Roasted Salmon or Chicken with Fennel and Root Veggies Sheet Pan Dinner
FEB 2023 | 10 Ingredient or Less Recipe
“10 Ingredients or Less” Recipes
Interested in a little dinner inspiration?
Some of my favorite recipes are those that are simple and require only a few, high-quality ingredients, not counting standard ingredients such as salt, pepper, or oil. Here’s one from my 10 Ingredients or Less collection. Enjoy!
FEB 2023
Nestling a few simple, seasonal ingredients on a large sheet pan, and roasting them brings out each one’s deeper flavor. Less fuss makes cooking and clean-up a breeze!
Here’s one favorite recipe, and as an added bonus, I share 8 ways to increase success when creating your own sheet pan dinners, in this post.
RECIPE
ROASTED SALMON OR CHICKEN WITH FENNEL AND ROOT VEGGIES SHEET PAN DINNER
Both salmon and chicken pair so nicely with dill, fennel, and root vegetables. Nestling the ingredients on a large sheet pan, and roasting them brings out each ingredient’s deeper flavor and helps make clean-up a breeze.
The process involves roasting the ingredients in stages. Begin by roasting the longest cooking roots on the pan first, then add the rest so that it all finishes together.
Use this recipe as a guide and change the vegetables by the season - fennel, onions, and root vegetables in the fall and winter, then asparagus, onions, and bell peppers in the spring and early summer.
To add even more flavor, serve this dish with a spoon of Creamy Pesto (recipe follows) on top of the salmon or chicken and a squeeze of lemon over the vegetables and protein.
Makes: 2 servings
INGREDIENTS
Vegetables
4 small to medium-sized golden beets, peeled, cut into quarters (about 1 1/2 - 2-inch pieces)
1/2 fennel bulb, fronds, stems and core removed; bulb thinly sliced about 1/4 inch thick
1/2 small to medium-sized onion, sliced 1/4 - 1/2-inch thick
1 large parsnip (or 2 smaller ones), peeled, cut into 1/2-inch thick strips
2 tablespoons avocado or olive oil, divided
kosher salt
ground black pepper
Salmon or Chicken - 2 boneless salmon fillets (about 5 – 6 ounces each) or 4 boneless, skinless chicken thighs
1 tablespoon avocado or olive oil
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 fresh dill sprigs
fresh lemon wedges
DIRECTIONS
If using Salmon
1. Preheat oven to 425°F. Line a large, rimmed baking sheet with foil or parchment paper, and spray lightly with cooking spray.
2. Place the golden beets into a large mixing bowl. Drizzle 1 tablespoon of oil over the top and gently toss to coat. Spread the beets out on one half of the prepared baking sheet and season with 1/4 teaspoon salt and 1/8 teaspoon of pepper. Place the pan into the oven and roast for 20 minutes.
3. While roasting the beets, add the fennel, onion, and parsnips to the mixing bowl. Add 1 tablespoon of oil, and toss to coat. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and toss again.
4. After 20 minutes, remove the sheet pan with the beets from the oven. Add the fennel, onions, and parsnips to the pan, spreading into a single layer, away from the beets. Return the pan to the oven and continue to roast for 15 minutes more.
5. Remove the sheet pan from the oven and nestle to salmon fillets into the center of the veggies, pushing the veggies aside slightly if necessary.
Brush the top of each fillet with oil, season with the salt and pepper. Lay 2 dill sprigs on top.
6. Return the pan to the oven and continue roasting for approximately 10 - 13 minutes, depending on the thickness of the salmon. The vegetables should be soft when tested with a fork. The salmon should be slightly rare or medium in the center (depending on preference) but not dry – about 125°F - 135°F internal temperature.
NOTE: if some ingredients are fully cooked before others, remove them from the sheet pan to a serving platter and keep warm.
5. Divide the salmon and vegetables between two plates and serve with lemon wedges. Add a spoon of Creamy Pesto, and a squeeze the lemon juice over the top of everything.
If using Chicken
1. Preheat oven to 425°F. Line a large, rimmed baking sheet with foil or parchment paper, and spray lightly with cooking spray.
2. Place the golden beets into a large mixing bowl. Drizzle 1 tablespoon of oil over the top and gently toss to coat. Spread the beets out on one half of the prepared baking sheet and season with 1/4 teaspoon salt and 1/8 teaspoon of pepper. Place the pan into the oven and roast for 20 minutes.
3. While roasting the beets, add the fennel, onion, and parsnips to the mixing bowl. Add 1 tablespoon of oil, and toss to coat. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper and toss again.
4. After 20 minutes, remove the sheet pan with the beets from the oven. Add the fennel, onions, and parsnips to the pan, spreading into a single layer, away from the beets. Return the pan to the oven and continue to roast for 7 minutes more.
5. Remove the sheet pan from the oven and nestle to boneless chicken thighs into the center of the veggies, pushing the veggies aside slightly if necessary.
Brush the top of each chicken thigh with oil, season with the salt and pepper. Lay a dill sprig on top of each.
6. Return the pan to the oven and continue roasting for approximately 18 - 20 minutes, until the chicken is fully cooked, yet still moist. (Internal temp = 165°F; juices run clear) The vegetables should be soft when tested with a fork.
NOTE: if some ingredients are fully cooked before others, remove them from the sheet pan to a serving platter and keep warm.
5. Divide the chicken and vegetables between two plates and serve with lemon wedges. Add a spoon of Creamy Pesto, and a squeeze the lemon juice over the top of everything.
CREAMY PESTO
INGREDIENTS
1/4 cup prepared pesto
2 tablespoons regular or vegan yogurt
DIRECTIONS
Place the pesto into a small bowl and add the yogurt. Stir to combine. If the pesto is too thick, add a small amount of olive oil to thin to desired consistency.
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