3 delicious sheet pan recipes
3 stress free sheet pan ideas to fit any budget!
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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
Instructions
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.
- 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).
- 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.