Last week, I was trying to come up with something for dinner without going to the grocery store.  What did I have on hand?  At the end of the week before, I had made my trip to Trader Joe’s, picked up frozen salmon, green bean and I had 2 ears of corn on the cob that was still looking good.  Perfect. But how to put it all together in not a whole lot of time? I had had a busy day and I got home later than anticipated.  Hum?  It was at that time that I thought of the Pioneer Woman and her cookie sheet dinners-she probably calls them something else, but that’s what I remembered. Salmon and green beans could be cooked on a cookie sheet, corn I could husk and steam in a LeCreuset while baking was going on.  YES!  As soon as I got home, I knew I’d be cooking the salmon, so I defrosted it in a bowl of cold water.  While that was defrosting, I got the other ingredient ready, set the table and got a load of laundry going.  I got some oregano from the patio (dried from your pantry is good too, just use less). Here you go. In no time at all, dinner was on the table.

Everything on the parchment lined cookie sheet, ready to go into the preheated oven.

Ingredients

     -2 salmon fillets

     -1 tablespoon fresh (1 teaspoon dried) oregano

     -1 teaspoon paprika

     -1 Tablespoon lemon zest/1 lemon, slice after zesting and use slices for baking

     -1/2 teaspoon red pepper flakes

     -3 Tablespoons olive oil

     -1 pound green beans ends trimmed

     -Freshly ground black pepper and sea salt to taste

We ate at separate times because I was teaching a fitness class, so I set the table for the Hubby’s dinner to be enjoyed when he retuned home from work.

Method

  1. Preheat the oven to 425°F. Line your baking sheet with parchment paper.
  2. Pat the salmon fillets dry with paper towels. Season the salmon fillets with oregano, paprika, lemon zest, red pepper flakes on both sides. Drizzle with 2 tablespoons of the olive oil, rubbing the seasoning evenly into each fillet. Season the salmon fillets with a bit of salt and pepper.
  3.  Toss the green beans with remaining olive oil, salt and pepper.
  4. Place the salmon fillets on a baking sheet and arrange the green beans around it And the lemon slices. 
  5. Transfer the baking sheet to the oven and bake for 12-15 minutes, or until the salmon is cooked through to 125°F. While baking is going on, put your shucked corn on the cob in a LeCreuset Dutch oven or preferred pot and steam with a few inches of water.  For aobut 10 minutes, until color is golden.
  6. Let the salmon rest for 3 to 5 minutes before serving. Serve with lemon or lime wedges.
Author, Mary Yana Burau. Her book is available signed here on the website.