In case you’re not aware of the amazing simplicity of sheet pan recipes, I present to you my current favorite, on repeat for the past few months.
I take halibut or salmon, veggies, lemon, salt, and olive oil, and roast it all on a half sheet pan. Each sheet pan holds 2 generous servings so for 4 people you’ll want to spread the recipe across 2 sheet pans (or more if you’re making for more than 4).
While it may seem from the photo that it all goes in the oven together, the veggies go in first without the fish, and then after 15 minutes of roasting, I add the fish, in this case salmon. The salmon roasts quickly so keep an eye on it. It usually takes no more than 8 minutes to roast, depending on the size. You can speed it up by slicing it into portions.
My photos show the green onions cut long, but I recommend cutting them into slightly smaller segments to roast more thoroughly. The asparagus will roast a bit faster so you can roast them uncut.
For the couscous, I chop the cauliflower head into pieces and then process it a bit longer than I would for cauliflower rice. Just avoid processing it until it’s mushy. The dill and lemon zest are a must for the couscous, and I also sprinkle fresh chopped dill over the fish and veggies (not shown in the photo).
The leftovers are great too!
Sheet Pan Salmon Asparagus
- 2 half sheet pans
- 24 ounces salmon fillet
- 1 pound asparagus spears
- 6 green onions trimmed and cut into pieces
- 1 small bunch fresh dill, chopped or dried dill
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Preheat your oven to 425°F.
- Prepare 2 half sheet pans with parchment paper or non-stick mats.
- Trim the asparagus bottoms to remove the firm woody bottoms.
- Coat the asparagus and green onions in olive oil and sprinkle about 1/4 teaspoon of salt over them.
- Slice the lemon in half, and squeeze one half of lemon over the veggies and spread across each sheet pan, leaving space for the salmon to go on later. Remove any seeds and save the other half for the salmon.
- While the veggies are roasting, coat the salmon with olive oil, the remaining salt, chopped dill and some lemon juice.
- Place the veggies in the oven for 15 minutes, and then open the oven and add the salmon to the pans along with the lemon.
- Bake for another 8 minutes or until the salmon is ready.
Lemon Dill Cauliflower Couscous
- 1 Food processor
- 1 large cauliflower head or 2 small heads, trimmed and processed into couscous consistency
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt or a bit more, to taste
- 1 small bunch of dill, chopped about 2 tablespoons
- Warm a large skillet or sauce pan on medium heat.
- Add the oil to the pan.
- Add the cauliflower couscous to the pan and stir to cook for just a few minutes.
- Turn the heat off and add the lemon zest and lemon juice and blend into the couscous.
- Add the dill and blend into the couscous.
- Serve hot or warm.