Best 4 Salmon And Zucchini Sheet Pan Dinner Recipes

HEALTHY BBQ SALMON SHEET PAN DINNER

Steps:

• Preheat the oven to 400 degrees F. Slice the bottom and stem ends off the pepper and cut the ends into corn kernel-size pieces. Remove the seeds and cut the pepper into 4 rings.
• Scatter the tomatoes down the center of a baking sheet and arrange the pepper rings next to the tomatoes on whichever side you'd like. Drizzle 1 teaspoon of the oil over the tomatoes and sprinkle with salt, pepper and about half of the BBQ rub. Toss together the corn, pepper pieces, cheese, yogurt, cilantro, a large pinch of salt and a few grinds of pepper in a bowl. Fill the pepper rings with the corn mixture. Bake the vegetables until slightly browned, about 20 minutes.
• While the vegetables are in the oven, brush each salmon fillet with dijonnaise and sprinkle with the remaining BBQ rub, some salt and a few grinds of pepper.
• Once the vegetables are browned, remove the baking sheet from the oven and drizzle the empty side with the remaining 1 teaspoon oil. Add the fillets, return to the oven and cook until the sides of the salmon feel firm when gently squeezed and the flesh is just slightly flaky, 5 minutes more. Sprinkle with cilantro leaves and serve with lime wedges.

EVERYTHING SALMON SHEET PAN DINNER

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.

FAMILY SHEET PAN SALMON DINNER

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.

SHEET-PAN SOY-GINGER SALMON WITH VEGGIES

Steps:

• In a large bowl, whisk 1/4 cup green onions, soy sauce, brown sugar, honey, 1 tablespoon sesame seeds, vinegar, garlic, sesame oil, pepper flakes and ginger until blended. Pour 1/2 cup marinade into a shallow dish. Add salmon; turn to coat. Refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade., Preheat oven to 400°. Drain salmon, discarding marinade in dish. Place salmon on a greased rimmed baking sheet. Toss broccoli and zucchini with oil, salt and pepper; arrange in a single layer around salmon. Bake until salmon just begins to flake easily with a fork and vegetables are crisp-tender, 20-25 minutes., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half, 10-12 minutes. Serve sauce with salmon, vegetables and rice, if desired. Top with remaining 1/4 cup green onions and 1 tablespoon sesame seeds.