My gawrsh, it’s been a long time since I’ve shared anything with you, dear readers!
Going back to work has changed my schedule a lot. And I don’t mean returning to an actual office, but reentering the workforce after being the director of life operations (homemaker) for almost two years.
While that’s great for my bank account, it’s also eating into one of my great loves — cooking. Which means finding easier ways to make healthy meals with less prep and clean up.
Enter sheet pan dinners. I’ve been using them a lot lately because they’re convenient, customizable and pretty tasty. A one-dish meal in segments. So not a casserole, which my family gets tired of when I rely on them too much.
So, here at Chez M, we like to try and eat fish at least twice a week. Sometimes, it’s three, often it’s one, like this week. But it’s a good one!
Here’s everything I needed for this super easy, super tasty meal.
You can use any combination of herbs that appeals to you. We went with the basics — parsley, basil, garlic and onion — along with a little salt and some lemon pepper. For some extra flavor, we like grated parmesan cheese, too! 🙂
I use about 2 Tablespoons of the parm, a teaspoon of the lemon pepper, a pinch of salt (because the cheese is kind of salty already) and about 1 1/2 teaspoons of the other herbs.
Some fish purists may disagree with me, and that’s perfectly ok. But we’re not big fans of the skin, so I do remove that first with a really good fillet knife. Luckily, the hubs loves to fish, so we have some quality knives in the kitchen 🙂
The potatoes take the longest to roast, so we’ll start there. I quarter them and toss them with some olive oil, extra salt and about 1/3 of the herb mix. (TIP: Make clean up even easier with foil covered with non-stick spray. At the very least, spray your pan with it or coat it with a thin layer of olive oil to prevent sticking.)
Slide them to one side of the sheet pan and pop them in to roast while you prepare the asparagus, about 10-15 minutes at 400º F.
Trim the asparagus. Drizzle some olive oil over it and roll, taking care to protect those tender tips! After the potatoes have cooked for 10-15 minutes, add the asparagus spears to the middle of the pan.
Sprinkle evenly with another 1/3 of the herb mix and back into the oven it goes for another 10 minutes.
Now to get the fish ready….My newly-skinned fillets get a little butter bath to the top. Which means I spray them with not-really-butter. Alternatively, you could use olive oil, melted butter or non-stick spray. You just want to create enough moisture to help the coating stick.
Add about 1/4 cup of panko to the remaining herbalicious mix and stir to combine.
Remove the sheet pan and place the salmon on the last end of the pan, opposite the potatoes. Top with the herb and panko mix, pressing down slightly to help it adhere.
Return to the oven and roast another 10-15 minutes, or until salmon is cooked through and flakes easily with a fork.
That’s it — once you pull the pan out, your entire dinner is ready to go!
This is the part of the post where I usually tell you what I’ll be making next. The truth is I have no idea, crazy as my schedule has gotten! But I do promise to try and post more regularly because I love to share my successes and failures with you guys! 🙂
Do you have a favorite sheet pan dinner recipe you’d like to share? Tell us about it below – we’re always looking for great ideas!
Sheet Pan Herbalicious Salmon, Potatoes and Asparagus
- 4 – 4 oz. salmon fillets, skinned if desired
- 1.5 lbs. small new potatos, quartered
- 1 bunch (about 1 lb.) asparagus spears, trimmed
- 2 Tbsp. grated parmesan cheese
- 1 1/2 tsp EACH assorted herbs — I used minced onion, garlic powder, basil and parsley
- 1 tsp lemon pepper
- 1/4 c. panko
- Non-stick spray
- Olive oil, for coating the potatoes and asparagus
- Preheat oven to 400 degrees F. Mix herbs and parmesan cheese WITHOUT panko.
- Quarter potatoes while oven preheats and toss with enough olive oil to coat.Season with about 1/3 of your herb mix and spread in single layer on one side of sheet pan (or foil-covered pan) coated with non-stick spray.
- Roast potatoes 10-15 minutes while you prepare asparagus. Trim tough, woody ends, coat with olive oil to cover, massaging into tips to keep them tender. Season with another 1/3 of your herb mix.
- Add asparagus spears to the middle of your sheet pan and return to over for 10 minutes while you prepare fish.
- Skin fish if desired, then brush with melted butter, olive oil or spray butter. Add panko to remaining herb mix, stir well, then press onto tops of salmon. Place salmon on the empty end of pan and roast until cooked through, another 10-15 minutes. Serve immediately.