Another great guest post by Samantha from Pass The Challah
Honestly, I don’t know how I would survive without sheet pan meals. I grew up with my mom making us a main dish, a side dish, and a vegetable for every meal (thanks Mom!). Now that I have
my own home and make my own meals, I have no idea how she did this! It’s not even the time spent cooking that I have an issue with, since I do enjoy cooking—it’s the cleanup. After making 3
separate dishes, there are at LEAST 3 pots to hand-wash, at least 1 cutting board, some other necessary items like a food processor or strainer, and usually lots of little bowls and spoons and plates that just appear and I don’t understand how this recipe needed so many dishes and how am I filling my dishwasher to the brim with just one meal?! You get the point.
Enter sheet pan dinners. After making this cheesy salmon and green beans recipe, I was left with one sheet pan, one cutting board, and one little bowl. That’s it. For the WHOLE MEAL. Now that’s my kind of recipe. You can even use a disposable sheet pan because they are awesome and your secret is safe with me.
But of course a recipe is still a failure if its super easy but nobody likes it. You definitely don’t have to worry about that sorry situation with this recipe because who doesn’t love cheesy goodness completely covering a delicious piece of salmon?! A layer of mayo and just the right amount of mustard keeps the salmon super moist and flavorful, and that layer of cheese is just irresistible. Your family is going to love this dish, and you are going to love how your kitchen looks afterwards. Enjoy!
Ingredients:
1 lb green beans
1 pint cherry tomatoes
1 tbsp olive oil
1/8 tsp salt
1.5-2 lb salmon
¼ of a lemon
¼ cup mayonnaise
1 tsp Dijon mustard
1 clove garlic, crushed (I use frozen garlic cubes)
¾ cup mozzarella cheese
Directions:
- Preheat oven to 400 degrees.
- Line a sheet pan with parchment paper. Add green beans and cherry tomatoes to the pan and toss with olive oil and salt. Clear a spot in the center of the pan and add salmon. Squeeze lemon juice onto the salmon.
- Combine mayonnaise, Dijon mustard, and garlic in a small bowl. Spread on top of the salmon. Evenly sprinkle cheese on top of the mayonnaise mixture.
- Cook at 400 degrees for 20 minutes. Switch oven to broil and cook for another 5 minutes, or until cheese is golden and bubbly. Enjoy!
- 1 lb green beans
- 1 pint cherry tomatoes
- 1 tbsp olive oil
- 1/8 tsp salt
- 1.5-2 lb salmon
- ¼ of a lemon
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 clove garlic, crushed (I use frozen garlic cubes)
- ¾ cup mozzarella cheese
- Preheat oven to 400 degrees.
- Line a sheet pan with parchment paper. Add green beans and cherry tomatoes to the pan and toss with olive oil and salt. Clear a spot in the center of the pan and add salmon. Squeeze lemon juice onto the salmon.
- Combine mayonnaise, Dijon mustard, and garlic in a small bowl. Spread on top of the salmon. Evenly sprinkle cheese on top of the mayonnaise mixture.
- Cook at 400 degrees for 20 minutes. Switch oven to broil and cook for another 5 minutes, or until cheese is golden and bubbly. Enjoy!
This recipe sounds fabulous. Going to try it when I return to colorado.