Forget to thaw your fish and need to get dinner on the table pronto? No worries. This last-minute sheet pan salmon recipe, using frozen salmon, pantry-friendly ingredients, and longer cooking vegetables like potatoes and brussels sprouts makes dinner-time stress a distant memory. Since the salmon is frozen, you’ll have to pick out the pin bones after cooking – a small price for convenience.
Ingredients
12 ounces fingerling or baby potatoes
Salt and freshly ground pepper
Extra virgin olive oil for drizzling
8 ounces large Brussels sprouts, halved lengthwise
1 small red or yellow onion, cut lengthwise into 1-inch wedges
2 (5- to 6-ounce) portions king, coho, or sockeye salmon, frozen, Available in our Premium Subscription Box
2 tablespoons butter, softened (optional, see Pro Tips)
1 teaspoon dried dill or rosemary, crushed
⅛ teaspoon (generous pinch) garlic powder
Lemon wedges for squeezing over
Directions
Par-cook the potatoes
Preheat the oven to 425°F and position a rack in the upper third. While the oven preheats, place the potatoes into a small saucepan and cover with water. Bring to a boil and cook until tender, about 10 minutes. Drain and pat dry. Alternatively, place the potatoes in a microwave safe bowl and cover with damp paper towels. Microwave on high for 5 minutes, being careful not to burn your hands removing the bowl from the microwave.
Assemble the pan-roast
Line a sturdy baking sheet with aluminum foil or parchment paper and drizzle with oil. Arrange the potatoes on the baking sheet and using a sturdy mug, press the potatoes to flatten slightly. Turn to coat in the oil. Scatter the Brussels sprouts, cut side down, and the onion, around the potatoes in a single layer. Quickly rinse the salmon under cool water to remove the protective layer of ice. Pat dry and add to the sheet pan, skin-side down. Drizzle all with oil and season with salt and pepper.
Roast
Place the baking sheet in the oven and roast until the potatoes are lightly golden, the Brussels sprouts and onion are lightly charred and tender, and the salmon is just cooked through, about 25 minutes. Switch the oven to broil and broil, watching closely, for 1 to 2 minutes until lightly browned.
Make the butter and serve
While the salmon is roasting, in a small bowl, mash the butter with the dried herbs and garlic powder and season with salt and pepper.
Spoon small dollops of the butter on the fish and vegetables, then transfer to plates and serve with lemon wedges for squeezing over.
Pro Tips
Pair it Up
Match the richness of the salmon and herbed butter with a buttery, lightly oaked chardonnay or balance the richness with a semi-dry, minerally pinot gris.
Lighten it Up
Butter adds sweet, creamy richness but a drizzle of a good quality, buttery olive oil is fine too. Just combine the oil with the herbs and garlic powder and drizzle over the fish and veggies.
Change it Up
For an even quicker supper, swap out cubed butternut squash or sweet potatoes for the baby potatoes and skip the par-boiling and smashing. For alternatives to Brussels sprouts, try other longer-cooking vegetables like broccoli florets, kohlrabi, even wedges of green or red cabbage.
