It’s Friday, it’s Friday it’s FRIDAAAAAYYYYY!!!! The most wonderful day of the week!!! And the last day of our weeknight dinner series.
Also it is the best day of the week because, just look at that gorgeous salmon!
Rosemary foil salmon for a quick Friday night dinner that only takes 30 minutes to make and 1 pan? Throw in a glass of wine and I am totally in! Doesn’t that just sound like the perfect Friday night date night in?! Or girl’s night in, or guy’s night in…. or dinner-with-your-cat night in, or whoever makes you happy.
What’s great about fish is how fast it cooks up. It’s pretty much the fast food of the clean eating world. This whole salmon fillet only took 25 to 30 minutes to cook. I decided to leave my salmon as a whole fillet for the beauty of the picture. However if you wanted to cut your salmon into smaller fillets – or have your butcher cut them – then the salmon would only take 15 to 20 minutes to cook. I mean, you can’t beat that!
Cooking the salmon in the foil keeps the steam locked inside, which helps the salmon to remain juicy, tender and extra flaky. Pus there is the bonus of literally not having any dishes to wash! Your Friday night got even better with a 30 minute meal that leaves you with pretty much 0% cleanup! You know what this means, don’t you? More time for Netflix and some wine! You’re welcome, again!
We’ve been watching a lot of Netflix this week because we’ve had all of that extra time from making all of these 30 minutes, 1 pan weeknight dinners. I don’t hear anyone complaining.
I know you’ll love this rosemary foil salmon with corn and fennel because it’s just that dreamy. But really, the great part of cooking the salmon right over the veggies is that they get all of the drippings and flavor from the salmon as they roast, giving them extra flavor. The tender sweet corn, fennel, and shallot go so nicely with the sweetness of the salmon. And that fresh rosemary sprinkled on top adds a nice earthiness and heartiness to the salmon. Just like what we did with the fajitas with the limes on top, we throw a few lemon slices on top, infusing even more fresh flavor into the layers of salmon.
Guys, I LOVE salmon, but I have never liked adding a squeeze of lemon on top of my salmon, or on any fish for that matter. I know! A squeeze of lemon on fish is supposed to be amazing. Not for me, I find the lemon to always be overpowering and to detract from the fish instead of inhance it.
Until now! You guys, adding those lemon slices on top of the salmon before it bakes adds a kiss of sublte roasty lemon baked right into the salmon rather than a drowning of lemon when you squeeze it over top. Trust me, it will change your life!
I know it’s Friday and we aren’t super concerned with health benefits of our food right now. But wild caught salmon is really awesome.
Let me tell you a few reasons why: it’s packed with heart healthy fats and vitamins, it helps to support the immune system, helps with brain function, has antioxidants, and anti-inflammatory properties. Yes, just when you thought it wasn’t possible your Friday night dinner kicked it up another notch! (source)
You go rosemary foil salmon!!!!
Here we are, Friday, the last recipe of our 30 minutes, 1 pan dinner series. I feel like I just got done running a marathon! A marathon of delicious and food that is. The best kind of marathon, in my opinion!
I hope you all enjoyed these recipes as much as I did making them. Even though this series has come to an end, you can come back to these recipes as much as you need to. Make them every single week for the rest of your life if you want – that might get boring – or make them whenever you need a quick and easy recipe you can count on. Don’t forget to check out the grocery list for an easy grocery shopping trip. Also, don’t forget to share your photos on Instagram using #30Mins1PanDinner. It’s a great way to keep everyone encouraged to make a stress free healthy dinner at home. Plus I just love seeing what you create, it makes my day.
Thanks for following along. I’ll see you on Monday with another recipe, a sweet one to balance out all of these savory recipes. And cause you know me and my sweet tooth!
- 1 tablespoon fresh rosemary, chopped and divided
- 2 ears of sweet corn, kernels cut off (or sub 1 to 2 cups frozen defrosted corn)
- 1 fennel bulb, thinly sliced
- 1 shallot, thinly sliced
- 2 teaspoons olive oil
- salt and pepper to taste
- 1.5 pounds salmon fillet, left whole (wild caught is best when you can)*
- 1 tablespoon olive oil
- salt and pepper
- 1 lemon, cut into wheeles
- Preheat oven to 400 degrees Fahrenheit. Get a large sheet pan and lay a large piece of foil that's big enough to wrap around your fish. Don't fold the foil over the pan, just lay it on top.
- Prepare veggies: Add all of the veggies plus 1 teaspoon of the rosemary and the olive oil and salt and pepper to the large piece of foil, place it in the center. Toss to mix and spread it out in a mostly even layer, keeping several inches in from the edges (see photo in post).
- Prepare the salmon: Lay the salmon fillet on top of the veggies. Brush with the olive oil and sprinkle the remaining rosemary on top along with the salt and pepper. Place the lemon slices on top of the fillet. Seal the salmon up tightly in the foil by bringing all edges in and folding any excess foil over. If your foil isn't quite large enough, that's okay, grab another piece foil and place it over the top of the salmon and tuck it under the bottom.
- Cook the salmon: Cook the salmon for 20 to 30 minutes, or until the salmon is opaque and flaky. Be sure to check it towards the end, you don't want to over cook it. Cooking time can vary depending on how thick your salmon is, mine was on the thicker side. Keep an eye on it.
- Serve: Carefully remove the foil, allow the salmon to rest for 5 minutes. Use a knife to cut the salmon into 4 or 5 even fillets. Serve immediately with the veggies. Store leftovers in the fridge for about 4 or 5 days. Reheat the salmon gently.
I know this recipe is leaning more on the side of 40 minutes, rather than 30 minutes, but the cooking time can vary depending on the size and thickness of the salmon. If you want less cook time either cut the salmon into fillets pieces or look for a thinner salmon.
Prep ahead tips:
-chop the veggies, shallot, corn, and fennel