SHEET PAN COOKBOOK RECIPES

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SHEET-PAN JERK SALMON RECIPE - NYT COOKING



Sheet-Pan Jerk Salmon Recipe - NYT Cooking image

Broiling is one of the quickest ways to cook salmon, and retain its moisture. It heats the outside while keeping the inside tender. When making this jerk salmon, your house may smell like a charcoal grill in the Caribbean. Don't worry if the fish darkens considerably as it cooks; that’s when you know it’s almost done. Finish it off with a mango slaw or classic carrot salad to make your dinner look as vivid as it tastes.

Provided by Millie Peartree

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

Nonstick cooking spray (optional)
4 (6-ounce) skin-on salmon fillets, about 1 to 1 1/2 inches thick
2 tablespoons olive oil
2 tablespoons jerk seasoning paste (hot or mild)
1 teaspoon sweet or hot paprika
Kosher salt (optional)
Chopped fresh parsley, for serving
mango slaw or classic carrot salad, for serving

Steps:

  • Position an oven rack 6 inches from the broiler and set the broiler to high. Line a rimmed sheet pan with aluminum foil or lightly coat with cooking spray.
  • Place salmon on a cutting board, skin-side up. Using a sharp knife, cut through the skin about 1/8-inch deep, in 3 different places, making sure not to cut all the way through to the flesh.
  • In a medium bowl, whisk together olive oil, jerk seasoning, paprika and salt, if using. (The jerk seasoning has plenty of salt, so taste before adding salt.) Place salmon portions in the mixture and coat evenly, ensuring the mixture gets into the scored flesh.
  • Place on the sheet pan, skin-side up, and broil until the skin is crispy and flesh is opaque, 10 to 12 minutes. The exterior will darken considerably, but don’t be alarmed. The high heat will help keep the inside moist. Garnish with chopped fresh parsley. Serve with mango slaw or carrot salad.

SHEET PAN HOME FRIES - SKINNYTASTE



Sheet Pan Home Fries - Skinnytaste image

Sheet Pan Home Fries, an easy homemade breakfast potatoes made with red potatoes, onions, bell pepper and carrots all on one pan. All you need is some eggs and breakfast is served!

Provided by Gina

Categories     Breakfast    Brunch    Side Dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 7

20 oz baby red potatoes (cut into 1/2-inch pieces)
1 small onion (chopped fine)
1 green bell pepper (diced)
2 carrots (5 oz total, chopped)
1- 1/2 tbsp extra virgin olive oil
1- 1/4 teaspoon kosher salt
fresh cracked black pepper

Steps:

  • Preheat oven to 375F. Line a sheet pan with nonstick foil or spray with oil.
  • Combine all the ingredients in a large bowl and toss well. Transfer to the sheet pan and spread in a single layer. Roast in the bottom rack 15 minutes. Turn and roast an additional 25 to 30 minutes, or until golden brown and cooked through.

Nutrition Facts : ServingSize 3 /4 cup, Calories 172 kcal, CarbohydrateContent 29 g, ProteinContent 3 g, FatContent 5 g, SodiumContent 398 mg, FiberContent 5 g, SugarContent 3 g

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