30ish minutes here, start to finish including chopping. For weeknights I rotate the same 6-7 meals, most of which are 30 minutes or less. The main reason I can do this is I have a jumbo toaster oven that fits a pie plate and preheats in like 1min, plus a rice cooker. I almost never use my big oven. I'm posting a few of our standbys.
Salmon fillet: 31 min. Takes 1 min to drop in pan, add oil/salt/pepper/dill, and stick in toaster oven. Broils in 30 min, meanwhile I prep farro (boils in 20 min) or rice (20 min in rice cooker) and steamed veggie: green beans (6 min), broccoli (6 min), baby artichoke (20 min), etc.
Shrimp, pasta, and peas: 20 min. Put frozen shrimp in fridge to thaw in the AM. Boil pasta (16 min) and shrimp (2 min) separately; drop shrimp briefly in ice water afterward so they don't get rubbery. Microwave frozen peas (4 min). Combine them if you like (my kids like them all separate). Drizzle with olive oil and lemon at table.
Chicken thighs: 25 min. Coat thighs with olive oil, salt, and pepper. Chop peaches/basil (or use dried prunes in winter) and scatter on top. Roast 20 min at 400 deg. Accompany with rice (20 min in rice cooker) and while those cook I prep either one of the steamed veggies above or raw chopped veggies (sugar snap peas, carrots, bell peppers, grape tomatoes).
Baked ziti: 35 min. Boil pasta (16 min), chop mushrooms and onion. Saute mushrooms, onion, bay leaf; meanwhile chop spinach and parsley. toward the end add fake ground meat (we don't use real ground meat but if you do you'd want to add it earlier) and chopped spinach, parsley if you have. Total 15 min saute. When pasta is done, combine with the saute, add a couple of spoons of jarred red sauce and a little water, mix and transfer to pie pan, top with shredded mozzarella. Bake 10 min at 300, just to melt the cheese.
Fish fillets (cheater, I use frozen breaded halibut from TJs, but the cook time would be the same or even less for a plain whitefish fillet like tilapia; my kids don't like those though): 21 min. Drop frozen fillets on toaster sheet and cook at 400 for 20 min. Meanwhile prep coleslaw (shredded cabbage, tomato, cilantro, tossed with olive oil, salt, and ACV) and boil pasta to accompany (16 min).
Black beans and rice: 22 min. Dump 1 cup cooked black beans (I make in batches and freeze, thaw in fridge in the AM), 1 cup uncooked rinsed rice, 1 cup stock (also batched, I keep frozen in cubes), few spoonfuls jarred red sauce, some olive oil, a little frozen sweet corn, and salt to taste into rice cooker. While that is cooking, chop avocado and tomato and shred some cheddar for toppings. Can make salad to accompany if feeling fancy.
Portobello burgers: 35 min. Scrub and slice/dice potatoes (white or sweet, whatever you like - they need to be matchstick to be done in 30 min though, otherwise if you like fatter oven fries and are willing to wait, cooking time is extended accordingly), toss generously in olive oil/salt, bake at 400 deg for 30 min, remembering to flip a couple of times to avoid sticking/blackening. Then wash and stem portobellos and scrape out the gills. Coat caps in olive oil and sautee: 5 min gill side up, 7 min gill side down, then flip gill side up again, dump a scoop of pesto in the cap, add a slice of cheese to the top, and cook 2 min more until the pesto is warm and cheese melted. Serve on bun. Can throw salad together while portobellos cook, or just wash and string some raw sugar snap peas.
Soba noodle soup: 15 min. Boil broth/stock for soup (I make in batches and freeze in ice cube trays) and salted water for noodles separately to keep broth clear, or if you don't care you can boil the noodles directly in the broth. Throw a peeled thumb of ginger in the broth if you like. Boil soba noodles for 4 min; wash/stem bok choy and cube a block of extra firm tofu, throw those in boiling broth for 2 min, add a spoonful of soy sauce. Drain noodles and add to soup.