Just Another Mom HQ

Just another Mom's guide to a healthy lifestyle

Sheet Pan Roasted Fish with Broccolini and Crispy Potatoes

Sheet pan dinners!  So easy, simple and delicious!  Life gets so crazy it’s nice to have these type of meals in your back pocket to pull out when you are short on time.  The options for meat vegetable starch combos are endless.  The best part is cook time is about 20 minutes, prep time is 5-10.  A gourmet meal on your table in 30 minutes making this a great weeknight option or a beautiful meal for entertaining.

In today’s recipe I used broccolini, baby red potatoes and turbo (a somewhat firm whitefish.)  In a recent class I taught we used wild salmon and it was equally delicious. The results were so yummy (picture below) that one of my students headed to the grocery store after class for salmon.  She had plans to prepare it for dinner for the following night!

 

So grab your sheet pans, some parchment paper, your favorite vegetables, a nice piece of fish (or a chicken breast, adjust time accordingly) and let’s do this!

Preheat your oven to 450 degrees Fahrenheit.  Line a sheet pan with parchement paper.  Parboil your baby red potatoes in salted water for 15 minutes or until they are almost done.  You don’t want them to be fully cooked or they will be over cooked once you broil them.

Place your fish cut into equal sized pieces, I cut my salmon into 4” chunks, in the middle of your pan.

Place potatoes next the fish and season with salt and pepper.  Smash the potatoes down with a potato masher.  If you have some aggression to get out use a meat mallet.  We decided to use the latter in the class I was teaching.  It was way more fun than a masher!

Lastly place the broccolini on the other side of the salmon.

Combine oil, garlic and herbs along with some salt and pepper.  Top the potatoes with a little more than one third of the garlic herb oil.  Do the same with the salmon, then use the remaining oil to season the broccolini.  You should use most of the oil between the fish and potatoes.  Toss the broccolini to coat.

Roast in preheated oven for about 20 minutes  or until potatoes and broccolini are nicely browned and fish flakes easily with a fork.  If dish is finished before the rest just pull it off the pan and finish cooking the rest.  I had to remove the tail portion of my salmon about 5 minutes early as it was thinner than the center cut pieces I had.

Place everything on a pretty platter and serve, or just take it right from the pan.  Either way enjoy!!  Cheers!

 

Pan Seared Wild Salmon

Sometimes we just need a super quick meal that is healthy and easy to clean up!  I love to hear about other peoples go to quick meals, but for some reason when people ask me what my favorite is they are surprised when I say fish.  For some making fish seems like a tricky task, but I am here to clear that up for your right now.  Yes you can make a much more labor intensive fancy dish with a nice piece of fish, but this fancy and quick dish is no slacker in the taste department, I promise.  It is also very flexible, so please feel free to play with the herbs and seasonings you use, this is not set in stone!

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Note the abstract design of my rosemary.  I just tossed my leaves on after I rubbed the fillets with a little salt and pepper, crushed garlic and extra virgin olive oil.  Violà dinner into the pan and on the table 15 minutes later. Please forgive the varying sizes of the fish fillets in my picture, they were getting dangerously low in supply of wild salmon at the fish counter today and I had to have it!  If you have the same predicament as me, just pull the smaller fillets from the pan a minute or two sooner than the larger ones.

I usually make close to 2lbs at a time as I have a 3 year old who thinks that he has to eat at least an 8 oz portion or larger when fish is served.  I am shaking at the thought of my grocery bill 10 years from now!  As this recipe is flexible, you can make an 8 oz portion or 4lbs or more at a time just reduce the amount of oil and herbs.

Now for the cooking part, heat your pan on medium high to high heat for a few minutes to get a nice hot cooking surface.  Drizzle in a couple tablespoons of olive oil, and place fillets in pan skin side down for about 6 minutes or until the skin is crispy and has released from the pan.  Do not touch the fish during this time.  If you try to move it once it is in the pan, before it is done, it will stick and tear.

Once your skin is crispy flip your fillets and continue to cook for another 2-3 minutes, depending on thickness.  Your goal is to have the salmon slightly undercooked in the center, think a medium to medium well steak.  You can go well done, your fish will just be a bit dryer.

Serve on a bed of fresh greens, sliced tomato, cucumber and goat cheese with a drizzle of oil and vinegar, or with your side of choice, and enjoy!

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Cheers!

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