Best Sheet Pan Cajun Salmon Recipes
CAJUN SALMON ONE SHEET PAN
Cajun Salmon One Sheet Pan - An easy no-fuss weeknight meal featuring moist and flaky salmon, green beans, baby potatoes, and cherry tomatoes. All of these are seasoned with exceptional flavors from herbs and spices and cooked on a single sheet pan. A fantastic low carb and keto-approved meal baked in a single pan ready in just 25 minutes!
Provided by Imma
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- Clean and cut the baby potatoes in half. Then place them in a large pot and pour water into it; enough to cover the potatoes. Season with salt.
- Bring it to a boil or until fork tender. Drain the water and let the pot with cooked potatoes simmer for 2-3 minutes until all excess water is gone. Set aside.
- In a small bowl, combine garlic, thyme, parsley, Cajun/Creole seasoning, and canola oil. Mix thoroughly. Set aside.
- Place the salmon steaks on a plate and season with salt and pepper. Brush the salmon steaks with the spice mixture. Set aside.
- In separate bowls/plates, coat the veggies (tomatoes, green beans, and cooked potatoes) with the same Cajun spice mixture.
- Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with foil or parchment. Spray with a cooking spray or lightly oil.
- Place the seasoned salmon, tomatoes, potatoes and green beans on a parchment-lined sheet pan.
- Allow the salmon and vegetables to bake for 15-18 minutes or until cooked through. Cooking time will vary depending on the thickness of your salmon and preference.
Nutrition Facts : Calories 297 kcal, Carbohydrate 15 g, Protein 9 g, Fat 24 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 20 mg, Fiber 6 g, Sugar 5 g, ServingSize 4 oz
SHEET-PAN CAJUN SALMON
This full sheet-pan dinner, ready in 30 minutes, couldn't be any smarter or easier. Here, salmon, potatoes and asparagus are all added to the same tray at different points for a one-pan meal that makes cleanup seamless. A marinade infused with Cajun seasoning and paprika infuses the salmon, adding smokiness and some color. The bite in the asparagus plays off the flaky tenderness of the salmon, and the baby potatoes round it out. This meal stands on its own, but you could also put the leftovers over lettuce for a lunch salad the next day.
Provided by Millie Peartree
Categories weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Place salmon on a plate, skin side up. Using a sharp knife, make a cut into the skin about 1/8-inch deep, in 3 different places, making sure not to cut all the way through the flesh. In a medium bowl, mix together 2 tablespoons olive oil with the Cajun seasoning, paprika and 1 teaspoon salt. Pour over the salmon to coat it on both sides and set aside to marinate.
- To a rimmed sheet pan, add potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste. Toss to coat and roast for about 15 minutes until tender. (Larger potatoes may take longer.)
- As potatoes roast, toss the asparagus with the garlic, the remaining 1 tablespoon oil, 1 teaspoon salt, and pepper to taste.
- Move the potatoes to one end of the pan and place salmon skin side up next to them. Add asparagus in an even layer to the other end of the pan, and roast everything together for 10 to 13 minutes, until the asparagus is tender and the salmon is cooked to taste. If you'd like the skin to be crispy, you can transfer the vegetables from the pan to a serving platter and pop the fish under the broiler for 1 to 2 minutes. Serve hot.
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