Dinner Dilemma Fish & Fries

When you need dinner on the table fast and don’t want to think too hard about it, this is your answer. Salmon fillets brushed with oil and dusted with Cajun seasoning go on one sheet pan. Frozen spiral-cut fries go on another. Both slide into a hot oven at the same time and come out 12-15 minutes later, done and ready to plate.

The high heat (475°F / 245°C) is what makes this work. It crisps the fries and gives the salmon a slightly caramelized exterior while keeping the inside moist and flaky. Putting the salmon on the upper rack and the fries on the lower gives the fish direct top heat for browning.

Lining both pans with foil means cleanup is literally balling up the foil and tossing it.

Kitchen Tips

• Use one-inch thick salmon fillets for even cooking. Thinner fillets will overcook in 12 minutes at this temperature.
• Brush oil on both sides of the salmon so the bottom doesn’t stick to the foil.
• Spread the fries in a single layer. Piled fries steam instead of crisping.
• Check the salmon at 12 minutes. It should flake easily with a fork but still be slightly translucent in the very center.

Variations

• Swap Cajun seasoning for lemon pepper or Old Bay for a different flavor profile.
• Use sweet potato fries instead of regular for a slightly healthier take.
• Add a sheet pan of asparagus or broccoli on the lower rack alongside the fries for a built-in vegetable side.