Sheet pan salmon casserole: a symphony of flavors and textures baked to golden perfection on a single sheet pan. This isn’t just a meal; it’s a memory in the making, inspired by my grandmother’s knack for transforming simple ingredients into extraordinary dishes. Growing up, comfort food was her love language, and this sheet pan salmon casserole is my modern interpretation, blending her classic casserole charm with the ease of sheet pan cooking.
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Imagine flaky salmon mingling with tender vegetables, all embraced by a creamy, cheesy sauce. It’s the kind of dish that warms you from the inside out, perfect for a cozy weeknight dinner or a casual gathering with friends. Get ready to rediscover the joy of simple, delicious cooking with this recipe!
Why You Will Love This sheet pan salmon casserole Recipe
This sheet pan salmon casserole is comfort food elevated. It’s quick, easy, and cleanup is a breeze thanks to the sheet pan. No more mountains of dishes after a long day! The combination of the flaky salmon, perfectly cooked vegetables, and creamy sauce is simply irresistible.
I remember one particularly hectic week when I needed something quick and comforting. I threw together this casserole, and the moment my family tasted it, all the stress melted away. It was so satisfying and flavorful. Plus, knowing I could share it resonated with my mission to deliver delicious but doable recipes for my readers and fans. The best part? Even my picky eater devoured it! Sheet Pan Salmon Wraps 3 are another popular option!
Ingredients Needed for This sheet pan salmon casserole Recipe
- Salmon: 1.5 pounds salmon fillet, skin on or off, cut into 2 inch pieces
- Broccoli florets: 2 cups
- Cauliflower florets: 2 cups
- Red bell pepper: 1, chopped
- Yellow onion: 1, chopped
- Garlic: 2 cloves, minced
- Heavy cream: 1 cup
- Cream cheese: 4 ounces, softened
- Cheddar cheese: 1 cup, shredded
- Parmesan cheese: 1/2 cup, grated
- Lemon juice: 1 tablespoon
- Dried dill: 1 teaspoon
- Salt and pepper: To taste
- Olive Oil: 2 tablespoons
How to Make This sheet pan salmon casserole Recipe
- 1. Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan with olive oil.
- 2. In a large bowl, toss the broccoli, cauliflower, red bell pepper, and yellow onion with the remaining olive oil, salt, and pepper. Spread the vegetables in a single layer on the prepared sheet pan.
- 3. Bake the vegetables for 15 minutes, or until they are slightly tender.
- 4. While the vegetables are baking, prepare the sauce. In a medium bowl, whisk together the heavy cream, cream cheese, cheddar cheese, Parmesan cheese, lemon juice, dried dill, garlic, salt, and pepper until smooth and well combined.
- 5. Remove the sheet pan from the oven and arrange the salmon pieces evenly over the partially cooked vegetables.
- 6. Pour the cheese sauce evenly over the salmon and vegetables.
- 7. Return the sheet pan to the oven and bake for another 15 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the cheese sauce is bubbly and golden brown.
- 8. Let the casserole rest for a few minutes before serving. Sheet Pan Salmon Soup is also a wonderful meal you might enjoy!
How to Serve This sheet pan salmon casserole Recipe
This sheet pan salmon casserole is a complete meal in itself! Serve it straight from the oven for optimal deliciousness.
Here are some serving suggestions:
- Garnish: Sprinkle with fresh parsley or chives for a pop of color and freshness.
- Side Dish: Pair it with a simple green salad or some crusty bread to soak up the delicious sauce.
- Plating: For a more elegant presentation, portion the casserole onto individual plates and garnish with a lemon wedge.
How to Store This sheet pan salmon casserole Recipe
- Refrigeration: Store leftover sheet pan salmon casserole in an airtight container in the refrigerator for up to 3 days.
- Freezing: While not ideal due to the creamy sauce, you can freeze individual portions in freezer safe containers for up to 1 month. Keep in mind the texture may change slightly.
