This Cuban-inspired sheet pan salmon is a filling and delicious meal on its own, however you could extend it by serving it over rice, quinoa, or a mix of rice and beans. It’s also a great make-ahead meal for lunches!
What Is A Sheet Pan Dinner?
It may sound basic, but a sheet pan dinner is a meal you cook (usually) on one sheet pan. We’ve used two sheet pans for our Cuban-inspired sheet pan salmon in order to allow the vegetables to roast and crisp, rather than steam on the pan.
What Makes This Sheet Pan Salmon Cuban-Inspired?
Most traditional Cuban dishes are prepared using simple ingredients and bold flavours. Lime, cumin, and garlic are staples in Cuban cuisine, as are fresh seafood and plantains.
The fish marinade for this sheet pan salmon recipe includes:
- 3 tablespoon (39g) olive oil, divided
- 1 tablespoon (13g) orange juice, fresh squeezed if you have it
- 1 ½ tablespoon (21g) lime juice, divided
- One garlic clove, rough chopped
- ½ teaspoon cumin
- ¼ teaspoon cayenne
- 1 ¼ teaspoon salt, divided
Other ingredients you need to make this dish:
- 500g boneless salmon fillets, skin on or off
- 2 sweet potatoes, skin on, scrubbed, and cut into 1-inch chunks
- Fresh ground pepper
- 2 ripe plantains peeled and sliced into ¼-inch thick rounds
- Small bunch of kale (about 8 leaves), washed, dried, leaves pulled from woody stems, and torn into bite-size pieces
What Are Plantains?
Plantains belong to the banana family, however, they are much starchier and far less sweet than a typical banana. Served as a common starch throughout Africa, South and Central America, and the Caribbean, plantains must be cooked before eating.
We recommend looking for ripe plantains that are deep yellow in colour with brown spots on the skin. The more ripe the plantain the sweeter the flesh and easier they are to peel.
How To Make Cuban-Inspired Sheet Pan Salmon Step By Step:
- In a small bowl mix together 2 ½ tablespoon olive oil, orange juice, 1 tablespoon lime juice, garlic, cumin, cayenne, and salt. Pour over salmon and toss to coat. Place in the fridge to marinate for one hour. Remove from the fridge to bring to room temperature 15 minutes before cooking.
- Preheat the oven to 425°F (218°C).
- On a large baking sheet, toss the sliced plantains with 1 tablespoon olive oil and ½ teaspoon salt. Toss the chopped sweet potatoes on a second baking sheet with ½ tablespoon olive oil, ¼ teaspoon salt, and a few grinds of pepper. Spread the plantains and sweet potatoes evenly across their respective baking sheets allowing ample space between each piece (this allows them to roast and crisp instead of steaming). Bake for 12 minutes.
- After 12 minutes, remove both sheet pans from the oven. Flip the plantains and sweet potatoes over. Place back in the oven for 6 more minutes.
- Meanwhile, in a small bowl, toss the torn kale with ½ tablespoon olive oil, ½ tablespoon lime juice, and ¼ teaspoon salt. Set aside.
- Remove both baking pans from the oven again. Push the sliced plantains to one side of the sheet and add the kale to the other side. Move the sweet potatoes to one side on the other sheet and add the marinated salmon to the pan. Spread everything out as evenly as possible. Bake both sheet pans for another 6-10 minutes, checking the salmon and kale to ensure they don’t overcook or burn. If the kale still seems soggy after 6 minutes, remove the plantains and spread the kale out across the whole pan for the final 4 minutes.
- Plate the salmon, plantains, sweet potatoes, and kale chips, and serve.
What Can You Serve With This Salmon Sheet Pan Dinner?
We love to serve this Cuban-inspired meal with avocado, cilantro, and lime wedges, however, hot sauce, pickled jalapenos, and chimichurri are also great optional garnishes. And don’t forget the cold beer!
