Tag: one pan meal

Sheet Pan Sausages, Vegetables and (fake) Bacon

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Ingredients:
12 oz gourmet sausages, sliced (I used @jacksgourmet )
Baby carrots, sliced in half
Broccoli florets
Baby potatoes, thinly sliced 
Purple cabbage, chopped 
2 oz fake bacon (I used @jacksgourmet )
1 tbsp paprika
2 garlic cloves, minced
1 tbsp zaatar 
1/2 tsp salt
Freshly ground pepper
1 tbsp honey .

Directions:
Preheat oven to 400°F 
On a greased sheet pan, spread sausages, baby carrots, baby broccoli and potatoes. Mix together paprika, garlic, zaatar, salt, pepper and honey. Spread over sausages and vegetables. 
Bake for 15 minutes. Remove from oven and add fake bacon and purple cabbage to the tray. Bake for and additional 15 minutes.

Sheet Pan Pesto Salmon

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This recipe is quick & easy and kosher for Passoverbut delicious any time of year!

Ingredients:
2 salmon filets 
1/4 cup pesto sauce (store bought or homemade)
2 tbsp extra virgin olive oil 
Purple cabbage (not from a bag) cut into small pieces 
Broccoli, cut into small florets 
1 small sweet potato, cut into teeny tiny cubes 
Handful of cherry tomatoes 
@heavenandearthfoods veggie sticks (thank you to @kosherdotcom for sending these my way)

Preheat oven to 400°F. 
Spread half of pesto into salmon. 
Add oil to remaining pesto and use it to coat vegetables well. 
Spread vegetables around salmon. 
Top salmon with veggie sticks. 
Bake for about 15 minutes. .
.
Enjoy!

Dill Maple Dijon Sheet Pan Salmon and Vegetables

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1 salmon fillet, large enough for 2 people 
4 tbsp extra virgin olive oil, divided 
2 tbsp Dijon
1 tbsp maple syrup 
3 tbsp dill
Zest 1 lemon
1 tsp old bay seasoning 
Freshly ground pepper 
1 small sweet potato, cubed very small
1/2 small head of cauliflower, cut into very small florets 
Handful of cherry tomatoes
Handful of chopped purple cabbage 
1/2 small fennel bulb, sliced (omit if you don’t like fennel but it’s so yummy roasted – worth trying)
.
Preheat oven to 400°F. 
Mix together 2 tbsp oil, Dijon, maple syrup, lemon zest, dill, pepper and old bay seasoning. 
On a large baking sheet, place salmon in the middles, surrounded by all the vegetables (in a single later). Spread some of mixture onto salmon. 
Mix remaining 2 tbsp of oil into sauce and spread over vegetables, mixing with a gloved hand to coat. 
Bake for 20 minutes.

Sundried tomato and olive pesto salmon, potatoes and green beans –

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I whipped this recipe up in 2 minutes and dinner was on the table 20 minutes later. What took the longest was going to the garden to get my basil. If you have time, I would suggest starting off by roasting the potatoes on their own and then adding the rest of the ingredients. .
Ingredients:
Salmon, skin removed for 2 
Handful of baby potatoes, cut into eighths 
Handful of green beans 
Baby tomatoes 
1-2 tbsp French fried onions (optional)


Pesto:
Small handful basil
1-2 sundried tomatoes (in oil)
5 manzanilla olives 
1 clove garlic 
1/4 cup olive oil
Pepper 
1 tbsp pine nuts or pecans


Directions:
Preheat oven to 400°F. 
Blend ingredients for pesto in a food processor. Alternatively, use store bought pesto and blend in sundried tomatoes and olives. 
If you have time, place potatoes on baking sheet, coat with mixture and bake for about 10 minutes. (If not, just place everything on the baking sheet at the same time.)
Next add the salmon, green beans and tomatoes to the baking dish, coat with pesto, sprinkle French fried onions on top. 
Bake for about 20 minutes depending on thickness of salmon. 
Enjoy!