Simple Broiled Salmon with Jerusalem Artichokes

Simple Broiled Salmon with Jerusalem Artichokes

Wondering what to do with the pound of funny-looking Jerusalem artichokes received from your CSA box? ⁠Running out of green veggies in the house? This easy sheet pan dinner will let you enjoy the ingredients you have without sweating about another meal stuck cooking at home!!⁠

Sheet pan dinners are great weeknight meal ideas. You only have 1 pan to wash (yay!), all the juices and flavors are contained and fused together so nicely in the oven! The ideas can go wild! From broiled salmon, to chicken thigh, flank steak… you name it!

It might be deceiving at times that a stunning sheet pan roast seemed to be everything going into the oven together and done at the same time. This might be true for some ingredients but I found that it is always one thing takes longer than the other. Therefore test and adjust cook time for each ingredient. Don’t forget the size of food matters too!

I love to use my compact @cuisinart (Affiliate link) steam oven instead of the huge oven range for weeknight cooking. It takes MUCH less time to preheat, convenient steam-bake options and save so much energy for each use!

Why are the broiled salmon placed over the root vegetables?

Due to its compact cooking space, I usually stack up food to be cooked. Sounds weird but who wouldn’t love root veggies infused with delicious salmon fat?⁠

Of course, remember to place the salmon on top so it will get a nice crispy skin on top as broiled salmon do!

Looking for more allergy-friendly steam oven recipes?

Check out my other steam oven recipes here!

Baked and Broiled Salmon with Starchy Veggies⁠

This easy sheet pan dinner will let you enjoy the ingredients you have without sweating about another meal stuck cooking at home!!⁠
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: Jerusalem artichoke, Radish and Sunchoke soup, Salmon, sheetpan dinner, sweet potato toast
Servings: 2
Calories: 398kcal
Author: Brenda

Ingredients

  • 2 one-inch segments of Salmon Fillet ⁠
  • 2-3 medium Potatoes⁠
  • 1 Onion cut into 6 wedges⁠
  • 3 medium Jerusalem Artichokes⁠
  • Juice of half a lemon⁠
  • Salt and Pepper to taste
  • Parsley⁠ for garnish

Instructions

  • Preheat oven at 200F⁠
  • Slice potatoes and Jerusalem artichokes into 1/8 inch slices⁠
  • Arrange potato and Jerusalem artichoke slices in roasting pan⁠
  • Place in middle rack and bake for 15 mins⁠
  • Take roasting pan out from oven and place fish fillets (skin side up) and onion wedges on top⁠
  • Return to oven and bake for 10 mins then boil at 500F until salmon skin is crisp⁠
  • Garnish with parsley flakes and drizzle freshly squeezed lemon juice to serve⁠

Notes

You can definitely fit more salmon fillets over the root veggies if you want to serve more! There might not be enough side dish for more servings so you might want to prepare something more on the side.⁠

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