Sheet Pan Salmon with Caramelized Winter Veggies
User Reviews
3.5
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Sheet Pan Salmon with Caramelized Winter Veggies
Description
Sheet Pan Salmon with Caramelized Winter Veggies combines a medley of seasonal root vegetables and hearty Brussels sprouts with tender salmon fillets. The preparation starts by tossing the vegetables in olive oil, salt, and pepper, then roasting them until they begin to soften and caramelize, which enhances their natural sweetness. After the initial roasting, the salmon is added to the pan, optionally brushed with honey or marmalade for a subtle glaze and topped with thin lemon slices to impart brightness. The salmon and vegetables finish roasting together, resulting in salmon that is cooked through yet moist, and vegetables browned and tender.
The vegetables have textured variety from the crisp-tender carrots and eggplant to the creamy potatoes and nutty Brussels sprouts, all accented by the citrus notes from lemon slices on the fish. Fresh herbs like thyme or dill are sprinkled over at the end, adding aromatic freshness. The entire dish is made on one sheet pan, minimizing cleanup and allowing the flavors to mingle during roasting.
Serve the salmon and vegetables straight from the pan for an effortless main course that highlights seasonal produce and simple roasting techniques. This dish offers a satisfying combination of flaky fish and caramelized vegetables that can accompany a casual family meal or small dinner gathering.
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 potato I used fingerling halved lengthwise, small, multicolored
- 3 parsley root trimmed and peeled, or parsnip, slender
- 1 Japanese eggplant or 1/2 regular eggplant, cut into roughly 2 inch chunks
- 2-3 hot peppers halved lengthwise, such as jalapeno or Fresno
- olive oil
- salt fresh cracked
- black pepper fresh cracked
- 4 lices salmon approximately 1/3 pound each
- 9 lemon thin slices
- honey or marmalade, optional, to brush over the salmon
- thyme fresh, 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.
User Reviews
Overall Rating
3.5
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