Sheet Pan Trout and Vegetables

I had a busy week and when I was thinking about what I had time to cook this week, sheet pan meals popped to the top of the list because they are quick, simple, and satisfying. This is trout that looks and tastes a lot like salmon and a combination of vegetables I had on hand. I try and fill half my plate with vegetables and when there is a chill in the air or my digestion feels a little off, cooked vegetables are more appealing to me than raw vegetables or salads. I doubled up on the vegetables filling a second sheet pan with just vegetables.


1 lb trout, cod, salmon, chickpeas, or chicken⠀

An assortment of sliced vegetables (radishes, sweet potatoes, fennel, carrots, cauliflower and green beans, potatoes, zucchini, broccoli, red peppers, onions, eggplant…) to fill the tray and more to fill a second tray if you desire.⠀

Extra virgin olive oil⠀

Salt and pepper to taste⠀



Preheat the oven to 350 degrees ⠀

Wash and slice the vegetables. Toss them in a little olive oil to coat.  Line baking tray(s) with parchment paper to prevent sticking and make clean up even easier. ⠀

Add the fish or chicken to the tray and place the vegetables around the protein in a single layer. Season with a little salt and pepper. ⠀

Bake for 15-30 minutes depending on how thick the protein is and how big the vegetables are sliced. Thick vegetables take longer to cook and should be paired with thicker cuts of fish or chicken.

Once you do this a few times you will get the hang of it. If you have extra vegetables you can add them to a salad.⠀