Sheet Pan Jerk Salmon Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with foil and coat lightly with cooking spray.
• Toss sweet potatoes with 2 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Place on one half of the prepared baking sheet.
• Bake in the preheated oven for 5 minutes.
• While the potatoes are cooking, stir together Dijon, honey, and cayenne in a small bowl. Toss broccoli with remaining oil, salt, and pepper in a separate bowl.
• Remove potatoes from the oven. Add salmon to the other half of the baking sheet. Place 2 teaspoons of the mustard mixture on each salmon filet; brush evenly to coat, then sprinkle evenly with bagel seasoning. Add broccoli to the sweet potatoes. Return to the oven and bake until salmon flakes easily with a fork and the veggies are golden, about 12 minutes.
• Stir soy sauce into the remaining mustard mixture and drizzle over veggies.

Steps:

• Preheat the oven to 400 degrees F. Set an oven rack in the lower-middle position.
• Prepare the salmon: In a small bowl, mix together the paprika, cayenne, garlic powder, dry mustard, and oregano and set aside. Use 1 tablespoon of the olive oil to grease a sheet pan. Place the salmon, skin-side down, on a flat surface and season it with salt. Drizzle the salmon with 2 tablespoons of the oil. Transfer the spice mixture to a small fine-mesh sieve or strainer and sift an even layer of the spices over the salmon. Arrange the fillets skin-side down on the prepared sheet pan, leaving space between them.
• Cook the salmon: Place the pan on the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave it in the oven for an additional 5 to 8 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle all of the lime zest and juice over the fish.
• While the salmon roasts, cook the spinach: Heat a 12-inch skillet over medium heat and add the olive oil. "Spear" the garlic clove on the tines of a fork. When the oil is hot and begins to smoke lightly, add the spinach and cook in the oil, stirring with the fork, 30 seconds. By stirring the spinach with the garlic clove on the end of the fork, it imparts a garlic flavor without overwhelming the spinach. Stir in salt and black pepper and remove the skillet from the heat. Stir until the spinach loses half its volume. Sprinkle with the red wine vinegar. Serve immediately with the salmon.

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
• Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
• While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
• Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
• Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
• Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.