Does anyone else feel like these early fall weeks are possibly the most insane time of year? It seems like work, travel, social stuff, and kids activities all conspire with each other to happen at the exact same time in October, and in years past I’ve definitely allowed myself to become overwhelmed and just hope that I can keep it together without dropping any of the balls that I’m juggling.
But you know what? This year I’m determined to actually enjoy this time; to savor the autumn feels that I love so much, and (no matter how busy things get) find time to carve a pumpkin, make cider, and take an evening walk just to enjoy the changing leaves. Most of all, I want to cap off these busy days with more low-key nights at home, cozy in the kitchen with my sous-chef Phoebe, cooking and getting inspired by the season’s best produce. Keep scrolling for the ridiculously easy (and goooood) recipe that’s been on repeat at our house lately…
*photos by kristen kilpatrick
This post was in partnership with McCormick. To learn more about McCormick as well as some simple tips and recipes to put to use, click here!
A lengthy ingredient list or complicated techniques are the last thing I feel like facing in the kitchen at the end of a long day — I just want to pour a glass of pinot, turn up my Spotify chill mix, and make something simple and delicious. Enter my newest favorite dinner that all cooks on one sheet pan. (Yep, I’m addicted.)
This sheet-pan roasted chili-orange salmon looks and feels like dinner party material, but it could not be simpler. When I’m at the grocery store, I ask the fish guy to remove the skin and bones from the salmon filets so that all I have to do is put them on a parchment-lined sheet pan with whatever veggies I feel like roasting alongside, a few smashed garlic cloves, and a bunch of orange wheels which get so sweet when they roast — and dial the pretty factor way up.
Then I season it all with McCormick Original Chili Seasoning which is a perfect blend of chili pepper, cumin, garlic, onion and salt so that instead of digging around my spice cabinet for 5 different ingredients, I can just rip open a package and get the perfect proportions of spice and flavor all in one go. We’re talking about a 5-minute prep situation here, people.
Does anyone else ever fantasize about having a mythical clean-up fairy swoop in after dinner? Me too, and this cooking technique is as close as we’re gonna get. Step 1: crumple up the parchment paper and throw it away. Step 2: rinse off the sheet pan and put the cutting board in the dishwasher. Done!
Looking for more super easy dinner ideas? Check out:
Can’t wait to hear if you guys try this one out — and I’d love to hear about your current favorite quick dinners in the comments.
- 5 salmon fillets, skin removed
- 1 head of broccoli
- 1 bundle of asparagus, trimmed
- 3 garlic cloves, peeled and smashed
- 1 large orange, sliced
- 1 large blood orange, sliced
- McCormick Original Chili Seasoning
- Preheat oven to 400. On a parchment-lined baking sheet, arrange the five salmon filets in the middle of the pan. Sprinkle with 1/4 pack McCormick Original Chili Seasoning.
- Toss broccoli, asparagus, and garlic cloves with a drizzle of olive oil and another 1/4 pack of the chili seasoning. Spread out in an even layer around the salmon. Scatter the orange slices around the veggies.
- Bake for 20-25 minutes, until the salmon is cooked through and veggies are tender.
- Serve and enjoy!