Easy Two-Sheet Pan Dinner
Easy Two-Sheet Pan Dinner:
Even with my love for cooking, after running a business and also working two other jobs, I really understand the appeal of not wanting to prepare an entire meal. I don’t want to spend more than an hour in the kitchen, with prep and all. But, eating out every night isn’t a great option for my wallet, the environment, or my stomach, as even healthier take out options sometimes are covered in oils and ingredients that don’t always sit right with me.
One of my favorite meals is a simple salmon and veggie dish at a restaurant one block from me. Salmon is one of the healthiest fish due its high levels of omega-3 fatty acids, which are anti-inflammatory in the body. Plus, it’s my absolute favorite fish. I love it raw, smoked, pan-seared and baked.
Wanting to sit at the end of the day, here is an easy, healthy way to prep dinner for two that only requires about 1-2 minutes of chopping and just a bit of seasoning. It takes no time at all and it’s absolutely delicious. I love getting in a healthy dinner with veggies in the evening. I also like cooking my vegetables, as sometimes raw greens are harder for me (and many people) to digest. Not only that, but this dinner for two costs less than $20.
Enjoy. 🖤
Ingredients:
6 ounces organic pre-trimmed green beans (2.50)
6 ounces organic cherry tomatoes (3.00)
2 medium sweet potatoes (2.50)
1 lbs Lion Salmon ($12)
3 tbsps olive oil
2 tbsps garlic powder
2 tsps black pepper
1 tbsp smoked paprika
2 tsps oregano
1-2 tablespoons Dijon mustard
Recipe:
Preheat oven to 350*F. Line two sheet pans with aluminum foil.
Wash sweet potatoes and chop into 1-inch cubes, leaving the skin on. Add sweet potatoes and tomatoes into a large bowl with 1 tbsp olive oil, 1 tbsps garlic powder, and 1 tsp black pepper. Mix together then spread onto one sheet pan.
In the same bowl, add green beans and 1 more tablespoon olive oil, 1 tbsp garlic powder, and 1 tsp black pepper. Mix thoroughly, then add to the outsides of the same pan with the sweet potatoes and tomatoes, spreading evenly.
Put in the oven and set a time for 15 minutes.
Place salmon skin side down onto the other sheet pan, adding 1 tablespoon olive oil, smoked paprika, oregano, and black pepper.
When the 15-minute timer is up, add the salmon into the oven, then cook for 20 more minutes.
Serve fresh with a side of dijon mustard (or whatever dip you prefer) on top of the salmon or to drizzle over the vegetables.
Be with good company and enjoy. 🐟 🍽