The 20-Minute Dinner I’m Making All Autumn Long

I’ve said it once, and I’ll say it again—I love an easy dinner! Ease is the name of the game with this delectable salmon sheet pan dinner, where minimal prep and a tight ingredient list are key. You can get everything prepped and roasting in about 10 minutes, then just let the oven work its magic.

I love using the broiler to finish this recipe; it gives you the browning of a longer roast time while allowing the veggies to cook until tender without overcooking the salmon. While everything roasts, there’s time to whip up a quick sauce. The tanginess of the feta and the sharp mustard are the perfect foil for the rich salmon. And voila! You have a simple yet elegant dinner—one that’s fancy enough to serve at a dinner party—on the table in no time.

Speaking of ease, I also like to keep my clean-up time to a minimum. Lining the sheet pan with foil or parchment is a lifesaver for avoiding scrubbing.

Feta Public Service Announcement

I’m all for finding ways to cut down on prep time, but buying crumbled feta is not one of them. It’s dry, too salty, and lacks flavor—not worth compromising on just to save a couple of minutes. Instead, look for block feta made from sheep’s milk or a combination of sheep and goat milk. I like to buy feta packed in brine because it lasts longer, tastes better, and keeps it from drying out. Just make sure to rinse and pat it dry before using.

If you happen to live near a Mediterranean or Middle Eastern grocery store, I suggest stopping in to check out the types of feta they carry. You might be surprised by how many varieties of feta exist.

Let’s Talk Salmon

Go with center-cut salmon fillets weighing six to eight ounces ounces. Fresh or frozen salmon will both work and truth be told, the “fresh” salmon you find at the supermarket has often been previously frozen. Be sure to defrost the salmon before proceeding with the recipe.

This recipe doesn’t crisp up the skin of the salmon, so opt for skinless fillets if you can find them. If not, roast the salmon with the skin side down, and remove the skin before serving. The best way to do this is by using a thin, flexible spatula: gently slide the edge of the spatula between the skin and the flesh of the salmon.

How To Make My Sheet Pan Salmon With Feta Sauce

For four servings, you’ll need:

• 12 ounces broccolini, ends trimmed and any thick stalks cut in half lengthwise
• 1 pint (12 ounces) cherry tomatoes
• 1 large red onion, cut into 1/2-inch thick wedges
• 1/4 cup plus 2 tablespoons extra virgin olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 1 1/4 teaspoons freshly ground black pepper, to taste
• 4 (6 to 8-ounce) center-cut salmon fillets
• 1/2 cup mayonnaise
• 1/2 cup (3 ounces) crumbled feta
• 2 tablespoons whole-grain mustard
• 1/2 teaspoon lemon zest
• 1/2 teaspoon lemon juice
• 1/4 cup roughly chopped parsley leaves and tender stems, divided, optional

Preheat the oven to 425°F with a rack set in the top position. On a large sheet pan, toss the broccolini, tomatoes, and onion with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Add the salmon to the sheet pan, drizzle with about 1 tablespoon oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast the salmon and veggies on the top rack for 10 minutes.

Meanwhile, in a medium bowl, combine the mayonnaise, feta, mustard, 1 tablespoon oil, lemon zest and juice, half of the parsley (if using), and 1/2 teaspoon pepper. Stir to combine.

Rotate the sheet pan, switch the oven to broil, and continue cooking until the salmon is cooked through and veggies are tender and browned in spots, 3 to 5 minutes. Top with the remaining parsley (if using) and serve drizzled with the feta sauce.

Leftover salmon and veggies can be refrigerated in an airtight container for up to 3 days.

Simple Variations

Another great thing about this recipe is its versatility when it comes to the veggies. Instead of using broccolini, you could go with broccoli florets, green beans, asparagus, or even zucchini. Grape tomatoes can be used instead of cherry tomatoes, but if you happen to have regular tomatoes lying around, go with those. Just cut them into 1-inch pieces before adding them to the sheet pan.

If you don’t have any whole-grain mustard on hand, Dijon mustard will work just as well. I recommend using less Dijon because a little goes a long way; swap 1 teaspoon of Dijon for every tablespoon of whole-grain mustard.