Whenever someone asks me what my favorite thing to cook is I never have the same answer, but what I cook/eat/enjoy most often is a big bowl of stuff. A carb, seasonal produce I found at the market, some sort of protein, and a good dressing to bring it all together. Simple & fresh.
A sheet pan meal to me encapsulates that at the simplest level. Everything on one sheet—less dishes, no less delicious. This meal was something I did not have planned, just saw what was in front of me and made do with what I had!
This is meant to be a measure with your heart recipe. Mix and match whatever veggies you have accessible, use whatever seasonings are calling your name, toss up your salad with whatever herbs&tomatoes or other fresh ingredient you’d like, make it fun and make it yours. Enjoy!!
Ingredients
2 medium wild salmon filets
1 tsp extra virgin olive oil, 1 tsp lemon juice, salt
15 baby potatoes
2 bell peppers
1 sweet yellow onion
1 large zucchini
5 cloves of garlic
3 tbsp extra virgin olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp coriander
1/4 tsp smoked paprika
1/4 tsp turmeric powder
2 large heirloom tomatoes
10 medium basil leaves
1 tbsp chopped tarragon
2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
salt & green pepper
lemon zest + flakey salt to top (and more fresh lemon juice)
Recipe
Preheat oven to 400 degrees F
Prep veggies: quarter potatoes, chop bell pepper, slice and quarter onion, slice and quarter zucchini, halve garlic cloves and add everything to a large bowl
In a smaller bowl whisk together olive with onion powder, garlic powder, salt, coriander, smoked paprika and turmeric powder
Pour mixture over the veggies and toss until evenly covered
Line a baking sheet with parchment paper and pour veggies over, spreading evenly
Bake for 30-40 minutes until golden brown
While veggies are baking, season salmon filets with salt, lemon juice and olive oil
Once veggies are golden, make a little room in the middle of the baking sheet and add on salmon filets, place back in the oven for 12-15 minutes or until salmon reaches an internal temperature of 145 degrees F
Option to broil on HI for 1-2 minutes at the end to get an extra crisp on salmon and veggies, then remove from oven
While salmon&veg are baking, slice tomatoes and add to a bowl with chopped basil, tarragon, olive oil, white balsamic, salt and green pepper
Toss with your hands and set aside
Once everything is done, plate veggies, salmon and tomato salad
Top with some lemon zest, lemon juice, flakey salt & enjoyyyyyy
Summer in a bowl!!!! I know people are going to be like Ella wtf where there is chopping involved it’s not a simple dinner. But it still issss it’s quick and a little bit of work put into a meal makes it taste better! It’s meditative, therapeutic, a time to use your hands and connect with nature (produce) and get off your phone. ITS AN ART FORM. A creative outlet! PS the bowl I have been using is this one I am obsessed idk why it’s making me romanticize my meals so much more. It’s the little things.
Stay tuned this Sunday for August’s meal shortcuts YAY!!!!!! Talk to ya sooooon. Let me know if you have any questions.
XO - Ella
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