This is a one-sheet-pan dinner. Quick, easy, healthy and flavorful. Perfect for a busy weekday night and a fast cleanup. If you are not a salmon person, use another fish or even chicken breast. If you like a bit of carbs, add fingerling, red, or gold potatoes to this dish. Just make sure you bake your potatoes for 20 minutes before adding the other ingredients to the tray.
2 salmon filets
1 tablespoon olive oil
6oz white or crimini mushrooms, halved or sliced. We like the consistency of halves. .
1 bunch of scallions or shallot, thinly sliced
1/2 pound green beans
1 cup cherry or grape tomatoes, halved
1/2 cup fresh parsley, chopped (optional)
Optional: Any or all of the following: 1 tablespoon Dijon mustard, sprinkle of basil or tarragon.
Step 1: Preheat oven to 375 degrees F. Slice 1/2 of lemon into thin rounds. Set aside.
Step 2: In a large bowl, combine salt, pepper, juice of 1/2 lemon and olive oil. Add optional ingredients if using. Stir until well dissolved. Toss green beans, scallions/shallots and tomatoes in the bowl until they are well coated in the lemon & oil mixture.
Note: If you want to add potatoes to this dish, you should coat them in a bit of the lemon and oil mixture and bake them for 20 minutes before proceeding to step 3.
Step 3: Place salmon filets skin down in the center of a baking sheet. Place 2 thin slices of lemon on each filet. Sprinkle with a bit of salt and pepper. If you chose to add potatoes, push them aside to make room for the salmon.
Step 4: Put veggies around the salmon. Pour any remaining dressing over the salmon.
Step 5: Bake for 20 minutes. Note: If you like your salmon less well done, you may want to bake 15 minutes, then remove the fish from the tray, THEN broil veggies alone until they are done to your liking (3-4 minutes). Make sure to keep a close eye on them so they don’t burn.
Step 6: Plate the salmon along with veggies and garnish with parsley and any remaining juice you can squeeze from your lemon.