April 9, 2025
Sheet Pan Smoky Sweet Salmon & Potatoes
Sheet Pan Smoky Sweet Salmon & Potatoes
2 servings | 35 minutes
INGREDIENTS
- 2 cups Mini Potatoes (halved)
- 1 1/2 tbsps Extra Virgin Olive Oil(divided)
- Sea Salt & Black Pepper (to taste)
- 12 ozs Salmon Fillet
- 1/2 tsp Smoked Paprika
- 1/4 tsp Cumin
- 1 tsp Raw Honey
- 1 tbsp Parsley (finely chopped)
METHOD
- Preheat the oven to 425oF (220oC).
- Place the potatoes on a baking sheet and toss with half the oil, salt, and pepper. Transfer to the oven and bake for 15 minutes.
- Meanwhile, pat the salmon dry and then drizzle with the remaining oil. Season with the smoked paprika, cumin, salt, and pepper and then drizzle the honey over top. Rub gently to incorporate with your hands.
- Move the potatoes around on the baking sheet to make room for the salmon. Place back in the oven and cook for 12 to 15 minutes or until cooked through.
- Divide onto plates and garnish with parsley. Enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately one cup of potatoes and one salmon fillet.
- More Flavor: Toss the potatoes with smoked paprika and cumin or your favorite spice blend.
- Additional Toppings: Top with a squeeze of lemon juice.
Nutrition Facts
Amount per serving
441 calories
18g fat
30g carbs
3g fiber
4g sugar
41g protein
87mg cholesterol
144mg sodium
2mg iron
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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