Preparation time: 10 minutes

Roasting time: 30 to 35 minutes

• Sheet Pan Supper of Roasted Fish and Vegetables

Making meals the sheet pan way works especially well when cooking for two people because an entire meal fits on one 9x13-inch pan. You begin roasting the food that takes longest to cook (such as potatoes), then add additional foods (fish and vegetables) later, since they cook faster. If your vegetables are especially delicate or if you prefer them steamed (not roasted), layer them under the fish.

Makes 2 servings

• ½ pound small Yukon gold potatoes (about 6) or fingerlings, halved (2 cups)
• 1 tablespoon olive oil
• ¾ teaspoon dried herbs of your choice (I like oregano or tarragon), divided
• ¼ teaspoon smoked paprika
• 2 (5-ounce salmon) fillets, skinned if desired
• 1 cup thin asparagus cut into ½-inch pieces
• ½ cup cherry or grape tomatoes, halved
• ¼ teaspoon salt
• ⅛ teaspoon (dash) freshly ground black pepper
• 1 fresh lemon, cut into wedges, for serving

1. Place a rack in the middle of the oven. Preheat the oven to 425°F. Line a 9x13-inch nonstick (gray, not black) rimmed baking sheet with foil; lightly grease the foil. Or grease a 10-inch ovenproof skillet.

2. In a medium bowl, toss the potatoes with the olive oil, ¼ teaspoon of the herbs, and the paprika until well coated. Arrange evenly, cut sides down, on the baking sheet or in the skillet and roast for 20 minutes.

3. Arrange the salmon, asparagus, and tomatoes on top of the potatoes and sprinkle with the remaining ½ teaspoon herbs and the salt and pepper. Continue to roast until the salmon is cooked through and the potatoes are tender, 10 to 15 minutes, depending on thickness of the fish. Serve with lemon wedges, for squeezing.

Variations: You can alter this meal to what you have on hand. For example, make a similar meal with interesting variety by using cod instead of salmon, ¹/8-inch red bell pepper strips instead of tomatoes, and/or broccoli florets or snow peas instead of asparagus. Monitor the roasting times accordingly. Generally speaking, the thinner and less dense the food, the shorter the cooking time. A good rule of thumb is to put the more delicate vegetables under the fish.

Per serving: 345 calories; 33g protein; 12g total fat; 4g fiber; 29g carbohydrates; 74mg cholesterol; 374mg sodium