Sheetpan Salmon with Garden Hash & Creamy Avocado Sauce

Fresh salmon and a vegetable hash with summer squash, bell pepper and corn roasted together in a sheet pan, served with an avocado-buttermilk sauce with hints of guacamole. So grab a sheetpan (you know, a metal rimmed baking sheet aka a cookie sheet with short sides) and a sharp knife. Supper'll be on the table quick-quick.

Summer Gorgeous! Whole Food, Fresh & Inventive. Beautiful Color! Another Quick Supper, a Kitchen Parade Specialty. Hearty & Filling. Weeknight Easy, Weekend Special. Easy DIY. Low Carb. Low Fat. High Protein. Weight Watchers Friendly. Naturally Gluten Free.

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On My Mind: The Kitchen Dance

This time of year! Oh! This Time of year!!

August and September, they're my favorites months to cook.

The fullness of late-summer and early fall make each day's stove-side dance an unrestrained rhythm of reaching for vegetables plucked from the garden earlier in the day, adding some onion, garlic maybe, a few seasonings.

Mostly, the vegetables tell their own stories without the rigidity of a recipe.

But I take notes, listening to their requests, learning what this zucchini likes, what that corn does not.

And when the rhythm plus the words make a dish that sings, my notes later arrange themselves into lists of simple ingredients and hints to guide the hands of other cooks in other kitchens, a chorus of sorts.

Yeah, pure poetry. Not my words, but the dance itself.

Do August and September make you dance? It's a happy thought, all of us dancing in our respective kitchens, listening to the songs of vegetables.

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About This Recipe: Sheetpan Salmon with Garden Hash & Creamy Avocado Sauce

• This is a light, healthy supper, all cooked together on a single baking sheet in the oven, pieces of fresh salmon atop a bed of finely diced late-summer vegetables (that's the "hash") and drizzled with a creamy avocado sauce.
• Distinctive Ingredients = salmon filets + a cornucopia of vegetables + avocado
• Short Ingredient List = all the veggies (zucchini, yellow squash, onion, red pepper & corn) + olive oil + lime + green onion + garlic + buttermilk + salt & pepper
• Dinner's on the table in 40 minutes, just 30 minutes hands-on time so there's plenty of time to make a salad, set the table, pour a glass of wine.
• What a pretty supper! The fish atop the vegetables, the avocado sauce, to my eyes, they just appeal!
• This is a calorie-friendly recipe, healthy fish and avocado plus lots of vegetables.
• The recipe is written for four servings but for anyone Cooking for One or Two, the recipe easily scales down. Or up! Just get out another sheetpan.
• Not into veggies? Check out my Salmon with Crispy Crust.
• Not quite what you're looking for? Check out my other fish recipes recipes.

You Might Wonder Be Wondering ...

Have another question? Ask away, I'll do my best to answer!

• What Is a Sheetpan, Anyway? Check the photos, you'll realize, "Oh right. I know what that is. I call it [........fill in the blank........]". Sheetpans are real workhorses in my kitchen, I actually have six sheet pans (affiliate link), that number keeps things moving during the holiday baking season. I also keep a packet of pre-cut parchment (affiliate link) on hand, it's a real convenience!

What's In Sheetpan Salmon?

In all my recipes and most well-written recipes, every ingredient serves a purpose. Each one matters. Each one contributes to the overall dish. It's not that an ingredient can't be substituted by something else but when choosing the substitute, it's important to understand why the original ingredient was present in the first place.

• Plants zucchini + yellow squash + onion + red bell pepper + corn + lime + green onion + garlic + avocado
• Dairy buttermilk
• Fish a fresh salmon filet
• Pantry olive oil +
• Seasoning salt + pepper +

How to Make Sheetpan Salmon

The detailed recipe is written in traditional recipe form below but here are the highlights in four easy steps. You can do this!

• PREP THE VEGETABLES Cut up the vegetables, take your time, it'll all go quicker than you might think. Toss the veggies with a little oil, salt and pepper. Spread the veggies across a baking sheet that's lined with parchment.
• SALMON Rub the salmon filet with a little oil, cut it into four pieces, and arrange the pieces skin-side down on top of the hash.
• ROAST! Throw the sheetpan into a hot oven (450F/230C) and roast it all until the salmon is cooked to its safe temperature (that's 145F/65C), allow about 20 minutes.
• MIX THE SAUCE Pull out a mini food processor and make the sauce.

