Mary Ann's Blog
Salivating Supper on a Sheet Pan
April 27, 2021
Leave it to a pandemic to bring out some clever cooking techniques. Once we got past the baking banana bread craze, sheet pan cooking set in and was on fire. Here was a great way to cook dinner on one pan! Pretty soon there were blogs and cookbooks devoted to it and a flood of recipes on the internet started coming to inboxes around the globe. There were endless ingredients that one could combine and cook on one pan to create a complete meal. The only glitch was that everything on the pan needed to be cooked at the same time and that meant making sure all the ingredients were compatible: right texture and right thickness. It became like a work of art to season and arrange colorful veggies, meat, fish or poultry on a sheet pan. When the fix and forget it time was up, like magic everything was cooked and bursting with flavor. And the idea even stretched to including sweets like sheet pan pie, brownies and cakes. There was no going back.
Sheet Pan Salmon Supper
Serves 4
½ teaspoon salt
1/2 teaspoon celery salt
1 teaspoon fennel seeds
4 tablespoons minced chives
½ cup sliced scallions
4 tablespoons extra virgin olive oil plus extra for pan
1 medium fennel bulb thinly sliced into rounds plus 4 tablespoons minced fennel fronds
8 baby potatoes microwaved, cooled and cut in half
2 medium zucchini, ends trimmed and each cut into ¼-inch inch thick rounds
Four 6-ounce salmon fillets
Preheat oven to 400°.
Brush a large non-stick baking pan with olive oil.
In a large bowl, combine the salt, celery salt, fennel seeds, chives, scallions, and olive oil. Add the sliced fennel, potatoes and zucchini and toss to combine. Transfer vegetables to the baking sheet and spread them out leaving room to add the salmon.
Add the salmon to the same bowl and season with salt, pepper and fennel fronds. Place the salmon pieces on the baking sheet in a single layer.
In a small bowl, whisk 2 tablespoons olive oil with the juice and zest of 1 lemon. Brush over the salmon fillets.
Bake until the salmon reaches an internal temperature of 145F registers in the thickest part of the salmon. Serve with some of the vegetables
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