In an effort to ‘Keep it Simple, Stupid’, today I am bringing you an effortless, one-pan recipe, perfect for the busy weeknights ahead. Without the overly-styled (not-so-realistic) plates of food and the fussy settings, I want to illustrate just how uncomplicated, yet still super tasty and nourishing, weeknight eating can be.
I have been loving the wide array of creative one pan and one pot meals that flood the internet this time of year. This is precisely the inspiration we all need more of, when life feels so hectic that take out seems the only way. Easy weeknight meals only have to be as complicated as we make them, I find one-pan, one-pot, under 30-minute real food meals to be way to go. Always.
From start to finish you can have this recipe on the table in just over 30 minutes. If you plan ahead, you can pre-chop the veggies and make the sauce in the morning, so post-work, you can come home and literally just place the pan right into the oven.
Beyond the healthy fats, the loads of veggies and the explosion of flavors, another bonus to this meal, you can swap in whatever veggies are in-season. I typically make with zucchini and baby reds, but you can also use asparagus, green beans, broccoli, sweet potatoes, squash and so on.
One Pan Mustard Roasted Salmon and Veggies
Ingredients
- 2 tablespoon Terra Delyssa Organic Extra Virgin Olive Oil, divided
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon or yellow mustard
- 1 small shallot, minced
- 1 teaspoon honey or maple syrup
- Freshly squeezed juice, from 1 lemon
- 1 ½ - 2 lbs Wild Caught King or Coho salmon filet, s, skin on
- 1 lb baby reds, sliced into thin rounds
- 2-3 small zucchini, or yellow squash, sliced into thin rounds
- 1 lemon, thinly sliced
- sea salt and black pepper, to taste
- fresh dill, roughly chopped
Instructions
- Preheat oven to 400ºF. Lightly grease a large baking sheet with a little olive oil.
- In a small bowl, whisk together the mustards, shallot, honey (or maple) and lemon juice. Season with sea salt and black pepper, to taste.
- Place zucchini and potato rounds in an even layer onto the prepared baking sheet. Arrange the lemon slices on top. Drizzle with olive oil and season with salt and pepper, to taste.
- Top with salmon filet(s), spoon the mustard mixture on top (dividing evenly among the filets if more than one). Sprinkle fresh dill over everything.
- Place the pan into the preheated oven and cook until the fish flakes easily with a fork, about 18-20 minutes.
- Serve immediately, garnished with fresh dill, if desired.
Notes
For keto, leave out potatoes and add more veggies
For AIP leave out maple or honey and swap potatoes for more veggies (check to make sure mustard is compliant)
For Low FODMAP leave out shallots