Want More Savoury Oven-Baked Recipes? How About:
Moroccan Roasted Cauliflower Steaks
Vegan Meatballs With Lentils And Rice
Roasted Chickpea Tacos With Lime Dressing
Baked Falafel & Garlic Dill Sunflower Dip
Cuban-Inspired Sheet Pan Salmon
Yield: 4
Description
A filling and delicious meal with fresh salmon, citrus marinade, roasted plantains, sweet potatoes, and kale chips. Perfect for make-ahead lunches!
Equipment
- Mixing bowl
- baking sheet
- Wooden spoon
- Measuring cups and spoons or a digital kitchen scale
Ingredients
- 3 tablespoon olive oil, divided
- 1 tablespoon orange juice, fresh squeezed if you have it
- 1 ½ tablespoon lime juice, divided
- 1 clove garlic, rough chopped
- ½ teaspoon cumin
- ¼ teaspoon cayenne
- 1 ¼ teaspoon salt, divided
- 18 oz. salmon fillets
- 2 sweet potatoes, skin on, scrubbed, and cut into 1-inch chunks
- Fresh ground pepper
- 2 plantains, ripe and peeled and sliced into ¼-inch (0.6 cm) thick rounds
- 1 small bunch kale, about 8 leaves, washed, dried, leaves pulled from woody stems, and torn into bite-size pieces
Instructions
- In a small mixing bowl mix together 2 ½ tablespoons olive oil, orange juice, 1 tablespoons lime juice, garlic, cumin, cayenne, and salt.
- Pour over salmon and toss to coat. Place in the fridge to marinate for one hour.
- Remove from the fridge to bring to room temperature 15 minutes before cooking.
- Preheat the oven to 425°F (218°C).
- On a large baking sheet, toss the sliced plantains with 1 tablespoon olive oil and ½ teaspoon salt.
- On a second large baking sheet toss the chopped sweet potatoes with ½ tablespoon olive oil, ¼ teaspoon salt, and a few grinds of pepper.
- Spread the plantains and sweet potatoes evenly across their respective baking sheets allowing ample space between each piece (this allows them to roast and crisp instead of steaming).
- Bake for 12 minutes.
- After 12 minutes, remove both sheet pans from the oven. Flip the plantains and sweet potatoes over.
- Place back in the oven for 6 more minutes.
- Meanwhile, in a small bowl, toss the torn kale with ½ tablespoon olive oil, ½ tablespoon lime juice, and ¼ teaspoon salt. Set aside.
- Remove both baking sheets from the oven again. Push the sliced plantains to one side of the sheet and add the kale to the other side. Push the sweet potatoes to one side on the other sheet and add the marinated salmon to the pan. Spread everything out as evenly as possible.
- Bake both sheets for another 6-10 minutes, checking the salmon and kale to ensure they don’t overcook or burn. If the kale still seems soggy after 6 minutes, remove the plantains and spread the kale out across the whole pan for the final 4 minutes.
- Plate the salmon, plantains, sweet potatoes, and kale chips, and serve with avocado, cilantro, and lime wedges. Hot sauce, pickled jalapenos, or chimichurri are also great optional garnishes.
Notes
This is a filling and delicious meal on its own, but you could extend it by serving it over rice or quinoa or a mix of rice and beans. It also makes a great make-ahead meal for lunches.
If you have 3 racks in your oven, you can use a third baking sheet to cook a larger piece of salmon or make crispier kale chips. Spread the kale out across the pan so there isn’t any overlapping and bake 6-10 minutes, tossing at the halfway point, unil golden and crisp. If you want to do both (or either) but only have 2 racks, cook your sweet potatoes and plantains first, remove them, then cook the salmon and kale chips on those pans. The potatoes and plantains are still delicious at room temperature.
For a vegetarian option, substitute a can drained and rinsed black beans for the salmon. Simmer them with the citrus marinade on the stove until heated through.
Nutrition
Serving: 1g | Calories: 423kcal | Carbohydrates: 48g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 53mg | Sodium: 619mg | Fiber: 4g | Sugar: 26g
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