Sheet Pan Salmon Supper
Ingredients
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- ½ cup Arugula Pesto
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- 1 pound asparagus trimmed
- 2 cups cherry or grape tomatoes
- Diamond Crystal kosher salt
- Freshly ground black pepper
- ¼ cup avocado oil or olive oil
- 4 salmon fillets 6 ounces each
- 2 large lemons
Instructions
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Grab (or make) some Arugula Pesto. It’ll take just a few minutes!
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Heat oven to 450°F with the rack in the middle position. In a rimmed baking sheet, toss the asparagus and cherry tomatoes with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ cup oil. Arrange the vegetables in a single layer.
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Pat the salmon fillets dry with a paper towel. Place the fillets in the pan and flip them around to coat all sides with the oil.
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Sprinkle the salmon with salt and pepper on both sides and arrange the fillets skin-side down among the veggies.
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Grab the lemons and cut into ½ -inch slices. Add the lemon slices to the pan, also flipping them over to coat both sides with oil.
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Place the pan in the hot oven. Bake for 10-15 minutes, depending on the thickness of the fillets, or until salmon is cooked to your desired doneness. (Personally, I like to take the fillets out when the thickest part of the fish measures 135°F on a meat thermometer.)
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When the salmon is done, remove the pan from the oven, and dollop the pesto on the salmon and veggies. Squeeze the lemons on everything and dig in!
Sheet Pan Pork Chop Supper
Ingredients
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- 5 tablespoons extra virgin olive oil divided
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- Juice of 1 lemon
- 2 tablespoons chopped fresh sage
- 4 garlic cloves minced
- Diamond Crystal kosher salt
- 4 bone-in pork chops about 1-inch thick (~2 pounds)
- 1 large Fuji apple cored and cut into 8 wedges
- 1 pound Brussels sprouts halved or quartered depending on their size
- ½ large red onion peeled and cut into 6 wedges through the poles
- Freshly ground black pepper
- Aged balsamic vinegar
- Handful Italian parsley minced (optional)
Instructions
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Set the oven to 450°F. In a large bowl, combine 3 tablespoons olive oil, lemon juice, sage, garlic, and 1½ teaspoons salt. Mix well.
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Throw in the pork chops, and coat them well.
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Line a large rimmed baking sheet with parchment, and arrange the coated pork chops on the pan. (If you leave off the parchment, the ingredients will brown better BUT cleanup is harder.)
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Toss the apple wedges, Brussels sprouts, and onion into the bowl with the remaining 2 tablespoons of olive oil and ½ teaspoon salt.
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Spread the veggies in an even layer around the pork chops. Grind some pepper on top.
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Make sure everything’s in a single layer, and roast for 12 minutes or until the chops are just cooked through (145°F in the thickest parts).
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Crank the heat to broil and cook for an additional 3-5 minutes or until the pork and veggies are browned.
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Drizzle on some balsamic vinegar, and garnish with Italian parsley. Serve!
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