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Sheet Pan Salmon

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

Sheet pan meals are made for family-style eating—maximum flavor with minimal cleanup. Leftovers are just as good the next day: turn them into a salad (like our Niçoise on page 285) or a sandwich. Seafood is a kid-friendly protein that’s often avoided at home because it feels intimidating. With fresh fish and a simple approach, it doesn’t have to be. This recipe will show you how.

INGREDIENTS

1 (10-ounce) jar artichoke hearts

2 large russet potatoes, cubed

½ cup olive oil, divided

1 teaspoon salt, divided

1 teaspoon ground black pepper

2 pounds skin-on salmon

‍

AIOLI

½ cup mayonnaise

½ medium lemon, juiced

2-3 cloves garlic, grated

1 sprinkle salt

Save

4.8 / 5

Share

SERVES

4 PEOPLE

ACTIVE TIME

10 MINUTES

TOTAL TIME

30 MINUTES

Sheet pan meals are made for family-style eating—maximum flavor with minimal cleanup. Leftovers are just as good the next day: turn them into a salad (like our Niçoise on page 285) or a sandwich. Seafood is a kid-friendly protein that’s often avoided at home because it feels intimidating. With fresh fish and a simple approach, it doesn’t have to be. This recipe will show you how.

Method

  1. Preheat the oven to 375°F with a rack in the middle.
  2. In a medium bowl, toss the artichoke hearts and potatoes with ¼ cup olive oil and ½ teaspoon salt. Rub the salmon all over with the remaining ¼ cup oil, ½ teaspoon salt, and pepper; set aside.
  3. Arrange the artichokes and potatoes cut-side down on a sheet pan and roast for 10 minutes. Flip the vegetables and make room for the salmon. Add the salmon skin-side down and return the pan to the oven.
  4. Roast until the salmon is opaque and flakes easily, about 10 minutes or until it reaches 135°F internally.
  5. Meanwhile, make the aioli by blending or whisking all the ingredients until thick and smooth.
  6. Serve the salmon and vegetables warm, with the aioli on the side.

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