Quarter-Sheet Pan Salmon Dinner for Two

Perfect for two, but just as nice for one with dinner already made for another night. Salmon will keep at least two days in the refrigerator well-wrapped, but use it as soon as you can for best flavor.

2 Servings

Ingredients

6 large button mushrooms, trimmed and cut in half
¼ small red onion, sliced into ¼-inch pieces
2 small ripe tomatoes, quartered
1 large plump garlic clove, sliced
¼ red bell pepper, sliced
Kosher salt and fresh ground pepper
1/8 teaspoon crushed red pepper
1 teaspoon Herbes de Provence or a mixture of oregano and basil
Cooking spray
Olive oil
2 (6-8 oz) salmon fillets with skin
1 lemon, sliced
Horseradish mustard sauce-see notes-optional

Instructions

PREHEAT OVEN TO 400 F and place rack at center. Line 9" x 13" quarter-sheet pan with foil and spray with cooking spray or brush with oil.
TOSS TOGETHER THE VEGETABLES with ½ teaspoon each salt and pepper, the crushed red pepper, the Herbes de Provence, and a tablespoon of olive oil in a large bowl. Set aside.
PLACE SALMON FILLETS SKIN SIDE DOWN IN THE CENTER OF THE SHEET PAN two inches apart and spread prepared vegetables around and between them. Drizzle salmon with a little olive oil, sprinkle with salt and pepper, and top with 3-4 lemon slices each. (Extra lemon can be added to the vegetables, if desired.)
ROAST FISH AND VEGETABLES for 15 minutes or until fish is done to your liking. I’m fond of salmon cooked to medium (about 130 degrees F on an instant read thermometer) but do let it cook another few minutes if you like it well-done. Move pan to a cooling rack for 5 minutes and serve hot or warm with Horseradish Mustard sauce, if desired.

Notes

NOTES: For the Horseradish Mustard sauce, in a small cup, mix together 1 tablespoon each Dijon mustard and prepared horseradish with 1 ½ teaspoons whole grain mustard or mayonnaise. Grind a little pepper over the sauce and stir well. If you want to make more sauce, it keeps well for a few days in the fridge well-covered and is tasty on sandwiches or with beef or pork or chicken.