size of your potato/butternut squash chunks and the thickness of the salmon fillet. For 1-1 1/2 inch potato chunks and average sized salmon fillets, the times given are about right. Voila! Dinner is ready and there are very few dishes to wash! Enjoy.

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