2019 is all about easy and nutritious! Who’s with me?
Sheet pan meals have been my go-to since my college days. They are easy to make, require very little hands on time and are delish. I especially love mixing up the proteins and veggies that I add according to the seasons.
One thing about sheet pan meals that you should know is that they are not as easy as they look. It’s all about getting the timing and temperature right since certain veggies and proteins will good at different speeds and require different amounts of heat.
Potatoes for example, will take longer than more delicate veggies like green beans or asparagus. One simple hack is to cut them smaller so that they cook faster.
This meal has been on repeat: salmon, greens and potatoes which checks protein, carbs, fiber and good fats (from the olive oil).
If you make this, be sure to share with me on Instagram!
| Prep Time | 5 |
| Cook Time | 30 |
| Servings |
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Ingredients
- 4 oz. salmon
- 2 garlic cloves, minced
- 2 cups green beans, ends trimmed
- 1 cup baby potatoes, chopped
- 2 tbsp fresh parsley
- 1/4 cup olive oil
Ingredients
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Instructions
- Preheat oven to 400 F.?
- In a medium bowl, whisk together olive oil, garlic & parsley. ?
- Line potatoes a non-stick baking sheet & drizzle with a third of the olive oil mixture. Bake for 15 minutes.?
- Remove pan from oven & evenly space green beans & salmon. Drizzle with remaining olive oil mixture. Bake for another 15 minutes. ?
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