Sheet Pan Salmon with Caramelized Winter Veggies
This quick and easy sheet pan salmon with caramelized vegetables is a simple and healthy one pan dinner that will get oohs and aahs from everybody at your table.
Servings: 4 servings
Ingredients
Note: each sheet pan will hold 3 servings.
- Brussels sprouts, about 10, trimmed and halved
- one bunch, (about 6) slender rainbow carrots, trimmed and peeled
- 12 ounces small multicolored potatoes, I used fingerling halved lengthwise
- 3 slender parsley root or parsnip, trimmed and peeled
- 1 Japanese eggplant, or 1/2 regular eggplant, cut into roughly 2 inch chunks
- 2-3 hot peppers such as jalapeno or Fresno, halved lengthwise
- olive oil
- salt and fresh cracked black pepper
- 4 slices of salmon, approximately 1/3 pound each
- 9 thin slices of lemon
- optional: honey or marmalade to brush over the salmon
- fresh thyme or dill
Instructions
- Set the oven to 425F
- Toss the veggies in about 2-3 tablespoons of olive oil, or enough to lightly coat them, and season with salt and pepper. Lay them out in a single layer on a sheet pan. Don't crowd the pan. Cook for 10 minutes, maybe 15 if your veggies are on the larger side.
- Lightly season the salmon with salt and if you like you can brush on a layer of honey or marmalade. Top with the sliced lemon.
- Remove the pan from the oven and give everything a good stir. Make room for the salmon and nestle it in among the vegetables. Roast for a further 20 minutes, or until the salmon is cooked through and the vegetables are browned and tender.
- Serve with a sprinkle of fresh thyme or dill.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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