This sriracha sheet-pan dinner, paired with oven-baked sweet potato fries, is sure to be a winner — and not only because it’s ready in less than an hour. It’s not too spicy (but you could always amp up the heat). It joins a menu of meals perfect for mid-summer nights, as well as a seasonal dessert that’s great on its own — or with a scoop of vanilla ice cream.
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How to make Provencal sheet pan salmon