Let’s be honest, no one wants to wash dishes on a weeknight. Just the thought of tackling a sink full of dirty pots and pans alone is enough to make me reach for my phone and start scrolling through take-out options on Seamless. However, given that I’m on a strict budget, I can’t (responsibly) rely on the convenient food-delivery app to save all my busy weeknights (aka every weeknight).
Enter sheet-pan recipes. Made by tossing a few ingredients—usually a protein and a few hearty vegetables seasoned with simple pantry staples—onto a single pan, they’re the ultimate solution for lazy home cooks like me. Luckily, a quick Google search reveals hundreds of sheet-pan recipe roundups, which is to say, the options are endless—and now that spring has arrived, there’s a fresh crop of seasonal produce just waiting to be tossed into the oven.
Spanning artichoke pesto and burrata pizza with lemony arugula to parchment-baked salmon with dill yogurt, these are the spring sheet-pan recipe ideas I turn to on nights when I can’t possibly do the dishes or eat leftover pizza again.
Artichoke Pesto and Burrata Pizza With Lemony Arugula
The Hero Ingredient: The lemony arugula topping, made with aromatic dill, sweet basil, freshly squeezed lemon juice, peppery arugula, olive oil, and a pinch of red pepper flakes for a bit of heat.
The Pro Tip: "As soon as it comes out of the oven, add the burrata," advises recipe creator Tieghan of Half Baked Harvest. "Allow the cheese to sit atop the pizza for a few minutes to melt. Oh so heavenly," she writes.
Parchment Baked Lemon Salmon and Potatoes With Dill Yogurt
The Hero Ingredient: Fresh dill lends tons of flavor to this parchment baked lemon salmon meal. Don’t skip the dill yogurt topping—you won’t regret the (minimal) extra effort it takes to make.
The Pro Tip: "Be sure to slice the potatoes extremely thin so that they cook up in the same amount of time as the salmon," recommends recipe creator Tieghan of Half Baked Harvest. "I find it best to slice the potatoes thinly on a mandolin."
Old Bay Shrimp and Sausage Sheet Pan Dinner
The Recipe: Old Bay Shrimp and Sausage Sheet Pan Dinner
The Hero Ingredient: The lemon garlic aioli provides an element of freshness that takes this sheet pan dinner to the next level. Be sure to squeeze a fresh lemon over the pan just before serving too.
The Pro Tip: "If you're wanting something a little heartier, we tested this dinner over a bed of brown rice (made in a rice cooker of course) and it was money," divulges recipe creator Natalie of The Modern Proper.
Lemon Roasted Salmon, Potatoes, and Parmesan Asparagus
The Hero Ingredient: Drizzled over everything as soon as the pan comes out of the oven, the basil chimichurri—comprised of olive oil, sweet basil, fresh cilantro, garlic, and a pinch of red chili pepper flakes—makes this meal.
The Pro Tip: "I've found that the salmon gets overcooked before the potatoes are ready if you add everything all at once," confesses recipe creator Tieghan of Half Baked Harvest. "So potatoes go in first! While those are cooking, I mix together the sauce/spice mixture for the salmon."
One-Pan Lemon Parmesan Chicken and Asparagus
The Recipe: One-Pan Lemon Parmesan Chicken and Asparagus
The Hero Ingredient: The lemony, garlicky parmesan asparagus steals the spotlight in this sheet-pan recipe. (Which is saying something because the chicken is quite tender, flavorful, and delicious.)
The Pro Tip: "Do not top chicken breasts with the honey lemon mixture unless eating immediately and aren't planning on having leftovers since it will make it soggy," notes recipe creator Chelsea of Chelsea's Messy Apron.
Sheet-Pan Roasted Shrimp With Asparagus and Bell Peppers
The Hero Ingredient: Made with fresh cilantro, flat-leaf parsley, garlic, honey, and red wine vinegar, the herb sauce seasons the couscous and makes this sheet-pan recipe one worth bookmarking.
The Pro Tip: "Roasted asparagus is done when it's turned bright green and is tender but still has a slight bite to it," says recipe creator Chelsea of Chelsea's Messy Apron. "You can pierce the spears with a fork or take a quick bite of one to gauge how cooked they are."