with Potatoes, Red Onion, Zucchini, Mushrooms

Sheet Pan Dinners

Yield: 4 Servings

Scott Nowell

Hmm good.

• 1½lb skin-on salmon, about 1 to 1½ inches thick
• ¾lb potatoes, peeled and sliced ½-inch thick
• 1zucchini, sliced ½-inch thick
• ½-1red onion, sliced
• 8oz mushrooms, halved if large to be about the size of other vegetables
• olive oil
• salt & pepper

Heat oven to 450°F.

Place potatoes in a medium bowl and add 1-2 TBS olive oil, salt and pepper. Mix well and add to half-sheet pan. Roast for ten minutes.

Add the zucchini, red onion and mushrooms to the bowl and add additional olive oil. Season with salt and pepper, mix well.

Fold thin salmon edges and tail, if necessary, to form an even thickness. Season with salt and pepper.

When the potatoes have roasted for ten minutes, remove and salmon to open area and add remaining vegetables. Separate everything into a single layer.

Roast for 12 to 20 minutes depending on salmon thickness and desired doneness.