Now you all know how very much I love a sheetpan meal. So very easy to prepare and cook and so delicious to eat. This is what I did. You can substitute sweet potatoes if you’d like. I used Broccolini but you can use regular broccoli, cauliflower or asparagus or any veggie you like.

I really slather on the mustard because I love the strong mustard flavor but feel free to add less or more depending on your own taste.

Enjoy!

*this recipe is for 2 people feel free to double up for more — there’s no exact science going on here so feel free to swap in or out what ingredients you prefer

Ingredients:

4 fingerling potatoes or any potatoes you’d like I used yukon gold this time because that’s what I had in the house

app. 3 Tablespoons Olive Oil in total but if you feel you need more– be my guest

Kosher Salt and black pepper to taste

2 Salmon Fillets or 1 piece of Salmon app. 1 lb. ( I used a 1/4 lb. for the two of us and had some left over)

3- 8 Tablespoons Maille Old Style Mustard — I just slathered the top of the salmon

1/2 cup cherry or grape tomatoes

small bunch of Broccolini or it’s equivalent for another vegetable

Directions:

Arrange a rack in the middle of the oven and pre-heat to 400 degrees. I sprayed a rimmed baking sheet with cooking spray.

Place potatoes in a bowl and drizzle with 2 Tbsp. Olive Oil and a little kosher salt and black pepper. Stir to coat and arrange the potatoes cut-side down . Bake for app. 15 minutes . Obviously yukon gold or sweet potatoes you’ll just arrange on baking sheet since you can’t do cut-side down.

Meanwhile pat salmon dry and brush with Mustard.

Toss the broccolini and cherry tomatoes in a clean mixing bowl with 1 Tablespoon of Olive Oil and sprinkle with Salt and Pepper. If it doesn’t look like enough oil add a little bit.

After the initial 15 minutes, remove tray from oven and push potatoes to edges of pan, creating enough room for salmon in the center of baking sheet and arrange the broccolini and tomatoes around the salmon. Using tongs flip over potatoes to cook evenly .

Bake for about 15 minutes depending on the size and thickness of your salmon. If veggies are getting to burnt use tongs and remove and put on plate and cover with foil. It should only be a few more minutes for salmon to be done and I didn’t remove my broccolini because I like it charred.

If you don’t want potatoes you can just cook salmon and vegetables and use rice or leave out the carbs if you so desire. It’s delicious and since I made a little extra salmon it was delicious the next day for lunch.

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