I love one pan meals! I don’t have a bunch of pans to babysit and clean up is a cinch. The salmon isn’t too sweet and has a nice pop of citrus. You can certainly swap out the vegetables, just make sure they are similarly sized so they cook evenly and don’t dry out.
Potatoes:
2 lbs Nibblers Potatoes
2 Tablespoons Olive Oil
½ teaspoon Garlic Powder
2 Tablespoons fresh Rosemary; chopped
¼ cup Parmesan Cheese
Salt and Pepper to taste
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Brussels Sprouts:
2 lbs Brussels sprouts; halved
¼ cup Bacon Crumbles
2 Tablespoons Olive Oil
Salt and Pepper to taste
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Salmon:
2 lb Salmon Filet
Salt and Pepper to taste
1 cup Lime Juice
½ cup Soy Sauce
2 teaspoons Lime Zest
½ cup Honey
½ teaspoon Ginger Powder
3 cloves Garlic; minced
Pinch of Red Pepper Flakes
2 Tablespoon Cornstarch
¼ cup cold Water
In a large bowl, whisk the glaze ingredients minus the cornstarch and water.
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Add the salmon to a large ziplock bag along with half the glaze mixture. Marinate for 30 minutes.
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Take 3 pieces of aluminum foil and fold the edges to form trays. Line a large baking sheet with the 3 trays and set aside.
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In two separate bowls, toss the Brussels sprout ingredients and the potato ingredients until well coated. Place each vegetable in their own section of the baking sheet.
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In a medium saucepan, add the remaining glaze along with the cornstarch and water. Bring to a boil, then reduce to a simmer and whisk until thickened. Place the salmon filet on the last section of the baking sheet and use a spoon to drizzle half the glaze over top. Bake, uncovered for 25 minutes.
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Drizzle the remaining glaze over the salmon and bake for an additional 10 minutes or until the internal temperature reaches 145°F.
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Enjoy!
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Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 