Sometimes I want to take my time and make an elaborate dinner for myself. But if I'm being honest, more often than not, I want a fast and delicious meal that's easy to prepare — especially Monday through Friday.
For this recipe, I turn to some of my favorite ingredients: vegetables, fish and that old-time combo honey-mustard. Using a sheet pan makes this a one-pan meal so there's less clean up after prepping.
I'm a fan of cooking fish for solo suppers because it's easy to buy a single serving and it doesn't take much time to cook. The same can be said for vegetables — buy what you think you'll need and consider the textures and colors you want to use.
Swap options: I like the crunch of carrots, the softness of mushrooms and the crispness of onions so added them here. But you could also add some chopped kale or red bell peppers if those are your faves. Also, if you don't have shiso, basil and mint are also good options.
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 medium carrot, trimmed and cut into 1/4-inch-thick slices (about 1/2 cup)
- 1/2 cup thinly sliced red onion (from 1 small onion)
- 1 cup thinly sliced shiitake mushrooms
- 1/2 teaspoon flaky sea salt
- 2 tablespoons olive oil
- 1/3 pound skin-on salmon fillet (about 1-inch thick)
- 1 teaspoon butter, cut into four pieces
- 3 shiso leaves, thinly sliced (alternatively, you could use mint or basil)
1. Preheat oven to 375°F. Line a quarter sheet pan with parchment paper. In a small bowl, whisk together Dijon mustard and honey, set aside.
2. In a medium bowl, toss together carrot slices, sliced onion and mushrooms, salt and olive oil. Place vegetable mixture on prepared sheet pan. Place salmon on top of sliced vegetables. Drizzle honey-mustard mixture on salmon. Place pieces of the butter on top of the vegetables.
3. Bake until salmon is cooked to desired degree of doneness and vegetables are tender, 16-18 minutes. Sprinkle shiso leaves on top and serve immediately.