Ever since I started cooking salmon at home during the pandemic, this meal has become an almost weekly occurrence here on Planet Byn. It’s super quick and delicious, and I even love it as leftovers the next day (which can be a weird thing for fish).
The recipe comes from my friend Jan’s cookbook Oven to Table. I recipe tested for this book a few years ago, and I still pull it out on a regular basis when I’m looking for dinner inspo. This one is so easy because it’s all made on one sheet pan. All you do is get some veggies roasting in the oven, then make a quick rub for the salmon, and add it to the same pan. Jan uses asparagus in the book, but it’s not always in season, so I love subbing in green beans.
There’s also a recipe for Avocado Cream Sauce to serve with it, which I never make, but Danielle (who I sent this recipe to ages ago) says it’s the best part of the whole thing. I included it below and now I’m inspired to try it too.
Brown Sugar & Chili-Rubbed Salmon
Source: Oven to Table by Jan Scott
Ingredients
Veggies
- 1/2 lb baby potatoes, halved
- 1 lb green beans, trimmed
Salmon
- 2 skin-on salmon filets
- 1 tbsp brown sugar
- 1/2 tbsp chili pepper
- 1/4 tsp salt
Avocado Cream Sauce
- 1 ripe avocado, peeled and pitted
- 2 tbsp fresh lime juice
- 3 tbsp sour cream
- 2 tbsp chopped cilantro or parsley
- 1 clove garlic
- 1/2 tsp kosher salt
Directions
- Preheat the oven to 425 and line a rimmed baking sheet with parchment paper or foil.
- Add the potatoes to the pan, drizzle with olive oil and sprinkle with salt. Roast for 10 minutes.
- Toss the potatoes and then push to one side of the pan. Add the green beans to the other side, and drizzle with more olive oil and sprinkle with salt. (Sometimes I roast the green beans on a separate baking sheet if I need more room).
- Place the salmon filets skin side down in the middle of the pan, drizzle with olive oil, and rub over the salmon.
- In a small bowl, mix together the brown sugar, chili powder and salt and sprinkle it over the salmon, then rub it in to the olive oil so it sticks.
- Roast for 10-12 minutes until the salmon is just cooked and the green beans are tender-crisp.
- For the avocado cream sauce, blend everything in a food processor or blender until smooth.
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