Sheet Pan Salmon with Carrots & Cauliflower

Crank up the oven, and slide in salmon and veggies—the fish cooks quickly, while the vegetables get crispy. You could warm up some crusty bread, if someone craves carbs.

What You Get

Carrots

Cauliflower florets

Wild Alaskan salmon (see note below)

Arugula

Lemon

Chermoula (Moroccan herb sauce)

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 15 minutes 

Total Time: 30 minutes 

Step 1

Preheat the oven to 475°F. Line a sheet pan with foil or parchment.

Step 2

Trim the carrots and cut them into bite-size lengths. In a bowl, combine the carrots and cauliflower florets, drizzle with 2 tablespoons olive oil, season with salt, and toss to coat. Arrange over two-thirds of the prepared pan, leaving room for the salmon. Roast until the carrots and cauliflower are tender and starting to brown, 15 to 20 minutes.

Step 3

When the vegetables are ready, add the salmon pieces to the pan. Drizzle the fish with olive oil and season with salt. Return the pan to the oven and continue roasting until the salmon flakes easily when pierced with a fork but is still pink at the center, 8 to 10 minutes longer.

Step 4

In a bowl, toss the arugula with a squeeze of lemon, drizzle of olive oil, and pinch of salt.

Step 5

Transfer the salmon to plates, with the roasted vegetables and arugula on the side. Drizzle generously with the chermoula, finish with a squeeze of lemon, and serve warm.

Contains: fish.

Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.