Meal planning for the the week ahead can be difficult (almost impossible some weeks). I think we all know the familiar feeling of coming home, hitting the couch, and not wanting to cook. But with a hungry family waiting for dinner, plopping on couch with a cup of instant soup is not a reality. But don’t fret – sheet pan suppers to the rescue.
Sheet pan suppers are a great option for easy weeknight dinners. Prep, cook time, and cleanup are speedy with these one-pan recipes.
Dijon salmon with green beans cooks in about 15 minutes (is that a sigh of relief I hear?) and preparing the meal is just as quick. Preheat your toaster oven (or standard oven) to 400 degrees. Place salmon filets skin-side down on the sheet pan, then arrange your vegetables around the filets. We used green beans, bell peppers, and leeks. We coated the vegetables and drizzled the salmon with a rich but simple sauce made with olive oil, soy sauce, dijon mustard and garlic.
Not only is this meal done and ready to serve in under 30 minutes, it’s delicious. The salmon cooks to perfection in the toaster oven and the vegetables have just the right amount of crunch. The tangy dijon sauce marries well with the creamy, flaky fish and colorful vegetables while they cook together.
Keep this sheet pan supper in your weeknight dinner rotation and you’ll have zero problem checking “homemade dinner” off your ever-growing to-do list.
- 3/4 pound salmon fillets, cut in portion-size pieces
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic
- 6 ounces thin green beans, trimmed
- 1/2 small red bell pepper, thinly sliced
- 1/2 small yellow bell pepper, thinly sliced
- 1 small leek, white part only, thinly sliced
- Dash coarse black pepper
- Place rack on bottom position of toaster oven. Heat the toaster oven to 400°F. Spray the toaster oven baking pan with nonstick cooking spray or line the pan with nonstick aluminum foil. Place salmon skin-side down in center of pan.
- In a food chopper, process olive oil, soy sauce, mustard and garlic until blended and garlic is chopped. Set aside.
- In a large bowl, combine green beans, bell peppers and leeks. Add 2 tablespoons olive oil mixture and stir until vegetables are coated. Arrange vegetables evenly in pan around salmon.
- Drizzle salmon with remaining olive oil mixture.
- Bake until salmon is done to medium-well and vegetables are crisp-tender, about 15 minutes.