Recipes Easy Sheet Pan Salmon and Vegetables Recipe 1/10/2024 | By Diane Rossen Worthington Sheet pan meals have become so popular in the last few years. That’s because you cook everything on one pan, so cleanup is a cinch. There are days when all you want to do is get dinner on the table with the least amount of fuss and time commitment. But you shouldn’t have to sacrifice flavor. This one-pan sheet pan salmon and vegetables meal is such a great recipe because it satisfies the need to be Seriously Simple and is quite tasty. You can usually find packages of diced butternut squash at the supermarket, so no peeling and dicing is required. The only cutting is that of the zucchini, which takes just a few minutes. I also love the color palette of the orange and green vegetables against the pink salmon. I always use a sheet of parchment paper on the bottom of the sheet pan to avoid heavy cleaning. Make sure to coat the vegetables with the oil evenly and roast for about 25 minutes. Move the vegetables over to make room for the salmon and finish roasting, until the vegetables are almost browned, and the salmon is just cooked. I prefer my salmon just cooked through, but if you prefer a more well-done fish, feel free to cook everything for a few extra minutes. The balsamic mayonnaise coating complements the salmon flavor nicely. The touch of pesto is optional but adds just a slight herbal component. A well-chilled sauvignon blanc would make a nice pairing. Sheet Pan Salmon and Vegetables Dinner Serves 2 Ingredients: 1 pound peeled and cubed butternut squash 2 medium zucchinis, cut into 1-inch pieces 2 tablespoons olive oil Salt and pepper Thyme sprigs Zest of lemon 1 tablespoon mayonnaise 1 teaspoon balsamic syrup 1/2 teaspoon pesto, optional Salt and pepper 1 pound salmon filet, skinned Parsley, for garnish Directions: Preheat the oven to 400 F. Line a sheet pan with parchment paper. Arrange squash and zucchini on half the sheet pan. Drizzle the vegetables with 2 tablespoons olive oil and sprinkle with salt, pepper, thyme sprigs and lemon zest. Toss to evenly combine. Roast the vegetables for 25 minutes. While the vegetables are roasting, combine the mayonnaise, balsamic, pesto and salt and pepper; mix to blend. Smear the salmon filet with mayonnaise mixture evenly on top. Remove the vegetables from the oven and using tongs, mix them around. Make room on the sheet pan for the salmon. Place salmon filet on the baking sheet then bake for another 12 to 15 minutes, depending upon its thickness or until the salmon is just cooked through. Arrange the vegetables underneath the salmon or on one side of a serving plate and the salmon on the other. Garnish with parsley and serve immediately. Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com. ©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC. Find more delicious seafood recipes on Seniors Guide: Cajun Shrimp Pasta Recipe Read More Diane Rossen Worthington Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.