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!