One-sheet cooking during the summer is the ultimate solution for effortless and delicious meals. With minimal preparation and cleanup, it is perfect for busy days and hot weather. For our one sheet salmon, simply toss seasonal vegetables and glazed salmon onto a single baking sheet, and let the oven work its magic. The result is a blend of flavors, textures, and vibrant colors, all without the hassle of multiple pots and pans.
One of the best things about this recipe is you can prep as you go so the entire meal is done in no time and for an easy dinner with very little fuss. The glaze for the salmon is one of my favorites, And, don’t let the sriracha deter you for the kids - once cooked it adds more of a deep smokey garlic flavor with a touch of heat that is balanced by the caramelized sweetness of the honey, and the dijon adds a nice tangy, umami flavor.
Your options are endless with the vegetables you want to use - asparagus, green beans, carrots, or zucchini. This time of year, we like to use zucchini spears and tomatoes with fingerling potatoes.
Servings: Serves 4
Prep Time: 10 mins
Cook Time: 35 mins
Total time: 45 mins
4 (~5-6 oz each) salmon fillets
1 pound zucchini, cut into spears
1-1/2 pounds baby potatoes, halved
1 cup of cherry or grape tomatoes on or off the vine
4 Tbsp Graza Sizzle olive oil
Salt and pepper to taste
2 tsp Spicewalla Chesapeake Seafood Seasoning plus ½ tsp extra
2 Tbsp Edisto Gold honey
1½ tsp dijon mustard
1 tsp sriracha
1 tbsp unsalted butter, melted
Preheat oven to 425°F. Toss potatoes with 2 tablespoons olive oil, salt and pepper to taste and 2 teaspoons Spicewalla Chesapeake Seafood Seasoning. Arrange on a large sheet pan lined with parchment paper and bake in preheated oven for 20 minutes, stirring after 10 minutes.
Prepare the sauce for the salmon: Whisk together melted butter, sriracha, honey, dijon mustard, and ½ teaspoon remaining seasoning blend. Brush onto salmon fillets. Remove hot pan from oven, push the potatoes over to one side of the pan and carefully arrange salmon fillets and tomatoes and zucchini on the sheet pan.
Drizzle zucchini and tomatoes with remaining 2 tablespoon olive oil, season with salt and pepper to taste.
Carefully place pan back in the oven and cook for another 15 minutes until zucchini is fork-tender and salmon is cooked through. Serve immediately.