sheet pan bbq butter salmon and ranch potatoes
Lil break from Super Bowl hullabaloo with a nice little weeknight traybake.
I’m having a bit of a yucky day. Sometimes I’m overwhelmed with guilt for, well, my existence. I know such thoughts are unproductive and often illogical, but hard to avoid when anxiety clutches me by the throat. Today, I felt especially bad for spending so much on grocery this weeks. It was a heavy week, and I’m not even quite sure why. I didn’t even buy any meat! That usually whips my bill up much higher than it would otherwise.
I don’t think being in pain helps much, either. Aside from my usual shoulder/pectoral woe, my arthritic hand is acting awry, and of course it afflicts my dominant right hand so certain movement patterns are quite crippling. I understand the grumpiness of folks who live with chronic pain of some sort. Does not create the bodily environment for a chipper mood.
But, these types of days exist, and all I can do is acknowledge them, let them be, and hope they pass. They always do, but in the moment I obviously don’t relish in them. Sometimes, I have to talk about them. So I did. Thanks for being here to listen.
I strolled around in the sunshine after I finished up in the kitchen, and the fresh air helped a bit. I also usually, in these instances, turn to certain comfort foods to warm my soul. Barbecue has been a common theme lately because a good, smoky, saucy marinade or rub gives me a little kick that boosts my spirits. Sheetpan suppers are also easy on the mind since the effort level is minimal, but the flavor maximal.
So if you’re having a down day, let this Sheet Pan BBQ Butter Salmon and Dill Ranch Potatoes help. Extra tender, supple, flavorful salmon rubbed in a sweet and spicy blend sit with dilly, ranchy potatoes and crisp Brussels sprouts (or your veggie of choice!) Throw a creamy tahini honey mustard sauce all over everything and…bruh. Hearty and nourishing, but easy. Good for days when mental capacity and energy battery both seem low.
Salmonella (Without the “Ella”)
As the name implies, all gets tossed onto one big sheetpan. Right now I am loving the new GreenPan Ceramic Baking Sheets, absolutely nothing sticks to them and they’re totally easy to clean. If you have less than stellar pans, though, just use some parchment to prevent stickage.
Start with the veggies. I use some olive oil, salt, and pepper on the sprouts, and a homemade ranch seasoning for the potatoes. Line them both up in a single layer on the baking sheet and roast together for a bit to tenderize.
For the salmon, the bbq seasoning. I like a little heat so I add chipotle chili powder to the mix of brown sugar, smoked paprika, garlic powder, and onion powder. Rub the filets all over with the blend, as well as some salt and pepper, and drizzle with olive oil to keep shit moist. Moist. Moist. Haters gonna hate.
When the veggies are done, push the veggies around and plop the salmon onto the baking sheet. Arrange some pats of butter on each filet for an extra layer of goodness. The butter makes the salmon even more flaky and juicy.
Throw the pan back in the oven to let the salmon cook. Since I don’t use parchment usually, I like to broil the fish for the last couple minutes to get some lovely crunchy edges and extra caramelization.
Dreamy Tahini
The last step, which isn’t really necessary but compliments the traybake so well, is a lux tahini honey mustard. I happened to have everything in the fridge at the ready for it, so I figured why the fuck not get a little saucy up in here?
Mix up some whole milk Greek yogurt, tahini, garlic cloves, honey, dijon mustard, and lemon juice. Taste for salt and pepper. Dollop the sauce over the hot fish and potatoes and let it melt over your portion. Delish.
Last, I finish off with some fresh herbs, like basil or thyme if I have them on hand. Since I’m a salt monger, some flaky salt is imperative. Again, not necessary.
Cheers to good vibes the rest of the week. If you feel a little down today, hugs. I’ve got your back. And your front. Inappropriately.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More salmon? No need to swim upriver:
Sheet Pan Shawarma Salmon and Sweet Potatoes
Sesame Crusted Salmon Salad Bowls
Maple Chipotle Salmon and Avocado Rice Bowls
Sheet Pan Hot Honey Balsamic Salmon
sheet pan bbq butter salmon and dill ranch potatoes
Ingredients
- 2 large russet or gold potatoes, sliced into 1/2 inch rounds
- 1 tbsp dried parsley
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried dill
- 1/2 lb Brussels sprouts, halved
- 1 1/2 lb salmon filets
- 1 tbsp dark brown sugar
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 4 tbsp butter, sliced
tahini honey mustard
- 1/2 cup plain whole milk Greek yogurt
- 3 tbsp tahini
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 2 cloves garlic, grated or minced
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment, or spray with oil.
- Toss the Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread onto one side of the baking sheet.
- Mix the dried parsley, 1 tsp each garlic and onion powder, dill, and a pinch of salt and pepper. Drizzle the potatoes with 1 tablespoon olive oil and toss with the ranch seasoning. Spread onto the other side of the sheet. Roast for 15 minutes.
- Combine the brown sugar, smoked paprika, chipotle chili powder, the remaining 1 tsp garlic and onion powders, and a pinch of salt and pepper. Rub the salmon filets with the spice mixture. Drizzle with 2 tablespoons olive oil.
- Arrange the salmon filets around the veggies. Place a pat of butter onto each filet. Roast for 10-15 minutes, or until desired doneness. If you didn't use parchment on your pan, switch the broiler to high in the last 1-2 minutes for a crispy finish.
- To make the dressing, stir together the yogurt, tahini, honey, dijon, lemon juice, garlic cloves, and a pinch of salt and pepper. Divide the hot salmon, potatoes, and sprouts among plates and drizzle with the tahini sauce.