For Best Results

For my weekly column in the St. Louis Post-Dispatch, I interviewed chefs and translated their restaurant recipes for home kitchens. The most illuminating question? "How can a home cook ensure the same results?" So now I ask that question of myself, too, for my own recipes. Have another question? Ask away, I'll do my best to answer!

SIZE MATTERS For the vegetables to roast in just 20 minutes, they need to be cut really small. Pay attention as you chop-chop.

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Hungry Yet?
A Summer Menu

Sheetpan Salmon with Garden Hash
(recipe below)
with
Sliced Summer Tomatoes
Fried Bread (Skillet Toast) with
Basil-Cream Cheese Spread (Boursin Substitute)

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Bookmark! PIN! Share!

How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe for oven-roasted salmon inspires you, please do save and share! I'd be honored ...

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SHEETPAN SALMON with GARDEN HASH & CREAMY AVOCADO SAUCE

Hands-on time: 30 minutes
Time-to-table: 40 minutes
Serves 4, easily divided for fewer servings

GARDEN HASH
• 1 pound zucchini (450g), trimmed and diced very small
• 1 large yellow squash, trimmed and diced very small
• 1 large onion, trimmed and diced very small
• 1 red bell pepper, trimmed and diced very small
• 1 ear corn, kernels only how to cut corn kernels off the cob (step-by-step photos)
• 2 tablespoons olive oil
• Salt & pepper, be generous!

SALMON
• 1 pound (450g) salmon filet, skin on
• Olive oil
• Sprinkle of good salt
• Slices of fresh lime, optional

CREAMY AVOCADO SAUCE
• 2 tablespoons chopped green onion
• 1 clove garlic
• 1/4 teaspoon sea salt
• Zest of a lime
• 2 tablespoons fresh lime juice (about 1 small lime)
• 1 ripe avocado
• 1/2 cup buttermilk
• Water to thin, about 1/4 cup

Heat oven to 450F/230C. Line a rimmed baking sheet with parchment paper.

GARDEN HASH Stir together all the vegetables, toss with olive oil, salt and pepper. Spread in a thin, even layer on the baking sheet.

SALMON Rub the filet with a touch of oil, then cut into four pieces and arrange skin-side down on top of the Garden Hash, leaving room between the pieces. Sprinkle with a touch of good salt and arrange lime slices on top.

ROAST Place the baking sheet in the oven and roast for about 20 minutes or until the salmon is cooked through.

CREAMY AVOCADO SAUCE While the salmon roasts, chop the green onion, garlic and salt in a mini food processor. Add the lime zest, lime juice, avocado and buttermilk, process until smooth, you may need to use a small spatula to clear the blades a time or two. A tablespoon at a time, add water and process until a saucy, spoonable texture is reached. Makes about 1 cup, you'll have lots leftover for other uses.

TO SERVE With a wide spatula, lift a salmon piece and some Garden Hash onto a plate, drizzle a tablespoon or two of Creamy Avocado Sauce over top of the roasted salmon or serve on the side.

MAKE-AHEAD TIPS The morning of serving, prep the Garden Hash, cover and refrigerate. The Creamy Avocado Sauce can be made ahead too, the lime juice will prevent it from turning brown, just be sure to cover and refrigerate.

LEFTOVERS Best served fresh from the oven but no one would object to eating the leftovers, either cold or gently rewarmed, the next day.

ALANNA's TIPS & KITCHEN NOTES
BASEBALL BAT ZUCCHINI For anyone still looking for ways to use up giant zucchini, this recipe would not be my choice. But even a giant zucchini, unless it's turned bitter, has considerable tasty flesh, just cut out the seedy, spongy center, maybe "stripe" the skin if it's thick and tough. SIZE MATTERS For the vegetables to cook so quickly, they need three things. (1) small size (2) plenty of oil, I allow a tablespoon per pound of vegetables and (3) space. So do dice the vegetables as small as your sharp knife and patience will allow; do toss them really well, really getting in there with a spatula to distribute the oil throughout all those tiny bits; and do spread them evenly and as thin as possible on the sheet pan. NOT INTO DICING? No problem. Cut the vegetables into big chunks, toss with olive oil, salt and pepper. Then to give the vegetables a head start, roast the vegetables by themselves for 20 - 30 minutes before adding the salmon. Another idea? Trader Joe's sells packages of seasonal hash, summer vegetables all cut up, winter vegetables diced all pretty. They're decent! Look for them in the refrigerated produce section. ABOUT THOSE MUSHROOMS Please ignore the photo's mushrooms! They were so cool looking and I thought they would roast well with the other vegetables. NOT. Skip the mushrooms. SAFE TEMPERATURE FOR COOKING FISH To avoid overcooking (or undercooking) expensive fish, I use a digital thermometer inserted into the thickest part of the flesh and roast the fish until the internal temperature reaches 145F/65C, the recommended temperature for fish. No thermometer? The flesh becomes opaque and will separate easily with a fork. But really? Splurge on an inexpensive thermometer before investing in expensive fish. It truly pays! GARLIC IN A FOOD PROCESSOR Whenever possible, chop the garlic first, along with another ingredient for a little volume and something to grab onto, like salt. This helps the garlic clove chop down into the tiniest possible bits that distribute well, not big garlicky chunks.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See https://www.kitchenparade.com/2023/09/sheetpan-salmon.html .

