sheet pan bbq caesar salmon and potatoes
The recipe that swept me onto my ass one fine Monday afternoon.
I’m down with a cold right now, and while I felt pretty good most of the morning, the constant movement from developing a dish, I think, eventually was my undoing. My right ear is ringing so powerfully you’d think someone installed The Liberty Bell.
I always forget how shitty being sick is.
I might’ve painted the picture that this sheet pan dish is an energy leech, but I promise it is the opposite. Takes 40 minutes, minimal ingredients, and is doused in my favorite homemade Caesar dressing. ‘Twas fateful today that the sun is bright and the weather glorious – my favorite conditions for photographing fish. Too bad my cloudy-ass head got in the way of truly enjoying it.
I haven’t touched a one pan salmon in awhile, so it was time; and with Easter the next discernible holiday, it was only natural that I begin fine-tuning a nice menu for the occasion. Plus, I know some of ya’ll continually itch for spring, even though we’re getting another vortex of cold down south this coming week. A low of 39! Wild.
Save this recipe for when you just don’t wanna, but should. Easy, comforting flavors, and a damn good meal prep if you need it. Win win win all around.
Edward Caesarhands
I honestly can’t wait to be done on my computer because my head feels like a hot air balloon.
The Caesar dressing accompaniment is my favorite recipe, that I use all the damn time. Start with a base of vegan mayo and Greek yogurt (woo, no eggs, so no need to buy a $6 carton!) then add garlic, fresh parmesan, lemon juice, dijon mustard, and anchovy paste. Whip it up in a food processor until smooth. Taste and adjust salt and pepper as needed.
Aw Sheet
BBQ flavoring and salmon are a heavenly match, and it just felt correct today.
First, though, we’re going to pre-roast the potatoes since they take substantially longer than the fish and the twigs. I chose baby honey golds for the job, but you can use regular Yukon or russet: just slice them up into rounds instead. For the baby taters, halve them.
Toss your spuds in olive oil, salt, and pepper. Spread onto a large, lightly greased or parchment-lined baking sheet, in a single layer. Roast about 15 minutes on their lonesome.
Now, prep your salmon. Cut them into filets if they aren’t already like that, and lay onto a cutting board with paper towels over top to dry them off. I let them hang while I mill about doing other shit.
Then, drizzle the fish with a little olive oil and rub with your bbq seasoning: smoked paprika, brown sugar, chipotle chili powder, garlic powder, onion powder, and a bit of salt and pepper. Coat the entirety of the fish: top, bottom, and sides. Mo’ seasoning, less problems.
When the potatoes are done with their solo tanning bed date, push them to one side of the pan. Lay out the trimmed asparagus, toss it with a little bit of olive oil, salt, and pepper. Arrange the salmon filets in the middle.
Roast for 10-12 minutes, depending on how tender you like your salmon. If you didn’t use parchment to line your baking sheet, feel free to switch on the broiler for the final couple minutes to get a nice crispy-crisp.
Serve your fish, potatoes, and asparagus with a good heap of Caesar dressing for dunking or drizzling. Or, package it up and stow in the fridge for a week’s worth of lunches.
For the veggies, you can certainly switch out the asparagus. I’m partial to broccoli or Brussels sprouts, but you can do anything you set your heart to: carrots, cauliflower, snap peas, whatever. Keep it mind this might modify the baking time for the veggies.
Now, to go lie down and disappear from the world while I coax this slamming congestion to calm its tits.
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!
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sheet pan bbq caesar salmon and potatoes
Ingredients
- 1 lb baby potatoes, halved
- 1 lb asparagus, ends trimmed
- 1 1/2 lb salmon
- 1 tbsp dark brown sugar
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
caesar dressing
- 3/4 cup vegan or regular mayonaise
- 1/4 cup plain whole milk Greek yogurt
- 1/3 cup fresh parmesan cheese, grated
- 3 cloves garlic, smashed
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 2 tsp anchovy paste
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment, or grease with oil.
- Toss the potatoes with 2 tablespoons olive oil and a good pinch of salt and pepper. Spread in a single layer on the baking sheet. Roast for 15 minutes.
- Pat the salmon very dry with paper towels. Drizzle with 1 tablespoon olive oil. Toss together the brown sugar, smoked paprika, chipotle chili powder, garlic powder, onion powder, and a pinch of salt and pepper.
- Remove the potatoes from the oven and push to one side of the sheet pan. Add the asparagus, then arrange the salmon in the middle. Roast an additional 10-12 minutes until the salmon is cooked to your liking. If desired, switch the broiler to high for the final 2-3 minutes of roasting. DO NOT DO THIS IF YOU USED PARCHMENT OR THIS SHIT WILL IGNITE.
- To make the Caesar dressing: add the mayo, yogurt, parmesan, garlic, lemon juice, dijon mustard, anchovy paste, and a pinch of salt and pepper to the bowl of a food processor. Blitz until smooth. Taste and adjust salt and pepper as needed.
- Divide the fish and veggies onto plates and drizzle with a generous amount of dressing.
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