INGREDIENTS
Honey Dijon Salmon
- 2 pounds baby red or gold potatoes quartered
- 3 tbs olive oil
- 1-2 tsp dried parsley
- Salt and pepper to taste
- 1 tsp garlic powder
- 2 pound or 4 salmon fillets
- 1/3 cup dijon mustard
- 1/4 cup honey
- 4 garlic peeled and minced
- 2 tbsp fresh lemon juice
- 1/4 tsp smoked paprika
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1 pound asparagus ends trimmed
Sheet Pan Chicken Gyros (Budget friendly option)
- 1/3 cup Greek yogurt
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tbsp smoked paprika
- 2 garlic cloves minced
- 1/2 tsp each salt and pepper
- 2 pounds boneless, skinless chicken thighs or breasts, cut into thin strips cut into thin strips
- 1/2 red onion sliced
- 2 cups romaine lettuce shredded
- 1 cucumber thinly sliced
- 2 cups cherry tomatoes halved
- 1/2 cup crumbled feta cheese (optional)
- 6 pitas
Smoky Portobello Mushroom Fajitas: Seasoning
- 1 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp cumin
- 1/2 tsp chipotle powder
- 1/2 tsp coconut palm sugar (optional)
- 1/2 tsp salt
METHOD
Method
Sheet Pan Honey Dijon Salmon:
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment or aluminum foil.
- Add potatoes to a large bowl and toss with 2 tablespoons olive oil, salt and pepper, garlic powder, and parsley (you can also do this right on the baking sheet). Arrange on a baking sheet and bake for 10 minutes.
- While potatoes are baking, make salmon marinade. Whisk together dijon mustard, honey, garlic, lemon juice, smoked paprika, salt and pepper.
- Place salmon fillets on the baking sheet and brush or pour marinade on salmon fillets.
- Add asparagus to the baking sheet and drizzle with remaining 1 tablespoon olive oil, season with salt and pepper.
- Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked through. Serve immediately.
Sheet Pan Chicken Gyros (Budget friendly option):
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the yogurt, olive oil, lemon juice, oregano, cumin, smoked paprika, garlic, salt and pepper. Reserve a little of the mixture for later. Add the chicken, tossing well to coat and marinate at room temperature for 10-15 minutes.
- Arrange the chicken mixture on the baking sheet and sprinkle onions around chicken.
- Bake chicken for 20 minutes, tossing halfway through. Put the oven to broil and broil chicken for 1-2 minutes, until the chicken is lightly charred (keep a close eye on it!)
- While chicken is baking, chop romaine, cucumbers and tomatoes placing each in separate bowls.
- When ready to serve, warm pitas in oven, about 1 – 2 minutes. Open up pitas and fill with romaine lettuce, chicken/onion mixture, cucumber, tomatoes, and reserved mixture and feta (optional).
Smoky Portobello Mushroom Fajitas:
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- In a small bowl, mix all the seasonings together
- Slice all the veggies (portobellos, bell peppers, and onions) into long strips and place the sliced vegetables on the baking sheet.
- Drizzle olive oil over the veggies then using your hands toss with spice mixture so everything is well coated.
- Roast the vegetables in oven for 25 minutes, or until the vegetables are slightly wilted, tossing halfway.
- Remove veggies from the oven and squeeze with fresh lime juice.
- When ready to serve add veggies into each tortilla, sprinkle with chopped cilantro and a slice of avocado.