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This chili-rubbed salmon dinner makes the most of sheet-pan cooking

Who doesn’t love a good Sheet Pan Dinner? It’s the only-pan meal you may even get away with now not cleaning up after, as long as you park that vacant baking sheet in the oven until morning. (Raises hand: Guilty.) Well, perhaps you don’t continually love an SPD, in case your efforts to combo-prepare dinner protein, carb, and vegetable fall quickly now and then. And with the aid of that, I mean potatoes which might be underdone, meat that is inconsistently done and greens whose moisture has left the building.

Doneness has to do with timing, of the path, and SPD experts will factor out that cooking the ones meals corporations in stages is prime. The same single pan, however, gives some elements extra time in the oven. The method fits right into the Dinner in Minute’s universe, because we frequently multitask and prep whilst something is already on the warmth and underway.

This chili-rubbed salmon dinner makes the most of sheet-pan cooking
This chili-rubbed salmon dinner makes the most of sheet-pan cooking

Here are the 3 top motives to love this precise Sheet Pan Dinner: minimal prep and cleanup (see above); the candy-and-spicy rub for the fish; the potatoes may be cooked through by the time the fish is finished. And a close fourth reason: The spring onions, or scallions, roast to melting tenderness. A very last spritz of lime juice is your citrus “sauce” that ties all of it collectively.

TIP: Sometimes, a center-reduce piece of salmon may have an inch or of the thin stomach on one side. For even cooking, we like to tuck that flap underneath the fillet, or cut it and save it for a completely deserving cat.

1 pound small Yukon Gold potatoes

3 tablespoons extra-virgin olive oil

Kosher salt

12 ounces young/thin spring onions or fat scallions

1 lime

Four 6-ounce skin-on salmon fillets, center-cut

2 tablespoons light brown sugar

1 tablespoon chili powder


Step 1

Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.

Step 2

Rinse the potatoes; if they are 2 inches or more across, cut them in half. Place them on the baking sheet; drizzle with 1 tablespoon of the oil and season lightly with salt. Toss to coat, then spread out evenly, with cut sides facing down. Roast (upper rack) for 10 minutes; they will not be cooked through.

Step 3

Meanwhile, trim and discard the root ends of the spring onions or scallions, then peel and discard any thin outer layers. Drizzle with another tablespoon of the oil and toss lightly to coat. Zest the lime, then cut it in half.

Step 4

Take the baking sheet out of the oven. Push the potatoes to one side, to clear room for the salmon. Add the spring onions or scallions to the pan, either around the edges or in a separate cleared space. Season them lightly with salt. Sprinkle them with the lime zest.

Step 5

Use a fork to stir together the brown sugar, chili powder, and 1/2 teaspoon salt in a small bowl. Brush the tops of each salmon fillet with the remaining tablespoon of oil, then rub the brown sugar mixture evenly over each one.

Step 6

Return the pan to the oven; roast (upper rack) for about 12 minutes; there will still be some slightly translucent flesh at the center of the fish, or you can keep roasting the salmon until it is done to your liking. The onions or scallions and potatoes should be cooked through.

Step 7

Squeeze the lime’s juice over everything in the pan. Serve hot.

Adapted from “Oven to Table: Over 100 One-Pot and One-Pan Recipes for Your Sheet Pan, Skillet, Dutch Oven and More,” by Jan Scott (Penguin/Random House, 2019).

Tested by Bonnie S. Benwick; email questions to voraciously@washpost.com.

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NUTRITION

Calories: 570; Total Fat: 33 g; Saturated Fat: 7 g; Cholesterol: 95 mg; Sodium: 420 mg; Carbohydrates: 30 g; Dietary Fiber: 6 g; Sugars: 8 g; Protein: 38 g.

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