Roasted Veggie Sheet Pan with Pan Seared Salmon

This recipe is part of a two-part 3-course meal menu. Start off with this Avocado and Strawberry Salad.

It doesn't get any more classic for dinner than a sheet pan with roasted vegetables, served with protein. You can choose to bake your salmon, but I wanted mine pan-seared with butter sauce!

Vegetable sheet pans are great during the week or whenever you are in a hurry but want something quick and delicious. You can also customize them and throw in a combination of anything you like.

If you are looking to pair your veggies with a protein, nothing beats a juicy fish fillet, in my opinion.

As for the vegetable selection, I used a number of my favourites, but of course, included red for a romantic valentine's flare given the timing in this case. Either way, you are getting a healthy selection of vitamins, antioxidants, and protein. If you are worried you won't get filled up, trust me, you will! The best part of it is you won't feel bad about an indulgent dessert.

Ingredients

2 salmon fillets with skin on (if you want to make it 4, double up the recipe accordingly)

4 tablespoons butter plus extra for butter sauce

Fresh thyme sprigs

2 tablespoons fresh garlic, minced

1/2 teaspoon salt

1 tablespoon old bay seasoning

1 teaspoon fish spice

1 tablespoon black pepper

2-3 tablespoons olive oil

Vegetable sheet pan:

1/4 cup olive oil

1/2 head cauliflower, chopped

1 fennel bulb, sliced thinly lengthwise

1 bunch tomatoes on a vine

2-4 red potatoes, quartered

1/2 red onion, sliced thinly

4-6 red chilli peppers

2 red bell peppers, decored and sliced

2 tablespoon sherry

2 tablespoon Worchester sauce,

1 tablespoon coriander

1 teaspoon paprika

1 teaspoon fenugreek powder

1 tablespoon garlic powder

1 teaspoon cumin

Instructions

Get your vegetables cooking. Be sure to inspect and wash them, then remove excess water - you can use a salad spinner or a regular colander, then blot with some paper towels.

In a large bowel, add the prepare vegetables. 

In a small bowl, combine the olive oil, sherry, Worchester sauce, garlic, salt, black pepper, coriander, paprika, fenugreek powder, and cumin. Whisk until evenly mixed, then pour over the vegetables. Toss and stir gently with a wooden spoon to evenly coat the veggies, then set aside for 10 minutes.

On a large baking pan lined with parchment and sprayed with cooking oil, layout your vegetables - colour coordinate to make it visually appealing! Bake in the oven at 350F for 30 minutes, checking periodically to turn over veggies to make sure they cook evenly on both sides and to the appropriate doneness - try not to overcook. 

While your vegetable sheet pan is in the oven, cook your salmon. (If you decide to bake your salmon, you can out the fillets in the oven with the veggies). 

Blot with paper towels to dry the surface to remove excess moisture - this will help you get a nice crispy sear. Season the fish with salt, pepper, garlic powder, fish spice, and old bay seasoning. 

In a non-stick pan, add the oil and heat on medium heat. Place the salmon skin down, cooking 5-6 minutes. Add the thyme, but garlic, then turn over the fillets.

Cooking for 2 minutes, then get to spoon and baste with butter sauce to finish cooking it for another 3 minutes. Remove from heat when cooked to your preferred doneness - at least 145F or flaky when you open along the grain with a fork - be sure to check the thickest part of the fillets.

Add a little more butter to the pan once the fish is removed to make more sauce, pour over the fish when ready to eat.

Serve hot with the vegetables and the remaining butter sauce.