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
Barbell & Trap Bar Training
In this bulletin we discuss Lactate & Brain Health. . .
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates