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Baked Salmon Recipe - Sheet Pan Supper

This Baked Salmon recipe turns a simple side of salmon into something buttery soft and full of flavor thanks to a touch of sweetness. This recipe sounds fancy, but it is very easy and comes together in minutes with just a few simple seasonal ingredients, including cherry tomatoes and summer squash.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 8 people
Author: Mary Bryant Shrader

Equipment

  • 1 Half-Size Sheet Pan

Ingredients

  • 1/4 cup extra virgin olive oil
  • 4 to 5 pound side of salmon
  • 2 medium yellow summer squash chopped into 1-inch pieces
  • 2 medium zucchini chopped into 1-inch pieces
  • 2 cups cherry tomatoes whole
  • 1 teaspoon fine-ground sea salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1/4 teaspoon red pepper flakes if desired
  • 1/8 cup maple sugar can substitute 1/4 cup maple syrup
  • 2 tablespoons butter preferably grass-fed

Instructions

  • Line a sheet pan with aluminum foil and add a piece of parchment paper, if desired.
  • Lightly drizzle some of the olive oil over the sheet pan to prevent sticking.
  • Lay the salmon fillet in the center of the sheet pan, skin side down.
  • Surround the salmon with cut summer squash and zucchini.
  • Scatter cherry tomatoes around the salmon and vegetables.
  • Drizzle the remaining olive oil over the salmon and vegetables.
  • Sprinkle salt and pepper evenly over everything.
  • If you like a bit of spice, sprinkle red pepper flakes over the salmon and vegetables.
  • Lightly sprinkle maple sugar over the salmon for a touch of sweetness.
  • Dot small pieces of butter over the salmon and vegetables to add richness.
  • Put the sheet pan into a cold oven.
  • Set the oven to 400°F (204°C).
  • Bake for 20 minutes or until the salmon flakes easily with a fork, and the vegetables are tender.

Video

Notes

Find this recipe and video at https://marysnest.com/baked-salmon-recipe-how-to-make-the-most-of-your-sheet-pan-suppers/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
Free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
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Nutrition

Calories: 443kcal | Carbohydrates: 8g | Protein: 47g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 424mg | Potassium: 1463mg | Fiber: 1g | Sugar: 6g | Vitamin A: 576IU | Vitamin C: 26mg | Calcium: 52mg | Iron: 3mg

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