- Reheating: Reheat in the oven at 350°F (175°C) until heated through, or microwave in 30 second intervals, stirring occasionally, until warm.
Tips to Make This sheet pan salmon casserole Recipe
- Salmon Selection: Use a high quality salmon fillet for the best flavor and texture.
- Vegetable Variety: Feel free to substitute your favorite vegetables, such as asparagus, zucchini, or green beans.
- Cheese Variations: Experiment with different types of cheese in the sauce, such as Gruyere or mozzarella.
- Don’t Overcook Salmon: Be careful not to overcook the salmon, as it can become dry. It’s done when it flakes easily with a fork.
Helpful Notes for This sheet pan salmon casserole Recipe
- Cream Cheese: Make sure the cream cheese is softened before adding it to the sauce to avoid lumps.
- Sheet Pan Size: Use a large sheet pan (at least 12×17 inches) to ensure the vegetables and salmon can spread out in a single layer.
- Dill: Fresh dill can be substituted for dried dill; use about 1 tablespoon of chopped fresh dill.
Variation of This sheet pan salmon casserole Recipe
- Spicy Variation: Add a pinch of red pepper flakes to the sauce for a touch of heat.
- Mediterranean Twist: Add chopped Kalamata olives, sun dried tomatoes, and feta cheese.
- Lemon Herb: Use fresh lemon zest and a mix of fresh herbs like parsley, thyme, and rosemary in the sauce.
- Sheet Pan Salmon Casserole
Can I use frozen salmon for sheet pan salmon casserole?
Yes, you can use frozen salmon. Make sure to thaw it completely and pat it dry before adding it to the sheet pan to avoid excess moisture.
What vegetables go well with sheet pan salmon casserole?
Broccoli, asparagus, bell peppers, onions, and cherry tomatoes are all great options. Choose vegetables that roast well and complement the flavor of salmon.
How do I prevent the sheet pan salmon casserole from drying out?
To keep the casserole moist, you can add a sauce or marinade to the salmon and vegetables before roasting. Covering the sheet pan with foil during the first part of the cooking process can also help retain moisture.
What is the best temperature to bake a sheet pan salmon casserole?
A temperature of 400°F (200°C) is generally recommended for baking a sheet pan salmon casserole. This allows the salmon to cook through and the vegetables to become tender without burning.
Conclusion
This sheet pan salmon casserole is a testament to the idea that delicious food can be both simple and satisfying. It’s a dish that brings people together, warms the soul, and leaves you feeling nourished and happy. So grab your sheet pan, gather your ingredients, and get ready to create a casserole masterpiece that will become a family favorite! I can’t wait to hear what you think! Share your creations and questions in the comments below.
Sheet Pan Salmon Casserole: Easy Weeknight Dinner
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
A delicious and easy sheet pan salmon casserole with flaky salmon, tender vegetables, and a creamy, cheesy sauce.
Ingredients
- 1.5 pounds salmon fillet, skin on or off, cut into 2 inch pieces
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan with olive oil.
- In a large bowl, toss the broccoli, cauliflower, red bell pepper, and yellow onion with the remaining olive oil, salt, and pepper. Spread the vegetables in a single layer on the prepared sheet pan.
- Bake the vegetables for 15 minutes, or until they are slightly tender.
- While the vegetables are baking, prepare the sauce. In a medium bowl, whisk together the heavy cream, cream cheese, cheddar cheese, Parmesan cheese, lemon juice, dried dill, garlic, salt, and pepper until smooth and well combined.
- Remove the sheet pan from the oven and arrange the salmon pieces evenly over the partially cooked vegetables.
- Pour the cheese sauce evenly over the salmon and vegetables.
- Return the sheet pan to the oven and bake for another 15 to 20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the cheese sauce is bubbly and golden brown.
- Let the casserole rest for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: sheet pan, salmon, casserole, easy dinner
