We’ve made it a full 2 weeks with our very strict Whole 30 recipes ~ Congratulations! And, now we are ready to move into our remaining recipes which are clean, just a little less restrictive! Wa-hooo! (If you would like to remain strict Whole 30 for the rest of January, you may always opt to repeat the last 14 days of recipes in my Clean Eating series by clicking HERE.) However, if you want to continue to follow along and try a new recipe today, join me for Sheet Pan Salmon + Blistered Vegetables.
What do I mean when I say “still clean but less restrictive?”
Basically, it’s this:
If you want to add a little honey to a marinade, go for it.
If you want to make Paleo-approved pancakes or waffles, do it.
If you want a smoothie, for the love, have at it!
As some of you may already know, Paleo-type “treats” (pancakes, bars, smoothies, etc. made with whole food ingredients) are not allowed on the Whole 30 plan. Not even a simple smoothie, which let’s be honest, makes life pretty restrictive for those 30 days if you complete the plan fully. There is absolutely nothing wrong with it though. In fact, I’ve completed the full 30 days MANY times and loved the results. But this year, I wanted to just “rein it in a bit” and focus more on enjoying the foods I create, rather than being so consumed with restrictions.
So here we are…Day 15. I’m giving you a great recipe for a sheet pan meal!
I love sheet pan meals. Cooking and clean up is a breeze. And…who doesn’t LOVE that?!
Gorgeous salmon fillets. A marinade that will make you weak in the knees with grainy mustard and just a touch of real honey. Blistered, roasted vegetables that will leave you feeling full and satisfied.
Go ahead and gush. You’ve made it! And…go make this sheet pan salmon and tell all of your friends. Or better yet, invite them over for dinner.
Until next time…Eat Well. Travel Often. Love Much.
xoxo
Sheet Pan Salmon + Blistered Vegetables
Gorgeous fillets of salmon are marinated with the most delectable marinade then surrounded by vibrant vegetables roasted under a high heat. A treat for all of the senses!
Ingredients
- 1 T. coarse grain mustard
- 1 T. raw honey
- 1/2 tsp. dried oregano
- 1/2 tsp. white wine vinegar
- Freshly ground black pepper & fine sea salt
- 2 1-lb. salmon fillets, pinbones removed
- 1 1/2 cups peeled, and cubed butternut squash
- 12 ounces Brussels sprouts, trimmed & halved
- 2 cups cherry tomatoes
- 2 T. extra virgin olive oil
- 1/4 tsp. garlic powder
- 1/2 tsp. freshly squeezed lemon juice 1/4 tsp. onion powder
- 1/4 tsp. dried oregano
- 1/8 tsp. ground turmeric
- 1 lemon, thinly sliced
Directions
- Step 1 Whisk together the honey, mustard, vinegar, oregano, 1/2 tsp. salt and 1/4 tsp pepper in a small bowl. Place the salmon fillet in a baking dish and pour the marinade over the fish.
- Step 2 Marinade the fish for a minimum of 15 minutes, but an hour or so is even better.
- Step 3 Preheat the oven to 400F.
- Step 4 In a large bowl, toss together the butternut squash, Brussels sprouts, tomatoes, oil, lemon juice, garlic powder, onion powder, oregano, turmeric, salt & pepper.
- Step 5 Scatter the vegetables around the outer edges of a large baking dish. Place in the oven and roast for about 10 minutes until vegetables start to give a little and become slightly tender.
- Step 6 Remove vegetables from the oven & add the salmon. Remove the salmon from the marinade, and allow excess to drip back into the dish. Reserve the marinade.
- Step 7 Place the salmon in the center of the baking dish and arrange the lemon slices on top of the fish.
- Step 8 Roast for about 16-20 minutes, brushing the fish with the reserved marinade after about half of the time has passed. Roast until the fish flakes in the center and the vegetables are tender-crisp.
- Step 9 Serve immediately with roasted vegetables.
