I am going to confess that cooking dinner last night was not a challenge for me.  I made one of my favorite go-to meals, albeit I did make it slightly differently.

Sheet pan dinners are a huge trend and I have been so intrigued by them for a few years now.  Sort of like how I am intrigued by crock pots and all the deliciousness that can be made in them, if only I ever gave it a try (sidenote: I have not, as of yet, ever used our crock pot).

I habitually collect magazines with featured sheet pan recipes.  They are lovely magazines filled with yummy ideas and easy dinners.  I have not made one yet.  But yesterday I thought to myself, why not try to make dinner on a sheet pan?  And so, I did.

I had wild salmon from Wegmans (the mecca of all grocery store chains) and spiralized zucchini that needed to be eaten.  I also own a spiralizer and am not afraid to use that (to be fully transparent, I am delighted every time I do use it ~ so many options, all equally beautiful and tasty!).

I am half Italian and believe in using salt, pepper and garlic liberally and frequently so I tossed the zucchini with all three plus some EVOO and jauntily spread it out on one side of my aluminum foil clad cookie sheet.  I popped it into the oven at 375F for eight minutes then added two filets of salmon dressed in salt, pepper and lemon juice for an additional 12 minutes (**cook it longer if you like your salmon done further than medium but be wary of the zucchini getting soggy!).  Hubs and I enjoyed it with a little dollop of sour cream on the side.

Not only was it scrumptious and filling, but it was also a snap to clean up.  I am in for sheet pan dinners.  What a revelation!