I love a sheet pan supper because it’s a tried-and-true way to make a full meal in one place (with just one pan to clean up).
Lately, I’ve been feeding my family sheet pan suppers where fish is the star—and I’m loving how these dishes take everything good about sheet pan cooking (ease, speed, flavor) and elevates it to new, delicious heights.
Seafood—fish, or ocean delicacies like shrimp and scallops—are ready-made for sheet pan cooking because they love high heat, are available to absorb myriad flavor combinations and cook blazingly fast.
My go-to meal lately has been salmon. This pink beauty contains lots of heart-healthy fat and stays moist and delicious without any fussy treatment like making a parchment pouch (more about that in a moment).
Here’s all there is to my favorite meal: pre-heat your oven to 400 degrees F, and line a sheet pan with parchment paper sprayed with olive oil or other cooking spray. Place salmon fillets at one end of the sheet pan, lay out spears of washed, trimmed asparagus on the pan and then pile some chopped onions over the remaining open space. Slather some spicy whole-grain mustard on the salmon, season the vegetables with salt and pepper, and drizzle the whole works with olive oil. Roast for 20 minutes, and you’ll have a flavorful mustard-crusted fish to serve on a raft of delectable asparagus topped with caramelized onions.
Fish can take center stage even if it’s not a high-fat fish like salmon or bluefish. For more flaky varieties like cod or halibut, consider making a parchment pouch to seal in the juices and flavors. Vegetables like sweet peppers, onions, thinly sliced potatoes and matchstick carrots love this treatment. Top the seasoned veggies with a piece of fish, and wrap it up in parchment before baking at 350 for 10-15 minutes. It’s fun to slide the whole pouch onto your plate, and open it up for a steamy facial before brightening with some lemon juice and fresh herbs. Then tuck in and enjoy!
How do you make sheet pan suppers starring fish?
