Salmon, Butternut and Broccoli Sheet Pan with Smoked Paprika Aioli
You want a simple, tasty dinner free of grease, calories, and unhealthy food additives most of the time. Whole foods that still have flavour. Something quick and easy.
I'm a massive fan of using sheet pans to achieve this and have made something similar before. Here's a recipe that checks those boxes.
I highlight below why these ingredients are at the top of the clean eats list; research to get more details about the benefits!
Salmon is an excellent source of protein, omega-3 fatty acids and B-12 vitamins, to name a few of the benefits. It's versatile in preparation methods and helps keep you full and from overeating. I try to eat salmon 1-2 times a week to enhance my diet.
Broccoli has a terrible reputation, but in my opinion, roasting the vegetable brings out the best in its taste compared to boiled and steamed (despite the pros of those methods). These florets pack as much of a vitamin c punch as oranges, in addition to plenty of other nutrients. Whatever the case, eating broccoli certainly adds to your superfood collection.
Butternut is an excellent candidate, particularly in the winter months, and adds a subtly sweet, nutty flavour. Rich in potassium, the orange colour like carrots also boasts carotene or vitamin A, which is great for your immunity, skin, hair and eyes.
Summer Vegetables Lunch Sheet Pan
Colour coordinating seasonal vegetables is so much fun and sure to please your family or guests! This recipe celebrates fresh vegetables and warm weather and can be paired with any other starch or protein.
If you need other ideas for which vegetables to use, check out my summer vegetables dinner sheet pan (frankly, there are no rules for which veggies to eat at particular times I just did it for organizational purposes!)
It's super easy, and once you do it a second or third, time you'll be a vegetable roasting professional!
Ingredients
1 small red cabbage head
4-6 mini eggplants
1-2 artichokes
1 fennel bulb
1/3 red onion
2 tablespoons pistachios
2 tablespoons fresh rosemary
1 teaspoons salt
1 tablespoon black pepper
1/4 cup date nectar
3 tablespoons cooking wine
1 tablespoons fresh garlic
1 tablespoon Worchester sauce
1 teaspoon fenugreek
1 tablespoon coriander
1 teaspoon paprika
1 tablespoon parsley
1/4 cup olive oil
Instructions
Prepare your vegetables. Slice the cabbage into wedges. Remove the green stalks and bottom root from the fennel, then slice thinly. Cut the stem, top, and sharp leaves from the artichoke. You can also remove the solid ‘heart’ from the center of the artichoke since it's somewhat inedible. Slice your eggplants in half. Slice the red onion into small wedge slices.
Whisk together your garlic, olive oil, date nectar, pistachios, rosemary, Worchester sauce, and all other spices in a large bowl.
Toss the washed and cut vegetables in the marinade until everything is evenly coated, then spread them on a baking tray covered with parchment paper.
Bake in a 400F oven for 35-40 minutes until all vegetables are cooked through, particularly the artichoke - the larger it is the longer it will take to cook.
Garnish with parsley and serve hot, enough for 4-5.
Summer Vegetables Dinner Sheet Pan
Roasted vegetables! Yes, these can be eaten at any time of the year, any season (various types of course depending on what's available).
We do, however, associate the colourful arrays with the vitality and heat summer brings, whether or not the vegetables paired with any other starch or protein.
For those trying to live a predominantly plant-based life, sheet pan dinners with roasted vegetables are very convenient and if seasoned well can be quite marvellous.
I colour coordinate the them for visual effect and combined those I thought would go well together with various textures.
Ingredients
4-5 tomatoes on a vine
1 large red bell pepper, quartered and decored
1 red chili pepper
4 medium carrots, peeled
1 large sweet potato, peeled and chopped
1 medium yellow squash, sliced in half
2 tablespoons ricotta cheese
1 tablespoon pepper jack cheese, grated or finely chopped
1 teaspoon salt
1 tablespoon black pepper
1/4 cup sweet potato nectar
1 teaspoon cumin
1 teaspoon coriander
1 teaspok fenugreek
1 tablespoon dried parsely
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon rice vinegar
2 tablespoons olive oil
Fresh basil leaves
Instructions
Line a baking tray with parchment paper and turn the oven on to 400F.
Remove the centres of the squash using a metal spoon and stuff them with ricotta and cheese. Season the squash with salt, black pepper, dried parsley and olive oil.
Whisk the sweet potato nectar, fresh thyme, olive oil, vinegar, salt, pepper and spices together in a large bowl. Toss the tomatoes, carrots, bell pepper, sweet potato and chilli pepper well enough to ensure everything is coated evenly.
Layout the vegetables and basil onto the baking tray. Drizzle the vegetables with the remaining marinade and bake for 35 minutes.
Halfway through baking turn over some of the vegetables if necessary, basting with any liquid and drizzling with a bit of olive oil to finish.
Garnish with fresh parsley and thyme, serves 2-3.