Easy recipe to make a one pan meal with frozen salmon fillets, mini potatoes and mixed vegetables. Delicious weeknight sheet pan dinner!
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour15 minutesminutes
Total Time: 1 hourhour30 minutesminutes
Servings: 4people
Ingredients
20-25mini potatoes, halved
4tbspoil, divided
1/2mediumonion, thinly sliced
1/2yellow pepper, diced
2mediumzucchini, cut into chunks
2cupsmushrooms, quartered
4frozen salmon fillets, approx 100g each
1/4cupmelted butter
2navel oranges, sliced
12sprigsfresh thyme
12grape tomatoes, halved
1tbspsalt
1tspground black pepper
1/4cupgrated parmesan cheese
Instructions
Preheat oven to 425F.
Toss the mini potato halves with 2 tbsp of the oil. Spread, cut side down, on half of a baking sheet that has been lined with parchment paper. Bake in the oven for 25 minutes.
Toss the onion, pepper, zucchini, and mushrooms with remaining 2 tbsp of oil. Spread the vegetables on the empty half of the baking sheet. Put back in the oven and bake for another 25 minutes.
Take the baking sheet out of the oven. Flip the mini potatoes over. Make some room for the salmon in the middle of the baking sheet, by pushing the potatoes and vegetables each over to their side of the baking sheet.
Place the frozen salmon filets on the baking sheet and brush them with melted butter. Place the sprigs of thyme and orange slices on top of the salmon filets.
Spread the grape tomato halves on top of the baked vegetables. Season everything with salt and pepper.
Put the baking sheet back in the oven and bake for another 25 minutes or until the salmon is cooked through.
Take the baking sheet out of the oven when the salmon is finished cooking and sprinkle the parmesan cheese on top of the mixed vegetables.