Eric and I are in agreement on many, many issues. Sheet pan dinners aren’t really one of them. I love them and Eric is not a fan. The main draw for me is less dishes to do, as I am usually on dish duty since Eric does most of the cooking. I also love to have both the protein and vegetable together instead of having to make them separately.

Eric’s issue is that the grouped components on the sheet pan don’t always require the same temperatures or amounts of time to cook. Some recipes, like this one take the disparity into account and direct for one ingredient to be cooked for a bit before the other is added to the sheet pan. That extra step makes it work for both of us.

This recipe worked well . . . on the second try! The first try issue was not the fault of the recipe. When we initially experimented with this recipe, we were unable to find broccolini in the local grocery store. So we bought broccoli rabe instead. Knowing it is a bitter leafy green, we blanched it before cooking it as the recipe instructed. Eric ate a lot of broccoli rabe that night as I found it waaaay too bitter to ingest more than a mouthful.

With a few additions to the original recipe, our second attempt with broccolini (also labeled “baby broccoli” in the produce department although technically it is not) worked much better and we both enjoyed it. A combination of butter, sun-dried tomatoes, and Panko join together to create a delectable topping for this oven-baked salmon. The flavorful butter penetrates the salmon as it bakes, turning subtly sweet and tart as the flavor concentrates. Served alongside the roasted broccolini that is cheesy and a bit charred makes for a great weeknight meal!

Salmon with Sun-Dried Tomato Butter & Broccolini (adapted from realsimple.com) Total Time Required: 25 minutes, Prep Time: 15 minutes, Makes: 4 servings

Ingredients:

• 1 pound broccolini, trimmed, thick stalks halved lengthwise
• 1-1/2 tablespoons olive oil
• 3/4 teaspoon kosher salt, divided
• 4 tablespoons unsalted butter, softened
• 4 tablespoons drained and finely chopped sun-dried tomatoes
• 2 teaspoons dried Italian seasoning
• 2 clove (1 teaspoon) garlic, grated
• 1 teaspoon anchovy paste
• 1 tablespoon Panko bread crumbs
• 4 6-ounce skin-on salmon fillets
• 2/3 cup grated Parmesan cheese (about 1 ounce)
• lemon wedges and Parmesan, for serving

Directions:

Preheat the oven to 425°F. Toss together the broccolini, oil, and 1/2 teaspoon salt on a large-rimmed baking sheet. Bake for 7 minutes.

Meanwhile, stir together the butter, tomatoes, Italian seasoning, garlic, anchovy paste, Panko, and remaining 1/4 teaspoon salt in a small bowl.

Spread the butter mixture over the flesh side of the salmon.

Remove the baking sheet from the oven. Push the broccolini to the outer edges. Arrange the salmon, skin side down, in the center of the baking sheet, spacing the pieces apart evenly.

Roast until the salmon is just opaque in the center and reaches an internal temperature of 135ºF, about 10 to 14 minutes.

Transfer the salmon to plates. On the baking sheet, toss the broccolini with the cheese and squeeze a lemon wedge over top.

Serve the salmon and broccolini with more lemon and Parmesan.

We’ll be making this again!  ~Linda

Salmon with Sun-Dried Tomato Butter & Broccolini (adapted from realsimple.com) Total Time Required: 25 minutes, Prep Time: 15 minutes, Makes: 4 servings

Ingredients:

• 1 pound broccolini, trimmed, thick stalks halved lengthwise
• 1-1/2 tablespoons olive oil
• 3/4 teaspoon kosher salt, divided
• 4 tablespoons unsalted butter, softened
• 4 tablespoons drained and finely chopped sun-dried tomatoes
• 2 teaspoons dried Italian seasoning
• 2 clove (1 teaspoon) garlic, grated
• 1 teaspoon anchovy paste
• 1 tablespoon Panko bread crumbs
• 4 6-ounce skin-on salmon fillets
• 2/3 cup grated Parmesan cheese (about 1 ounce)
• lemon wedges and Parmesan, for serving

Directions:

Preheat the oven to 425°F. Toss together the broccolini, oil, and 1/2 teaspoon salt on a large-rimmed baking sheet. Bake for 7 minutes.

Meanwhile, stir together the butter, tomatoes, Italian seasoning, garlic, anchovy paste, Panko, and remaining 1/4 teaspoon salt in a small bowl. Spread the butter mixture over the flesh side of the salmon.

Remove the baking sheet from the oven. Push the broccolini to the outer edges. Arrange the salmon, skin side down, in the center of the baking sheet, spacing the pieces apart evenly. Roast until the salmon is just opaque in the center and reaches an internal temperature of 135ºF, about 10 to 14 minutes.

Transfer the salmon to plates. On the baking sheet, toss the broccolini with the cheese and squeeze a lemon wedge over top. Serve the salmon and broccolini with more lemon and Parmesan.