Sheet Pan Salmon Primavera ~ (PREE-ma-vera) or spring, in Italian, has inspired some of my favorite dishes. This healthy meal is a celebration of tender spring veggies with omega 3 rich salmon, and it all comes together in 30 minutes on a sheet pan!
This sheet pan salmon primavera is a perfect example of how we can adjust the ratio of animal protein to plants in our diet with delicious results.
I’m still at it, always trying to find new ways to put the animal element in a meal, whether it’s red meat, chicken, or fish, on equal footing with the plants.
Today I’m focusing in on a rainbow of colors, along with a variety of shapes and textures. Baby vegetables can be left whole, or cut in half to maintain their pretty shapes. I’ll even leave a little of their stems and greens attached for added interest, like I’ve done with the baby turnips and carrots.
You can only enjoy a true primavera meal in springtime when young tender veggies are at their best.
I almost always order Pasta Primavera if I see it on a menu, because when it’s done well, it’s amazing. And while pasta is the most common iteration, you can primavera-ize lots of different dishes, like risotto, pizza, frittatas, and this sheet pan salmon, for instance.
Vegetables in sheet pan salmon primavera ~
The exact vegetables in a primavera recipe can vary, but the main thing is that they be young spring veggies, the younger and more tender, the better.
zucchini and other squash
Brussels sprouts (mine are purple!)
This particular primavera was inspired by the young veggies I found at the farmers market. I first spotted the baby artichokes and tiny purple sprouts, and then I methodically searched the rest of the stalls for other youngsters. I basically hit the primavera jackpot.
How to prep and cook baby artichokes ~
Even if regular artichokes scare you a bit, the babies are a cinch to prep. Because they’re more tender, you don’t need to cut away as much of the outer leaves, and you don’t need to remove the ‘choke’.
Trim the bottom of the stem, and then trim the outer leaves off, layer by layer, until they start to feel soft and tender.
At this point you have several choices: you can thinly slice them on a mandoline and eat raw in a salad or crudité platter. You can steam them, or you can roast them, like I’ve done.
After I prep the veggies I’ll toss them in some seasoned oil and fresh lemon juice before arranging them on my sheet pan.
TIP: If your veggies are truly young and small, they will roast in the time it takes the salmon to cook through. If your veggies are larger, you may want to cut them smaller, or give them a head-start in the oven.
This sheet pan salmon can also be made right on the grill, just pack individual portions in heavy duty foil and pop them right on the grate.
The colors, shapes, and textures make this sheet pan salmon a spectacular meal, but it’s really all very simple. So the next time you find yourself wondering what’s for dinner, consider this neat trick.
Sheet Pan Salmon Primavera
- a baking sheet
- 1 to 1 and 1/2 pound salmon fillet, allow about 1/3 pound per person
- 2 lemons, one sliced, one for juicing
- 1/4 cup flavorful extra virgin olive oil plus more for brushing
- 1 tsp Italian herb seasoning
- 1 Tbsp minced fresh rosemary
- 1 -2 cloves garlic, minced
- 1/2 tsp salt and fresh cracked black pepper to taste
assorted baby vegetables, about 5 cups
- Brussels sprouts
- snap peas
- cherry tomatoes
- new potatoes
- Preheat oven to 425F
- Line a baking sheet with heavy duty foil, making sure to cover the entire surface and sides.
- Whisk together the olive oil, juice of 1 lemon, seasoning, rosemary, garlic, salt, and pepper.
- Trim and slice your vegetables, if necessary. You can keep them whole if small. Put them in a large bowl and toss with the dressing, making sure to get all surfaces coated.
- Method 1 ~ if you are going to give your veggies a head start in the oven, arrange them on the sheet pan and roast, uncovered, for 15 minutes in the preheated oven. Remove from the oven, and make space in the center for the salmon. Put the lemon slices down, then top with the salmon. Brush the salmon with any leftover dressing. Cover the whole pan tightly with foil and roast for 25 minutes. Open the foil and finish under the broiler if you'd like extra browning.
- Method 2 ~ Put the sliced lemons in the center of your pan, and top with the salmon fillet. Arrange the vegetables around the salmon. Brush the salmon with any remaining dressing. Cover the whole pan with foil, crimping the edges to seal. Bake for 25 minutes. Open the foil and finish under the broiler if you'd like extra browning.
Make this sheet pan salmon primavera your own ~
- Other sturdy fish like tuna or halibut can be substituted for the salmon. For thinner more delicate fish, or shrimp, you’ll need to roast the veggies separately because they will take longer than the fish.
- Use parchment paper if you don’t like cooking with aluminum foil.
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