Salmon And Zucchini Sheet Pan Dinner Recipes

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EVERYTHING SALMON SHEET PAN DINNER



Everything Salmon Sheet Pan Dinner image

Delicate salmon with a crunchy topping is paired with tender potatoes and broccoli drizzled with a sweet and spicy mustard glaze in this simple, 30-minute sheet pan dinner. The whole family will love the indulgent taste of this nutritious meal!

Provided by NicoleMcmom

Categories     100+ Everyday Cooking Recipes     Sheet Pan Dinner Recipes

Yield 4

Number Of Ingredients 12

cooking spray
2 medium sweet potatoes, sliced into 1/4-inch wedges
1 tablespoon olive oil
½ teaspoon kosher salt, divided
¼ teaspoon ground black pepper, divided
¼ cup Dijon mustard
2 tablespoons honey
¼ teaspoon cayenne pepper
5 cups broccoli florets
4 (5 ounce) salmon fillets
2 tablespoons everything bagel seasoning
2 teaspoons soy sauce

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with foil and coat lightly with cooking spray.
  • Toss sweet potatoes with 2 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Place on one half of the prepared baking sheet.
  • Bake in the preheated oven for 5 minutes.
  • While the potatoes are cooking, stir together Dijon, honey, and cayenne in a small bowl. Toss broccoli with remaining oil, salt, and pepper in a separate bowl.
  • Remove potatoes from the oven. Add salmon to the other half of the baking sheet. Place 2 teaspoons of the mustard mixture on each salmon filet; brush evenly to coat, then sprinkle evenly with bagel seasoning. Add broccoli to the sweet potatoes. Return to the oven and bake until salmon flakes easily with a fork and the veggies are golden, about 12 minutes.
  • Stir soy sauce into the remaining mustard mixture and drizzle over veggies.

Nutrition Facts : Calories 398.4 calories, Carbohydrate 42.3 g, Cholesterol 60.9 mg, Fat 8.6 g, Fiber 6.4 g, Protein 31.1 g, SaturatedFat 1.7 g, Sodium 1407.9 mg, Sugar 15.3 g

FAMILY SHEET PAN SALMON DINNER



Family Sheet Pan Salmon Dinner image

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 lemon
1 pound fingerling potatoes, halved lengthwise
3/4 teaspoon smoked paprika
Kosher salt
5 tablespoons olive oil
2 cups 1-inch broccoli florets
Four 6-ounce skinless salmon fillets
1/2 teaspoon curry powder

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed sheet pan with foil.
  • Trim one end of the lemon, then cut 4 thin rounds; reserve the rest.
  • Put the potatoes on the prepared pan and toss them with the lemon rounds, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 2 tablespoons of the oil. Turn the potatoes cut-side down and push them towards one end of the sheet pan so that they occupy only about half the pan. Roast for 10 minutes.
  • Meanwhile, toss the broccoli with 1/4 teaspoon salt, 2 tablespoons oil and the remaining 1/4 teaspoon paprika in a bowl. Rub the salmon lightly with the remaining tablespoon oil, 1/4 teaspoon salt and the curry powder.
  • After the potatoes have cooked 10 minutes, spread the broccoli in a single layer on top of them. Put the salmon fillets on the other half of the pan. Return to the oven and roast until the broccoli is crisp-tender and the salmon is just cooked through, 10 to 12 minutes. Remove from the oven and immediately squeeze the juice from the reserved lemon over the salmon, broccoli and potatoes.

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