In today’s recipe I used broccolini, baby red potatoes and turbo (a somewhat firm whitefish.)  In a recent class I taught we used wild salmon and it was equally delicious. The results were so yummy (picture below) that one of my students headed to the grocery store after class for salmon.  She had plans to prepare it for dinner for the following night!

So grab your sheet pans, some parchment paper, your favorite vegetables, a nice piece of fish (or a chicken breast, adjust time accordingly) and let’s do this!

Preheat your oven to 450 degrees Fahrenheit.  Line a sheet pan with parchement paper.  Parboil your baby red potatoes in salted water for 15 minutes or until they are almost done.  You don’t want them to be fully cooked or they will be over cooked once you broil them.

Place your fish cut into equal sized pieces, I cut my salmon into 4” chunks, in the middle of your pan.

Place potatoes next the fish and season with salt and pepper.  Smash the potatoes down with a potato masher.  If you have some aggression to get out use a meat mallet.  We decided to use the latter in the class I was teaching.  It was way more fun than a masher!

Lastly place the broccolini on the other side of the salmon.

Combine oil, garlic and herbs along with some salt and pepper.  Top the potatoes with a little more than one third of the garlic herb oil.  Do the same with the salmon, then use the remaining oil to season the broccolini.  You should use most of the oil between the fish and potatoes.  Toss the broccolini to coat.

Roast in preheated oven for about 20 minutes  or until potatoes and broccolini are nicely browned and fish flakes easily with a fork.  If dish is finished before the rest just pull it off the pan and finish cooking the rest.  I had to remove the tail portion of my salmon about 5 minutes early as it was thinner than the center cut pieces I had.

Place everything on a pretty platter and serve, or just take it right from the pan.  Either way enjoy!!  Cheers!