I often see videos of sheet pan meals and they don’t really seem all that appealing to me. I mean, yes, it’s super convenient to throw everything onto one pan and voila, dinner is done but I never liked the whole chicken grease cooking into veggies thing. I use a foil pouch to cook salmon on the grill in summer, so why not put the foil pouch on the sheet pan with the potatoes and carrots??
Salmon fillet (1/4-1/3 lb per person)
1 Fennel, sliced thin
1/2 a lemon Lemon, sliced
1 lb carrots, peeled and cut into chunks
1 lb potatoes scrubbed and cut into 1″ chunks
2 tbsp dill, chopped
Extra Virgin Olive Oil
Freshly ground black pepper
Preheat oven to 400°.
Cut off a 8-12″ piece of aluminum foil. Sprinkle salmon with a dash of salt & pepper. Lay on top of each piece a few slices of lemon and fennel. Fold to make a pouch. Place onto center of sheet pan.
Toss the carrots with the dill, salt, pepper and olive oil. Place on one side of the foil pouch. Toss potatoes with salt, pepper and olive oil. Place them on the other side of the pouch.
Bake for 20-25 minutes, flipping the potatoes and carrots after 10 minutes, until salmon is cooked through and potatoes and carrots are browned.
Serve with a salad or another green vegetable to make a fully balanced, yummy meal.