Sheet Pan Salmon is baked with a crunchy coating and roasted vegetables. This one-pan meal is so easy and delicious it will become your go-to weeknight dinner.
Looking to add more fish to your families diet but worried about picky eaters? Try this creamy sheet pan salmon recipes that will not have everyone in family raving about this mild seafood recipe that’s comes with bonus vegetables.
To say that this dinner is family friendly would be an understatement. My 10-year-old LOVES seafood. I was a little worried what the 3-year-old would think since he can tend to be a picky eater but he gobbled up a few pieces I cut then asked for more.
The fish that I used was on sale and already came seasoned with a spicy peppercorn marinade. You can choose one already seasoned, it really added to the flavor of the dish and wasn’t overpowered by the topping I added. This will take one average sized sheet pan.
How to make Sheet Pan Salmon:
Preheat the oven to 400 degrees.
Cover with tin foil then oil it so the fish doesn’t stick. Preheat oven to 400 degrees. Wash and chop the vegetables (my favorite-check out my other Sunday Supper recipe Asparagus Soup). This is Michigan though so in the winter I use Brussels sprouts and green beans.
Place the salmon onto the greased sheet pan.
Now combine the ingredients for the creamy topping: mayo, Parmesan cheese, garlic, artichoke hearts, and lemon juice.
Then make the crunchy topping: in a microwave dish melt the butter for around 30 seconds. Once melted add the breadcrumbs and stir until the butter and breadcrumbs combine compeltely.
Spread the mayonnaise mixture on top the salmon.
Take the vegetables and layer them around the salmon. Drizzle with olive oil.
Place it all into the preheated oven and cook for 30 minutes.
I served this meal with some mashed sweet potatoes. So sweet and creamy they were a perfect balance with the fish.
And here you…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
This post was originally from April 2017-it has been updated with photos & text.
I would like to thank this weeks Sunday Supper host Claire McEwen of Sprinkles & Spouts. For more sensational seafood recipes check these out……
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Sheet Pan Salmon
- 1.25 pounds salmon I used a salmon brand that was already spiced with smoky peppercorn
- 1/2 cup mayonnaise
- 1/4 cup parmesan cheese I use the powder kind
- 1 tsp lemon juice
- 3 ounces artichoke hearts chopped (I used marinated but feel free to use plain as well)
- 2 garlic cloves minced
- 1 pound chopped vegetables use aspragrus, Brussels sprouts, green beans
- 1 tsp oil for greasing the tin foil so fish doesn't stick
- 1 Tbs butter melted
- 1/2 cup breadcrumbs I used smashed homemade croutons
- On an average sized sheet pan. Cover with tin foil then oil it so the fish doesn't stick.
- Preheat oven to 400 degrees.
- Wash and chop the vegetables.
- Combine the mayo, Parmesan cheese, garlic, artichoke hearts, and lemon juice.
- Microwave dish melt the butter for around 30 seconds. Once melted add the breadcrumbs and stir until the butter and breadcrumbs combine completely.
- Place the salmon onto the greased sheet pan.
- Spread the mayonnaise mixture on top the salmon.
- Cover the top with breadcrumb mixture.
- Take the vegetables and layer them around the salmon. Drizzle with olive oil.
- Place it all into the preheated oven and cook for 30 minutes.