Sheetpansalmondinner Recipes

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.

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.

Steps:

• Preheat oven to 375 degrees F.
• Place leeks in a small bowl and toss with 2 tablespoons olive oil. Season with salt and pepper and set aside.
• Line a rimmed baking sheet with parchment and coat with 2 tablespoons olive oil. Using a mandoline or a sharp knife, slice potatoes 1/8-inch thick. Lay them on the prepared sheet pan, slightly overlapping, so that the entire surface of the sheet pan is covered. Drizzle with an additional 3 tablespoons olive oil and season generously with salt and pepper. Top with another sheet pan and transfer to the oven. Roast for 20 minutes. Remove top sheet pan, top with leeks, and roast for an additional 30 minutes.
• Meanwhile, season the salmon generously with salt and pepper. Combine mustard in a small bowl with 1 tablespoon olive oil, and spread on top of salmon. Place fillet in the center of the sheet pan, on top of potatoes and leeks. Transfer to oven and roast, 15 minutes, for medium doneness.
• Remove salmon from oven and top with arugula. Dress arugula with remaining 2 tablespoons olive oil and lemon juice, season with salt and pepper, and serve.