Does anyone else have those weeks where they just don’t know what to cook? Sometimes I have somewhat of a “chef’s-block” when it comes to planning my weeknight menu. My default meal when I’m out of ideas is this basic sheet pan salmon. I know I can make it in a pinch; I mean, this salmon takes about 20-25 minutes to prep and cook- total! Anything that cooks in less than 30 minutes, and tastes this good should be illegal (well, not really– I don’t want anyone taking my salmon away from me!!). It’s almost too good to be true… almost.
We eat salmon just about once a week. It’s really too easy not to. I used to think fish was expensive, but with decent portion sizes, and veggies on the side, we end up spending less than $10 a person for a meal that tastes like it cost much more. Maybe that’s why I feel like we’re having an at-home-date-night every time we eat this. It feels so special, and I actually have time to sit down and enjoy it with Chandler because it’s minimal clean up, and I wasn’t slaving over it for an hour. LOVE IT.
We had salmon a ton in the summer months when I was a kid. I would prep it for my mom and I, and cook it in little foil packages with a ton of butter. I can remember sitting on our patio in the backyard with salmon and a big tupperware of cold, crisp watermelon. Ha, I’m not sure something says summer more than that.
Why A Sheet Pan?
As I got older, I changed my strategy, and honestly, my salmon got even better. The salmon is fatty enough that I don’t need to drown it in butter, and cooking it out on a sheet pan not only cooks it faster, but it allows the edges to get crispy, instead of steaming in the foil. I love a texture paradox!! Crispy, seemingly caramelized edges with a velvety soft middle. As a result, you can flake away a juicy chunk of salmon, and getting a bite of both crispy outside and buttery interior. Are you drooling yet?
Salmon + lemon is a classic combo. Since salmon is such a fatty fish, lemon does a nice job of complementing those rich flavors. If you’re feeling fancy, you can throw a couple of herb sprigs in there. Thyme is my favorite choice; it’s subtle enough that it doesn’t take away from the natural flavors of the fish. Rosemary and basil are delicious too, just be careful not to add too much.
I try to incorporate anti-inflammatory foods into my diet where I can for a number of reasons. Maybe I’ll touch on that more in another post down the road. Salmon is amongst the top choices on the anti-inflammatory foods list because of it’s high levels of omega-3 fatty acids. Those fatty acids fight and prevent inflammatory molecules from producing in your body, and can fuel your brain with vital nutrients. I feel so good when I eat salmon, because I know it’s fueling my body well and filling me up at the same time.
To Serve Sheet Pan Salmon
To serve, pair salmon with rice, green veggies (like sauteed broccolini or baby bok choy), or even mushrooms. Usually, I add a side that I can squeeze that cooked lemon juice all over to tie the salmon and side together. Date night, weeknight, quick lunch at home– it’s perfect no matter the occasion!
Back to Basics: Sheet Pan Salmon
Ingredients
- 6 oz salmon filet
- 1 lemon
- ½ tsp olive oil
- salt
- black pepper
- 3 sprigs thyme optional
Instructions
- Preheat oven to 375°. Prep sheet pan with a silicone baking mat or parchment paper.
- Slice half of the lemon into thin (¼") rounds, and cut the other half in half. Set aside.
- Place salmon on center of sheet pan, skin side down, and drizzle olive oil over the top.
- Sprinkle a healthy pinch of salt and pepper all over the salmon. If using thyme, place sprigs directly on salmon.
- Next, cover the top of the salmon with 3 to 4 lemon slices, and place the lemon quarters on the sheet pan.
- Bake for 15-18 minutes, until salmon is opaque pink, and the edges look a little bit crispy.
- To serve, remove the sliced lemons and thyme, and squeeze one of the baked lemon quarters over top/serve on the side. Enjoy!