NUTRITION INFORMATION
Per Serving (Salmon + Garden Hash Only): 296 Calories; 13g Tot Fat; 2g Sat Fat; 72mg Cholesterol; 84mg Sodium; 13g Carb; 3g Fiber; 5g Sugar; 28g Protein. WEIGHT WATCHERS Old Points 6 & PointsPlus 7 & SmartPoints 8 & Freestyle 2 & myWW green 6 & blue 2 & purple 2 & future WW points

Per Two Tablespoons (Creamy Avocado Sauce Only): 38 Calories; 3g Tot Fat; 1g Sat Fat; 1mg Cholesterol; 159mg Sodium; 3g Carb; 1g Fiber; 1g Sugar; 1g Protein. Sorry, due to technical issues during a laptop conversion, Weight Watchers points will be added later.

Adapted from a long-time favorite Kitchen Parade recipe, Roasted Salmon & Asparagus. I just love how salmon and vegetables can both be quickly roasted at high temperature! First published on A Veggie Venture in 2015.

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Seasonal Cooking: Late-Summer & Early Fall Across the Years

Sautéed Red & Yellow Pepper Relish Quick Brown Bread Cornmeal Catfish with Warm Potato Salad Banana Oatmeal Cookies Dimply Plum Cake Eggplant & Bean Thai Curry Bowl Lamb Stew with Sweet Tomato Jam Rethinking Fruit for Weight Watchers Favorite Recipes for Fall Baking Should Cooked Pork Be Pink? Black Beans & Rice Skillet Casserole with Smoked Chicken Chicken Salad for Sandwiches

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More Sheetpan Suppers aka Supper Savers

more
~ sheetpan suppers ~

• THE RECIPE Quick Supper Salmon with Pesto Zucchini Noodles & Warm Tomatoes Simple-simple summer food.
• ANOTHER TAKE Grilled Steak with Tomato-Avocado Salad in a Warm Poblano-Bacon Vinaigrette A hearty salad supper, steak with a mess of lettuce, tomatoes, avocado in a poblano-bacon vinaigrette.

• THE RECIPE Baked Chicken with Herb-Roasted Potatoes A simple, satisfying supper.
• ANOTHER TAKE Spiced Chicken Tagine with Roasted Cauliflower A one-pot supper with warm spices. (PIN This)

• THE RECIPE Roasted Mediterranean Vegetables A casual feast, even mid-winter. (PIN This)
• ANOTHER TAKE Tourlou Tourlou (Greek Baked Vegetables) A rainbow of vegetables slow-cooked in the oven.

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More Easy Weeknight Fish Recipes

~ Cornmeal Catfish with Warm Potato Salad ~
~ Easy Baked Fish with Red Pepper & Cucumber Salad ~
~ Fish with Roasted Okra "Fries" & Tomato-Fennel Salad ~
~ more Fish Recipes ~
from Kitchen Parade, my food column

~ Garlicky Zucchini Noodles with Leftover Lobster ~
~ Smoked Scallops with Zucchini Ribbons ~
~ Kalamata Tuna Salad Bok Choy Wraps ~
~ more vegetables with fish & seafood ~
from A Veggie Venture, my food blog about vegetables

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Shop Your Pantry First

(helping home cooks save money on groceries)

~ salmon recipes ~
~ summer squash recipes ~
~ bell pepper recipes ~
~ corn recipes ~
~ lime recipes ~
~ avocado recipes ~
~ buttermilk recipes ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail, you'll find my current address in the FAQs. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, for more scratch cooking recipes using whole, healthful ingredients, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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