One Pan Salmon & Veggies
Things I am loving right now: all things artichokes. My mom made a spinach and artichoke dip recently at the beach (I will find the recipe soon for you all!) and I was reminded of just how delicious they are. Recently, now that it is hot as hell in New Jersey, I’ve been craving dinners that are loaded with veggies and lighter protein options. The perfect way to lead into my ultimate way of cooling off: ice cream.
This combination was just the thing I was craving. Plus, and this is a major plus in this household, it just dirties one baking shit. That is IT! Doesn’t get better than minimal dishes post meal. To make I combined a bunch of my favorite current veggies: artichokes, tomatoes, asparagus, spinach, and peppers and combined them with olives and the perfectly broiled salmon. This is a super simple recipe that I know you all will love!
One Pan Salmon & Veggies
Ingredients:
- Salmon (~2lbs)
- Spinach (2 cups)
- Asparagus (1 bunch)
- Olives (3/4 cup)
- Steamed artichoke hearts (2 cups)
- Grape tomatoes (2 cups)
- Bell pepper (1)
- Lime (1)
- Avocado oil (2 teaspoons)
- Red pepper flakes (2 teaspoons)
- Salt
- Pepper
Instructions:
- Cut the asparagus and bell pepper into 1 inch pieces
- Strain the artichokes and olives and set aside
- Place the olives, artichokes, asparagus, bell peppers, and tomatoes on to a parchment paper lined baking sheet
- Toss this mixture with 2 teaspoons of avocado oil, 1 teaspoon of red pepper flakes, and salt and pepper
- Place the baking sheet in the oven at 425 degrees for around 15 minutes
- Season the salmon with 1 teaspoon of red pepper flakes, salt, pepper, and the juice of 1 lime
- Remove the baking sheet, mix the spinach in with the vegetables, and add the salmon to the top of the combination
- Place the baking sheet in the oven on high broil and cook, watching carefully, for around 7 minutes, or until the fish is cooked to your liking
- Remove from the oven and serve!
- Dairy Free
- Gluten Free
- Nut Free
- Soy Free
- Paleo
- Whole 30
- Pescatarian