One pan makes this super simple and easy to clean up.
What's easy, healthy, fast to clean up and takes under 30 minutes?
This recipe.
Who doesn’t love a one-pan meal? These are my favourite because you basically just toss everything together and let it cook. No worries, no stress, no thinking required. As an added bonus, sheet pan dinners mean little clean up time, especially if you line your sheet pan with parchment paper or tin foil before baking.
Vegetables in season:
Carrots, garlic, beets, green beans, summer squash, asparagus
This dish is perfect for busy weeknights and can be changed up in so many different ways.
The possibilities are endless!
Not a fan of asparagus? Swap in some zucchini, broccoli, or bell peppers instead.
I didn't do it this time, but this dish would also go great with a side of rice.
ONE SHEET SALMON AND VEGGIES
Serves 4
INGREDIENTS
4 salmon fillets (5 to 6 oz. each)
1 onion
3 cloves of garlic
1 bunch of asparagus
2 cups of cherry tomatoes
3 medium carrots, chopped
2 tbsp avocado oil (or other high-heat cooking oil)
1 lemon, juiced
1 tsp garlic powder
1 tsp smoked paprika
Kosher salt and pepper to taste
INSTRUCTIONS
Preheat oven to 415 degrees F. Line a large baking sheet with parchment paper.
Chop the vegetables and toss with the avocado oil, garlic powder, smoked paprika, salt and pepper, to coat.
Place the veggies on the baking sheet and bake for 10 minutes.
Remove from the oven and arrange salmon in center of baking sheet. Drizzle the lemon juice over the salmon and season with salt and pepper.
Bake for an additional 10-15 minutes, or until salmon is no longer translucent but still moist in center and vegetables are lightly browned and soft.
NOTES
You can use whichever veggies you feel like - these are just the ones that were in season during the summer.
This dish would also go great with a side of rice.
If you make this, let us see! Tag your photo with #ditchingdairy on Instagram.
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