With the holiday rush under way, there's no time to ponder what's for dinner. That's why a sheet pan supper can be a big help at this time of year. If you're not familiar with the trend, allow me to introduce you.
A sheet pan supper is smart and simple. You cook your main dish and veggies on one baking sheet so they're done at the same time. The key, of course, is choosing thin cuts of meat, poultry or fish and making sure that veggies are cut into small, even-sized pieces that will cook evenly.
Today's sheet pan recipe is terrific for beginners. A center-cut salmon filet is cut into several individual pieces and placed to one side of a baking sheet. On the opposite side are your vegetables of choice. With this recipe, I choose zucchini and red onions. I like the way roasting both of them brings out their natural sugars and gives the dish a dash of sweetness. Of course, you can substitute other veggies. Just be sure to cut vegetables like broccoli or cauliflower into smaller pieces of about 1 inch. Brussels sprouts would make a nice addition, but they should be halved or quartered. Bell peppers should be cut into strips.
This dish is cooked under the broiler, which means it's ready in no time. Temperatures of broilers vary, but they're typically 500-550 degrees. You also have to be careful not to get your food too close to the broiler element. A good 6 inches from the heat element is desirable.
If there's one thing about salmon that I always stress, it's that it shouldn't be overcooked. Invest in a thermometer and cook it to about 130 degrees. At that degree of doneness, the fish will be moist and tender.
This recipe serves two generously with salmon leftovers or four without leftovers. You can add more vegetables if you like. The leftover salmon is terrific on a salad.
