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ONE-PAN LEMON PEPPER SALMON
Servings: 4
INGREDIENTS
4 6-ounce salmon fillets
1 tablespoon lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon onion powder
Salt, to taste
Pepper, to taste
1 teaspoon dijon mustard
1 pound asparagus
2 zucchinis, sliced
12 cherry tomatoes, halved
Olive oil
PREPARATION
Preheat oven to 400°F/200°C.
In a bowl, combine lemon juice, olive oil, garlic, onion powder, salt, pepper, and dijon mustard.
Line a baking pan with foil, and place the salmon fillets down the middle. Spread the marinade evenly over the fillets.
Place the zucchini, asparagus, and cherry tomatoes on either side of the salmon. Coat in olive oil, salt, and pepper.
Bake 15 minutes.
Enjoy!
Inspired by:
ONE-PAN HONEY GARLIC CHICKEN
Servings: 4
INGREDIENTS
4 boneless skinless chicken breasts
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon dijon mustard
4 cloves garlic, minced
1 tablespoon Italian seasoning
Salt, to taste
Pepper, to taste
1 pound Brussels sprouts, halved
4 red potatoes, finely diced
12 cherry tomatoes, halved
Olive oil
PREPARATION
Preheat oven to 400°F/200°C.
In a bowl, combine olive oil, honey, dijon mustard, garlic, and Italian seasoning.
Line a baking pan with foil, and place the chicken breasts down the middle. Sprinkle salt and pepper on both sides of the chicken.
Coat the chicken in marinade.
Place potatoes and Brussels sprouts on either side of the chicken. Coat in olive oil, salt, and pepper.
Bake 30 minutes, or until chicken is fully cooked and potatoes are soft.
Top chicken with parsley if desired.
Enjoy!
Inspired by:
ONE-PAN SHRIMP FAJITAS
Servings: 4
INGREDIENTS
1½ pounds shrimp, peeled and deveined
3 bell peppers, sliced
½ red onion, sliced
Salt, to taste
Pepper, to taste
1 teaspoon chili powder
½ teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon paprika
8 taco-sized flour tortillas
PREPARATION
Preheat oven to 450°F/230°C.
Spread shrimp, bell peppers, and onion on a foil-covered baking sheet.
Sprinkle on salt, pepper, chili powder, onion powder, garlic powder, cumin, and paprika. Mix to coat everything evenly.
Bake for 8 minutes, then broil an additional 2 minutes until the shrimp are cooked through and the peppers are soft.
Serve on tortillas with guacamole, sour cream, and cilantro if desired.
Enjoy!
Inspired by:
ONE-PAN BABY BACK RIBS
Servings: 4
INGREDIENTS
1 rack baby back ribs, halved
2 teaspoons cumin
1 teaspoon chili powder
Salt, to taste
Pepper, to taste
2 teaspoons garlic powder
½ teaspoon onion powder
2 teaspoons paprika
1 cup barbecue sauce
1 pound green beans
3 ears of corn, halved
Olive oil
PREPARATION
Preheat oven to 275°F/140°C.
Place the half racks on a baking sheet lined with foil. Sprinkle evenly with cumin, chili powder, pepper, garlic powder, salt, and paprika. Rub in the seasoning evenly on both sides.
Cover with the foil and bake for 2 hours.
Remove the ribs from the foil and place on baking sheet. Spread the BBQ sauce evenly on the top.
Increase oven heat to 500°F/260°C.
Place the corn on one side of the pan, and the green beans on the other. Drizzle the olive oil, salt, and pepper evenly over the veggies, and rub the seasoning in evenly.
Bake for 10 minutes or until the vegetables are tender. Rest the ribs at least 10 minutes.
Enjoy!
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