Sheet Pan Miso Salmon and Broccoli

Easy to make, ready in a flash and full of flavor, This sheet pan recipe adapted from Simple Recipes, delivers on all three.

Ingredients

4 T. unsalted butter at room temperature

2 T. white miso

1 1/2 pounds broccoli

2 T. oil

1/2 tsp. salt

1/4 tsp. pepper

4 (6 ounce) center-cut salmon fillets (1 - 1.5 inches thick)

Chopped parsley and scallions to garnish

Instructions

Preheat oven to 425 degrees.

In small bowl, mixture butter and miso together.

Cut the broccoli into long pieces. Mound the broccoli into the center of a rimmed baking sheet. Top with salt, pepper and oil. Mix with your hands to coat all the pieces.

Roast in the oven for 15 minutes, stirring and flipping half way through.

Remove from oven and make space on the baking pan for the salmon. Place salmon skin side down. Sprinkle lightly with salt and pepper. Spread the miso butter over the top of each salmon fillet.

Roast broccoli and salmon together for about 10 more minutes or until internal temperature of salmon is 135 degrees. Remove from oven.

If you would like the salmon to be more browned, turn on the oven broiler and broil for one to two minutes or until edges of salmon are charred.

Remove and allow salmon to rest for five minutes.

Sprinkle with chopped parsley and thinly sliced scallions.

Sumac Chicken with Cauliflower and Carrots

I was first introduced to sumac during a French cooking class. This spice has a tart lemony quality and is great with poultry or fish. In this dish, the sumac flavor adds a dose of citrus flavor to pan roasted chicken and vegetables.

Ingredients

6 Tablespoon olive oil, divided
1 Tablespoon sumac
1 1/2 tsp. salt
1 teaspoon brown sugar
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound cauliflower florets
12 ounces rainbow carrots
1 pound bone-in chicken thighs (skin removed, if desired)
1 pound drumsticks (skin removed, if desired)
1 small lemon, halved lengthwise, and thinly sliced
1 small red onion, cut into wedges
1/2 cup finely chopped parsley
1 Tablespoon lemon juice
1 garlic clove, minced

Instructions

Preheat oven to 425 degrees.
Combine 3 Tablespoon olive oil with sumac, 1 teaspoon salt, brown sugar, paprika and cayenne pepper in small bowl.
Place cauliflower and carrots on foil lined baking sheet. Add half of the oil mixture and toss to coat. Add chicken thighs, drumsticks and lemon slices to baking sheet. Rub remaining oil mixture over chicken.  Bake at 425 degrees for 20 minutes. Stir vegetables and add onion wedges. Bake for 20 - 30 more  minutes or until chicken is done.
Combine 3 remaining Tablespoons olive oil with parsley and garlic. Spoon evenly over chicken and vegetables. Serve immediately.

Sheet Pan Teriyaki Salmon and Vegetables

In less than 20 minutes, this delicious dinner is on the table. Salmon, broccoli and mini rainbow sweet peppers are seasoned with Asian flavors in this recipe from Skinny Taste. This recipe serves two, but can easily be doubled for more people or larger serving sizes.

Ingredients

For the Vegetables:

2 cups bite-size fresh broccoli florets
10 mini sweet rainbow peppers, seeded and halved, stems removed
1 Tablespoons sesame oil
1/4 teaspoon salt
Freshly ground pepper

For the Salmon

2 (4 ounce) salmon filets.
1 teaspoons sesame oil
1 garlic clove, grated
1/2 teaspoon grated fresh ginger
2 Tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon brown sugar

For the garnish

1/4 teaspoon toasted sesame seeds
1 large scallion, chopped

Instructions

Preheat oven to 400 degrees. Cover a large rimmed sheet pan with parchment paper. Lightly spray with olive oil and set aside.
Combine sesame oil, garlic, ginger, soy sauce, rice vinegar and brown sugar in small bowl. Mix to combine well. Pour into a large ziplock bag and add salmon. Marinate for 10 minutes.
In medium bowl, toss broccoli and peppers with 1 Tablespoon sesame oil, 1/4 teaspoon salt and pepper. Spread evenly on prepared baking sheet pan and roast for 10 minutes.
Remove pan from oven, toss veggies and move them over to make room on the pan for the salmon.
Place salmon filets on the sheet pan. Reserve marinade. Roast for an additional 7 - 10 minutes or until salmon is just cooked through.
While salmon is cooking, pour remaining marinade into a small saucepan and simmer, stirring, until the sauce has thickened slightly, about 2 minutes.
Brush sauce over cooked salmon and sprinkle with toasted sesame seeds and chopped scallion. Serve with veggies on the side.