Southern Salmon Sheet Pan Supper
This comes together in less than 15 minutes, including baking time. I may have cheated and gotten the barbecue sauce out of the fridge, but everything else is 100% pried from the depths of the freezer! This is a complete (yummy!) meal, and stays good for about a week (or a month in the freezer). Eat it for dinner, lunch, breakfast, a snack, or pack it up and take it for a picnic. Is it warm enough for picnics yet? It’s been winter for 3000 years.
2 salmon fillets
2 cups frozen corn
1 cup frozen okra
6 frozen biscuits
1 cup barbecue sauce
For the first time in 2 years, I’ve forgotten to take an ingredient shot. Let’s all move on from this and pretend like it never happened. Preheat the oven to 475. I know it’s a high temperature, but without it, the biscuits won’t rise, and the salmon will take forever to cook, and the vegetables will get lukewarm, and who has time for that?
The prep isn’t hard at all- unwrap the salmon, and lay it on a large sheet pan. You can increase the number of fillets, depending on how many people you’re cooking for. Plan for one salmon fillet and biscuit for each person. I made extra biscuits because biscuit breakfast sandwiches are my reason to wake up in the morning. That took a sharp turn into existential dread. Baste the salmon with the barbecue sauce,
and then rinse the corn and okra to get any frost off of them. Pat them dry. If they’re wet, the moisture will seep into the biscuits and salmon, and that’ll lead to a chain reaction that I’m 99.3% sure will end in the collusion of the Milky Way and Andromeda. There’s always a chance it won’t. A 0.07 chance. Always dry your veggies, folks! Lay the corn and okra next to the salmon, in the center of the pan. Add barbecue sauce to these two, or just some olive oil, salt, and pepper.
Then put the biscuits next to the veggies.
I love sheet pan suppers!
Bake it at 475 for 10-15 minutes (keep an eye on the biscuits to make sure they don’t get too brown), and then serve it however you want- salmon, biscuits, and vegetables separately, in a sandwich form, torn up and mixed with more barbecue sauce- you can’t go wrong!