Salmon Dinner Tray Bake
One week down and…. okay, it’s not worth starting that joke this early in the game, is it? And how was your first week back at school? We did pretty well. The kids both like their teachers, the school bus was actually showing up by the end of the week (it’s a long story) and lunches came back mostly eaten. I’m going to call it a win. Some things are as rough as ever, like how long it takes to get four people up and out in the morning (hint, it’s not one hour, not even close) and how much self loathing I can feel when I haven’t made a firm dinner plan before 6 pm. When will I learn? I’ll let you know.
Luckily – for me and you – Laura and I have a couple of projects on the go that are forcing us to produce a lot of new recipes with these scenarios in mind. They’ll either be one-pot meals, make-ahead meals, dinners that become lunches, and the star of today’s post, the tray bake dinner. I might love these the most. I’ve been making some version of Jamie Oliver’s famous Hit ‘n Run Chicken for years and it’s always a success. This salmon dinner tray bake is almost not a recipe at all – it’s really just putting some things we all like on a baking sheet and getting them into the oven. Feel free to mix it up with different veg, oils and herbs. If you don’t have a high-sided baking sheet for these kinds of recipes, you must get one. It really is different from a roasting pan as everything can spread out and cook more quickly. You could absolutely get home at 6 pm and have this on the table by 6:30. No self loathing necessary!
And as for those projects, we’ll have more news very soon.
photos by Maya Visnyei
- 4 salmon filets
- 12 new potatoes
- 1 bundle of asparagus, washed and trimmed
- 20 cherry tomatoes
- 3 Tbsps olive oil
- 2 tsps fresh or dried thyme
- salt and pepper
- big squeeze of lemon juice
Preheat the oven to 375 degrees.
Line a rimmed baking sheet with parchment. Depending on the size of your baking sheet and your filets, you may need to use two. Thinly slice potatoes and scatter them across the baking sheet. Season with 2 Tbsps of olive oil, a pinch of salt and pepper and the thyme. Place in the hot oven for 15 minutes.
Remove the tray from the oven. Increase the heat to 400 degrees. Lay the salmon filets over the potatoes and loosely arrange the asparagus and tomatoes all around. Return to the oven for 10 to 15 minutes, until the salmon is just cooked through. Remove from the oven.
Squeeze lemon juice over the whole pan before serving.
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