Mary's Sheet Pan Salmon Recipe | The Good Stuff

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Canned salmon is cost-effective and still nutritious.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

broccoli florets

🥗Healthier: asparagus

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables are convenient and economical.

lemon

💰Cheaper: lime

Lime offers a similar tangy flavor.

Start by preparing the vegetables, beginning with the heartier ones like carrots and shallots.

Make a marinade by rasping in 2 cloves of garlic into a bowl.

Add the zest of 1 lemon to the bowl, avoiding the juice to prevent curing the salmon.

Incorporate 2 tablespoons of whole grain mustard into the marinade.

Pour in about 1/4 cup of dry white wine, such as Sauvignon Blanc or Pinot Grigio.

Add 1/4 cup of olive oil to the mixture and season with salt and black pepper.

Mix the marinade until combined, using the mustard to emulsify the oil.

Peel or scrub field carrots and place them on a sheet pan without chopping them.

Cut 4-5 shallots into about 8 wedges each and add them to the marinade.

Toss the shallots in the marinade and then place them on the sheet pan with the carrots.

Scoop out the marinade from the bowl and drizzle it over the carrots and shallots, reserving some for the salmon.

Toss the vegetables to coat them evenly in the marinade.

Place the sheet pan in a preheated oven at 400°F (200°C) for 10 minutes to start cooking the vegetables.

After 10 minutes, remove the pan from the oven and add 500 grams of salmon fillet on top of the vegetables.

Coat the salmon in the reserved marinade from the bowl before placing it on the sheet pan.

Optionally, crumble 100 grams of feta cheese over the vegetables and salmon.

Return the sheet pan to the oven and bake for an additional 15 to 18 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens