Seattle's Child

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easy dinners

Roast Chicken with Caramelized Lemons, Cherry Tomatoes and Olives. (Photos courtesy of Weelicious)

Perfect for busy nights: Two simple one-pan dinners

These fast, easy salmon and chicken recipes leave minimal cleanup.

Easy dinners: These two elegant and tasty recipes (courtesy of Weelicious) are very adaptable for picky kids — just pick those olives out! Put the veggies waaaay on the side!

And they’re great for busy parents who don’t want a massive pile of dirty pots and pans to clean up afterwards, too.

easy dinners

Salmon Sheet Pan Dinner (serves 4)

Prep time: 5 minutes

Cook time: 25 minutes


• 1 1/2 cups cherry tomatoes

• 1 large fennel bulb, sliced lengthwise into steaks

• 1 zucchini, cut into coins

• olive oil

• 2 lemons, halved

• 1 1/2 pounds salmon filet, whole or cut into filets

• kosher salt, to taste


1. Preheat oven to 450 degrees F.

2. Place the first 5 ingredients on a sheet pan and toss with olive oil to coat and salt to taste. Distribute the vegetables around the pan in a single layer and bake for 10 minutes.

3. Remove the sheet pan from the oven and push some of the vegetables to the side to make space for the salmon fillets. Season the salmon with salt and bake for 12-15 additional minutes (depending on the thickness of your salmon fillets).

4. Turn the broiler on for 2 minutes or until the vegetables are golden.

5. Place salmon and vegetables on a plate and offer a lemon half for squeezing over fish and vegetables.

Roast Chicken with Caramelized Lemons, Cherry Tomatoes and Olives (serves 4)

Prep time: 5 minutes
Cook time: 30 minutes


• 1 tablespoon vegetable or canola oil

• 4 chicken breasts, bone in and skin on

• 1 teaspoon kosher salt

• 1 lemon cut in half

• 1/2 cup pitted black olives

• 1/2 cup cherry tomatoes

• handful of thyme (about 8-10 stems)


1. Preheat oven to 450°F.

2. Heat the oil in an oven-proof skillet over medium-high heat.

3. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt.

4. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown.

5. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven.

6. Roast for 25 minutes, or until chicken is cooked through.

*The chicken breasts used were three-quarters of a pound each.

Reprinted with permission of Weelicious.

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