This is one of our favorites, except that I prefer cauliflower instead of green beans.
http://www.eatyourselfskinny.com/sheet-pan-ginger-soy-glazed-salmon/
Another one:
https://www.chelseasmessyapron.com/one-pan-healthy-italian-sausage-veggies/
Thanks, y’all! What a great group of recipes! I appreciate your taking time to share!
Note that Nigella’s recipe that @doschicos posted calls for Spanish chorizo, a dried and cured sausage, not Mexican chorizo, a spicy ground meat.
@“Cardinal Fang” - thankfully, living in Florida, that is readily accessible for me!
I’m also a fan of sheet pan suppers! Here’s one of my favorite sources:
In California, “chorizo” is always the Mexican kind. If I want Spanish chorizo (which I do because it’s delicious), I have to buy “paprika sausage.”
@rutgersmamma - wow! That’s a great link! Thank you for sharing. 
I bookmarked it and also sent it to my ds. He usually travels M-Th for work, so he and his roommate like to eat at home on the weekends. I think this genre of cooking is certainly simple enough for a couple of young 20-something guys!
Veggies can be cut in smaller pieces/thinner slices to adjust their cooking time.
@rutgersmamma - excellent link! Thanks!!! Bookmarked.
“Note that Nigella’s recipe that @doschicos posted calls for Spanish chorizo, a dried and cured sausage, not Mexican chorizo, a spicy ground meat.”
In my neck of the woods, I substitute Portuguese Linguica or Choruico because that is readily available and they work well.
Ok, this thread is definitely making me hungry!
@HarrietMWelsch - dang. Paywall. 
Yikes, sorry! More than worth the cut-and-paste work. =D
My tweak, because all Welsches are diehard garlic fans, is to add a lot of minced garlic to the oil mix that goes on the broccoli (with the coriander, cumin, etc). Not really a tweak that I tend to use already-ground coriander and cumin.
INGREDIENTS
2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
⅛ teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 ¼ teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving
PREPARATION
Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.
Been doing versions of these dishes for years … in a heritage cast iron pan. The pan is great for searing potatoes and the other ingredients caramelize nicely.
We will cook foods such as the pound of fish, chicken, family serving of dishes and freeze leftovers in serving size portions. We even freeze cooked rice and pasta- flat layer in a freezer bag then break it up. So much easier to pull out favorites without needing to do the prep/cooking. We have become experts at microwave thawing, heating and following with the toaster oven when crispness is wanted.
btw- I dislike the current trend for “kosher salt” and other specialty versions of basics. Most of the time any version of NaCl works, especially when dissolved.
@HarrietMWelsch - thank you for taking the time to share the recipe!
Yum! These all sound and look amazing! Thanks! I will share the links tomorrow at Easter.
@gclsports - wow! So many! Thank you!
@HImom - they are just all so visually appealing to me for some reason!
Yes, the photos are very attractive! They are quite a visual feast!