#sheetpandinner

Sheet Pan Salmon with Broccoli and Bok Choy

/ Richelle Tabelon, RD / Leave a comment

Sheet Pan Salmon with Broccoli and Bok Choy

  • Servings: “6”
  • Difficulty: easy
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This Hunan inspired salmon and vegetables is an easy meal with quick clean up!

Ingredients

  • Salmon
  • 4 cups broccoli, cut into bite size pieces
  • ~350g baby bok choy (~3 whole), quartered lengthwise
  • 1/3 cup peanuts, chopped
  • Rice 

    • (if desired)

    Sauce:

  • ¼ cup Hoisin sauce
  • ¼ cup low sodium soy sauce
  • 2 Tbsp sesame oil
  • 4 cloves garlic, minced

Directions

  1. Preheat your oven to 400F.
  2. Start cooking rice (as per package directions) if desired with your meal.
  3. Prepare sauce by combining the above sauce ingredients, mix and set aside.
  4. Line a sheet pan (cookie sheet) with tin foil for easy cleanup.
  5. In a large bowl, combine broccoli, bok choy, peanuts and half the sauce. (reserve the other half of the sauce for the salmon)
  6. Place the bowl contents onto the sheet pan. Roast in the oven for ~5minutes. Remove from oven.
  7. Rearrange vegetables so that you can fit the salmon in the middle of the sheet pan. Pour the remaining sauce on top of the salmon.
  8. Roast an additional 10-15min or (depending on thickness) until the salmon is cooked. Do not overcook the salmon or it will be dry.
  9. Remove from oven and enjoy! We like ours served over rice.  

 

Sheet Pan Lentil and Veggie Dinner

/ Richelle Tabelon, RD / 5 Comments

Lentilsheetpan

Sheet Pan Lentil and Veggie Dinner

  • Servings: ”5-6”
  • Difficulty: easy
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Here’s a delicious and easy meatless meal for something different!

Ingredients

    Vegetables:

  • 2-4 Tbsp canola or avocado oil
  • ½ red onion, sliced into wedges
  • 2 medium sweet potatoes, peeled and quartered
  • 1 large broccoli crown, divided into smaller pieces
  • 2-3 large Kale leaves chopped into smaller pieces, with big stems removed
  • ~½ tsp black pepper

    •  

    Lentils:

  • 1 – 540mL (19 fl oz) can of lentils (drained, rinsed and patted dry)
  • 1 Tbsp canola or avocado oil
  •  1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp black pepper
  • ¼ tsp salt

    •  

    Sauce:

  • 3 Tbsp plain greek yogurt
  • 1 Tbsp maple syrup
  • 1 Tbsp lemon juice
  • 2 Tbsp hummus

Directions

  1. Preheat oven to 400˚ (You will need 1 sheet pan and 1 bowl that you can keep reusing to save on dishes.)
  2. Mix sweet potatoes and 2 Tbsp oil in a bowl until well coated. Sprinkle with black pepper. Transfer to your sheet pan. Place onion wedges around the sweet potato.
  3. Using the same bowl, mix together the lentils, oil, spices (all the lentil ingredients). Spoon lentil mixture relatively even over the sheet pan as well.
  4. Bake for 10 minutes.
  5. Meanwhile place broccoli in the bowl and drizzle a bit of oil on it. Remove sheet pan from the oven and now add broccoli. Continue baking for another 10 minutes.
  6. Then add the kale to the bowl and drizzle oil on it as well. Massage the oil into the leaves. Add the kale to the sheet pan and bake for another 5 minutes.
  7. While the lentils and vegetables are baking, prepare the sauce. Stir together all sauce ingredients until it’s a smooth consistency.
  8. Place sheet pan on the table for everyone to dish their own or you can serve dinner in bowls by dividing it up and topping with a drizzle of sauce!

 

Sheet Pan Lemon Chicken with Potatoes & Spinach

/ Richelle Tabelon, RD / Leave a comment

sheetpan

Sheet Pan Lemon Chicken with Potatoes & Spinach

  • Servings: ”4-5”
  • Difficulty: easy
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Our family loves this easy and delicious supper recipe!

Adapted from Taste of Home

Ingredients

  • 6 medium red potatoes cut into 1 inch pieces
  • 1 large onion, coarsely chopped
  • 2 Tbsp olive or avocado oil
  • 3 garlic cloves minced
  • 1 tsp salt, divided
  • 1 tsp dried rosemary, crushed, divided
  • 1 tsp ground black pepper, divided
  • ½ tsp paprika
  • 6-8 bone in chicken thighs, skin removed (or remove yourself)
  • 8 cups fresh spinach
  • Juice of 1/4 – 1/2 a lemon (to taste)

Directions

  1. Preheat oven to 425˚F
  2. Mix potatoes, onion, oil, garlic, ½ tsp salt, ½ tsp rosemary, ½ tsp pepper in a bowl until nicely coated. Transfer to a greased sheet pan (cookie sheet) Option: cover in foil for easy cleanup.
  3. In another small bowl, mix together paprika, and the rest of the salt, rosemary and pepper. Sprinkle over chicken and then place chicken in between potatoes on the pan. Roast for ~35min or until chicken is no longer pink.
  4. Remove chicken from pan and stir in spinach with the potatoes. Roast for another ~10min until spinach is wilted and potatoes are tender.
  5. Return chicken to pan and sprinkle lemon juice over entire pan. Serve and enjoy!