Salmon Sheet Pan Dinner

3-4 tablespoons olive oil, divided

1 teaspoon chili powder or Aleppo pepper flakes

1 ½ pounds salmon fillet, cut into 4 portions

2 medium sweet potatoes, peeled and cut into ½ – inch cubes or thin slices

4 teaspoons olive oil, divided

1 pound Brussels sprouts, stemmed and cut in half

1 onion, peeled and sliced

1 red pepper, seeded and thinly sliced

zest of one lemon

¼ cup crumbled feta or cotija cheese

¼ cup chopped fresh cilantro or parsley

salt

pepper

Preheat the oven to 425°. Line a sheet pan with parchment paper and set aside

  1. Spread 1-2 tablespoons of olive oil on the salmon, and sprinkle with the chili powder, salt, and pepper
  2. In a large bowl, combine the sweet potatoes, brussels sprouts, onion, and red pepper. sprinkle with salt and pepper, and add enough olive oil to evenly coat the vegetables
  3. Place the vegetables in the sheet pan, and place the salmon on top. Sprinkle the lemon zest on top of the salmon
  4. Bake for approximately 15 minutes, or until the salmon is cooked to your liking
  5. Add the feta cheese on top of the salmon, and cook for 1 more minute
  6. Garnish with cilantro or parsley, and serve immediately

Makes four servings

Notes:

  • You can use other seasonings in place of the chili powder or Aleppo pepper, including zaatar, Chinese Five Spice, or herbs de Provence
  • There are other vegetables you can use or substitute in this recipe: broccoli, thinly sliced carrots, shallots, leeks, corn, etc.