Sheet Pan

Sheet Pan Salmon with Lemon, Garlic and Asparagus

  • 2 1 lb. salmon fillets
  • 1 lb. fresh asparagus, thin stalks, trimmed
  • 3 tbsp. olive oil
  • 3 Tbsp. lemon juice
  • 4 cloves minced garlic
  • 1 lemon, sliced
  • Salt and pepper to taste

Preheat oven to 350 degrees F. Spray a rimmed 9×13 baking sheet with cooking spray. Place salmon fillets and asparagus on baking sheet in a single layer. In a small bowl combine the olive oil, garlic and lemon juice and drizzle this mixture over the salmon and asparagus. Season with salt and pepper. Place the lemon slices on top. Bake in preheated oven about 15-20 minutes or until salmon flakes easily with a fork.

Sheet Pan Rosemary Chicken and Fries

  • 6 chicken thighs
  • 6 small red potatoes, quartered
  • ½ cup olive oil
  • 1 Tbsp. fresh rosemary, chopped
  • 1 ½ teas. fresh oregano, chopped
  • 1 ½ teas. garlic powder
  • Salt and pepper to taste

Preheat oven to 375 degrees F. Spray a 9×13 inch baking sheet with cooking spray. Place the chicken thighs and potatoes in a large bowl and pour the olive oil over them. Stir to coat the chicken and potatoes. Place the chicken and potato pieces on the baking sheet in a single layer. Sprinkle the chicken and potatoes with the rosemary, oregano, garlic powder, salt and pepper. Bake in preheated oven for 1 hour. For extra crispness baste the chicken during the final 15 minutes of baking.

Sheet Pan Shrimp with Lemon Butter and Asparagus

  • 1 ½ lbs. medium shrimp peeled and deveined
  • 1 lb. fresh asparagus, washed and trimmed
  • 2 Tbsp. olive oil
  • 4 cloves minced garlic
  • 1 teas paprika
  • 3 Tbsp. butter or margarine, cut into cubes
  • 3 Tbsp. lemon juice
  • Salt and pepper to taste

Preheat oven to 400 degrees F. Spray a 9×13 inch baking pan with cooking spray. Place the asparagus in a single layer on the prepared baking sheet and drizzle with 1 tablespoon of the olive oil. Sprinkle with the garlic and salt and pepper. Toss to coat. Bake the asparagus in the preheated oven for about 6 minutes, until slightly tender. Remove baking pan from oven and place the shrimp on one side of the pan next to the asparagus. Drizzle the remaining olive oil over the shrimp. Sprinkle the shrimp with salt and pepper and paprika and toss the shrimp to coat well.

Top the shrimp and asparagus with the cubed butter. Return baking pan to preheated oven and roast until shrimp is opaque, about 6 minutes. Remove pan from oven and drizzle the lemon juice over the asparagus and shrimp.

Sheet Pan Pork and Squash

  • 1 pork tenderloin
  • 5 cups butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1 medium onion cut into slices
  • 2 Granny Smith apples, washed, cored and cut into wedges
  • 3 Tbsp. olive oil
  • 2 Tbsp. honey
  • 2 teas. dried sage
  • Salt and pepper to taste

Preheat oven to 425 degrees F. Spray a rimmed 13×15 baking sheet with cooking spray. In a small bowl whisk together 1 tablespoon of the olive oil, l teaspoon of the sage, the honey and some salt and pepper. Place the pork tenderloin in the center of the prepared baking sheet and rub the honey mixture into the pork tenderloin. In a bowl mix together the squash, apples and onion and drizzle with the remaining olive, remaining sage and some salt and pepper and toss until well coated. Place this mixture around the pork tender loin. Bake the pork and vegetables until vegetables are tender and pork is cooked, about 30-35 minutes. Baste occasionally with the honey mixture. Pork is done when internal temperature reads 145 degrees