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
Creamy Spinach Stuffed Salmon & Potatoes 2 servings | 35 minutes INGREDIENTS 5 oz Potatoes (wedges) 1 tsp Extra Virgin Olive Oil Sea Salt & Black Pepper (to taste) 2 tbsps Cream Cheese, Regular 2 tbsps Frozen Spinach (thawed, drained) 2 Garlic (clove, minced) 1/2 Lemon (juiced, zested) 12 ozs Salmon Fillet METHOD Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Place the potatoes on the baking sheet and toss with oil, salt, and pepper. Transfer to the oven and bake for 20 minutes. Meanwhile, in a bowl, mix together the cream cheese, spinach, garlic, lemon juice, lemon zest, salt, and pepper. Using a sharp knife, slice down the middle of each piece of salmon, lengthwise. Make sure that your knife doesn't go all the way through. Stuff each fillet with the spinach mixture and season the fillets with salt and pepper. Place the salmon onto the same baking sheet as the potatoes. Place back in the oven and cook for 12 to 15 minutes or until cooked through. Divide the salmon and potatoes between serving plates and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is equal to one stuffed salmon and one cup potatoes. More Flavor: Add parsley to the spinach mixture. Dairy-Free: Use cashew cream cheese instead. Nutrition Facts Amount per serving 563 calories 40gs protein 43gs carb 26gs fat
Chicken Chowder 3 servings | 35 minutes INGREDIENTS 2 slices Bacon (sliced) 2 Yellow Potato (medium, chopped) 1 Leek (large, sliced) 1 Carrot (medium, diced) 2 stalks Celery (sliced) 2 Garlic (clove, chopped) 1 tbsp Thyme (fresh) 4 cups Chicken Broth, Low Sodium 12 ozs Chicken Breast, Cooked (shredded) 1/2 cup Whipping Cream (at room temperature) METHOD Heat a large pot over medium heat. Once hot, add the bacon and cook for three to five minutes or until crisp. Set aside on paper towels, leaving the fat in the pot. Add the potatoes, leek, carrot, and the celery to the pan. Sauté over medium heat for five minutes. Stir in the garlic and thyme and add the broth. Bring to a boil, then reduce the heat and simmer, half-covered, for 15 minutes. Add the chicken and cook for three more minutes. Stir in the cream and allow it to heat through. Serve topped with bacon. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is equal to approximately two cups. More Flavor: Add salt and pepper to taste. Use turkey breast instead of chicken. Dairy-Free: Use coconut cream instead of whipping cream. Nutrition Facts Amount per serving 342 calories 11g fat 26g carbs 33g protein
TURKISH EGGS 2 Servings | 10 minutes INGREDIENTS 1 1/2 cups Greek yogurt 2 cloves garlic minced 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons vinegar 4 large eggs room temperature 2 tablespoons butter 1 teaspoon sweet paprika METHOD Combine the yogurt, garlic, salt, and pepper, and mix until combined. Bring a large saucepan of water to a boil. Once it begins to boil, reduce the heat to low and add the vinegar. Using a metallic spoon, give the water a stir in the center and, one at a time, break the eggs into them. Cook the eggs for 2-3 minutes, or until the whites are set. Using a large metal spoon, remove the eggs from the boiling water. In a small saucepan, add the butter and once melted, add the sweet paprika and whisk until combined. Divide the yogurt into two bowls, top with two eggs each, and drizzle the sweet paprika butter sauce over the top. NOTES TO STORE: I don’t recommend storing poached eggs as they’ll lose their runny yolks. Everything else can be stored in separate airtight containers in the fridge for up to one week. TO REHEAT: The butter can be warmed on the stovetop or in the microwave. Eggs should be poached freshly to order. Nutrition (Per Serving) Calories: 347kcal Carbohydrates: 8g Protein: 29g Fat: 22g Sodium: 578mg Potassium: 392mg Fiber: 0.5g Vitamin A: 1390IU Vitamin C: 1mg Calcium: 236mg Iron: 2mg