Spiced Salmon With Potatoes and Corn

I only take the time to make a true seafood boil once a year, because even though it’s fun to eat, the preparation is a bit of a heavy lift. But the truth is, I crave the flavor of buttery, Old Bay–spiced corn, potatoes, and fresh seafood often. This weeknight-friendly version, featuring quick-cooking salmon filets, taps into the spirit of a seafood boil without as much effort. Instead of throwing everything into a pot, you’ll build the dish on a sheet pan, where the components are tossed with Old Bay and garlic-heavy butter before baking and then get finished with a fresh, punchy herb and red onion garnish. Don’t even worry about plating it: You can transfer the sheet pan directly from the oven to the table to keep the convivial seafood boil feel of serving yourself.