Sheet Pan Salmon & Veggies

Salmon is one of my favorite when comes to easy dinner and adding some great Omega 3’s to your diet, so whenever the wild sock-eye is on sale I buy it, even if I have to send Hubs to HT in Mooresville while at a meeting! This recipe was inspired by several I found on the web and have adjusted the recipe to fit my lifestyle and be super flavorful!

Salmon Marinade

1 T whole grain mustard

1 T dijon mustard, Maille is my fav

1 T local honey

1 T coconut aminos, tamari, or soy sauce

1/2 t oregano

fresh black pepper & sea salt

I usually marinate an hour or so before dinner.

Roasted Veggies

I use apx 2 cups each:

Brussels sprouts, cut & halved or quartered depending on size

Butternut squash, cubed

grape or cherry tomatoes

toss in olive oil and sprinkle with 1 teaspoon of each the following:

garlic powder

onion powder

smoked paprika

turmeric

oregano

Now here’s where I do a little differently I start with the Brussels sprouts and butternut squash, but I do them on seperate pans, I know a pain, here’s why; the squash puts out so much moisture that the Brussels sprouts will not get crispy and I like them super crispy! Then I add the tomatoes and salmon and drizzle the marinade from the salmon over the butternut squash and tomatoes and cook 12-15 mins depending on the thickness of the salmon.

** OR Cook the salmon in the airfryer for 6-7 mins depending on how thick it is! Granted its more pans to clean up, but it is really yummy!

ENJOY!!!!