Anytime I see sheet pan roasting recipes, I take a peak. Nine times out of ten, it’s an easier way to get a multi-component meal done in fewer steps. All I ever want is more time and time to enjoy my people. Less steps means I’m able to do that. Looking at this recipe, it may seem a bit daunting because of all the ingredients, but after a short marinating of the salmon and a quick one-bowl mix of the sauce, it comes together really quickly. It’s the perfect meal to enjoy with family and friends because the simplicity of it all leaves you with time to actually enjoy yourself with your people. They may think you worked hours and hours with a prep-arsenal because the spread is gorgeous and there’s four fabulous components. But you don’t break a sweat.
I do think the fresh wild caught salmon, toasted spices and fresh citrus are the keys to making this a fabulous meal ~ as well as the addition of spiced basmati and big pours of Grenache or Sauvignon Blanc.
Serves 4
INGREDIENTS
- (4) 6 oz wild caught salmon fillets, skin on
- 2 T extra virgin olive oil, plus more for potatoes and leeks
- 3 T fresh lemon juice, plus more for Lemony Tahini Sauce
- 2 T fresh lemon zest, plus more for Lemony Tahini Sauce
- 2 tsp garam masala – separated
- 2 tsp cumin seeds, toasted and ground – separated
- 2 tsp coriander seeds, toasted and ground – separated
- 1 tsp turmeric, dry ground
- 2 tsp garlic powder – separated
- 1/2 tsp of cayenne pepper (add more if you like more spice)
- 1 tsp organic sugar
- 2 tsp Kosher salt ~ separated
- 1 tsp coarse ground black pepper
- 2 large garnet potatoes or sweet potatoes, peeled and diced in 1 inch cubes
- 3-4 large leeks, washed and sliced in 1″ rings (use mostly white parts and only the tender light green parts. NOTE: you want to keep the slices in tact for roasting)
- 3 T extra virgin olive oil ~ separated. Plus more for Lemony Tahini Sauce
- 2 T honey
- 1/2 lemon – thinly sliced
- 1/4 C organic chives or mint, chopped (optional)
Preheat oven to 425 degrees. In a cast iron pan on medium heat, add cumin seeds and coriander seeds and toast for approximately 5 minutes until fragrant. Stir frequently to avoid burning. Remove from heat. Cool on plate or sheet pan. Once cool, run seeds through a coffee grinder or mortar until finely ground.
For the Lemony Tahini Sauce
- 1/2 C tahini, stirred
- 3 T fresh lemon juice
- 1/2 tsp fresh lemon zest
- 1 T fresh garlic, minced (approximately two medium cloves)
- 2 T extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/4 C cold water, plus more as needed
- 1/2 tsp sumac (optional)
In a medium mixing bowl, add all ingredients and mix well. If too thick, add more small amounts of water until you reach desired consistency. Taste for seasoning and add salt if necessary. Sprinkle with sumac.
For the Salmon
In a small mixing bowl, add one teaspoon garam masala, 2 teaspoons of toasted ground cumin and coriander seed mixture, one teaspoon each salt and pepper. Place filets on a plate or sheet pan. Drizzle with 2 tablespoons olive oil, 3 tablespoons lemon juice, lemon zest, and evenly season salmon with spice mixture. Cover and refrigerate for 2 hours. See roasting instructions below.
For the Sweet Potatoes & Leeks
On a parchment lined sheet pan, lay out diced sweet potatoes and toss with 2 tablespoons extra virgin olive oil. Lay out leeks next to potatoes and gently toss with one tablespoon olive oil and 1 teaspoon salt – making sure sliced leeks stay in tact. In a small mixing bowl mix 1 teaspoon garam masala, 2 teaspoons of toasted ground cumin and coriander seed mixture, turmeric, garlic powder, cayenne, sugar and 1 teaspoon salt. Sprinkle spice and sugar mixture over the potatoes and toss to completely coat each piece. Spread out over half the pan, leaving room to add salmon to the end of the roast. Place in preheated 425 degree oven for 10 minutes. After 10 minutes, remove potatoes and leeks. Toss so other sides can caramelize in last roasting phase.
On the same sheet pan, place marinated salmon filets skin down on the parchment lined pan. Do not overlap or lay onto potatoes or leeks, as everything needs to stay exposed for roasting and caramelization. Roast for 10-12 more minutes – checking to make sure leeks are not getting over cooked (if they are beginning to blacken or get too soft, pull leeks off sheet pan and put potatoes and salmon back in for remaining time). Remove from oven. Salmon should be a medium rare to a medium cook, depending on your preference.
To Serve:
Drizzle hot potatoes and leeks with honey and garnish salmon filets with sliced lemons and fresh chopped chives over everything. Serve Lemon Tahini Sauce on the side and invite everyone to spoon sauce onto salmon, potatoes and leeks. Serve with fresh mint basmati and glasses of Grenache and/or Sauvignon Blanc.
COOK’S NOTES
- Adding other vegetables, like spiced green beans or zucchini to the last 10 minutes of the roast is a nice addition to the meal and presentation.
- Sautéed greens are also very good with this meal. Although, that does require another pan to clean.
- For larger groups, like 6 to 8 guests, we’ve served this meal with a cucumber red onion salad in a simple mint yogurt dressing along with grilled garlic naan bread and the minted basmati rice. Making it a well-rounded 7 component meal.