Sheet pan dinners are a secret weapon for busy weeknights. We love this salmon and potato version from Joanna Keohane of The Family Food Kitchen, but you can also swap the salmon for chicken or tofu, and use whatever veggies you’d like. Says Joanna: “You can’t beat a sheet pan dinner in summer! The prep is minimal and you can use all those seasonal veggies you’ve been meaning to cook with! Plus with just one pan to wash you can spend more time relaxing outside.” She suggests not overcrowding the pan to avoid soggy veggies, and prep the ingredients ahead if you want to save time—but eat immediately after cooking.
INGREDIENTS
- 1½ lbs Baby Potatoes – scrubbed, and halved if large
- 4 Salmon Fillets
- 1 bunch Asparagus – trimmed
- 1 head Broccoli – cut into small florets
- 16 oz Cherry Tomatoes
- 1 Lemon – juice only
- 2 tbsp Olive Oil
- Sea Salt and Black Pepper
- 1 tbsp Dill – chopped
- ½ cup Yogurt
INSTRUCTIONS
1. Preheat the oven to 400°F/200°C
2. Line a large sheet tray with parchment paper.
3. Toss the potatoes in half the olive oil, sea salt and pepper on the tray until fully coated.
4. Roast the potatoes for 15-20 minutes, until they are starting to soften. Pull the sheet pan out of the oven.
5. Place the asparagus spears, broccoli florets and cherry tomatoes around the potatoes and add the salmon fillets on top.
6. Add the remaining olive oil, sprinkle over half the lemon juice and season with more salt and pepper.
7. Cook for a further 10-15 minutes, until the fish is cooked through.
8. Meanwhile to make the sauce, add the remaining juice of half a lemon to the yogurt and season with sea salt to create a sauce.
9. Serve the fish and veggies with the yogurt sauce drizzled over the tray. Top with fresh dill.