We find ourselves in limbo between two major feasting holidays. Maybe there are even some dishes still soaking in the sink after the Thanksgiving day feast. We aren’t here to pass judgement on the state of your kitchen. In fact, we’re here to give you a reprieve from all of your hard work. Nourishing meals don’t always require multiple dishes and these sheet pan dinners make dinner clean up a cinch. Try these three sheet pan dinners to help you avoid dishes this week.
Pesto Baked Salmon & Roasted Root Vegetables
Pesto Baked Salmon What’s so great about this recipe, besides the easy clean up, is that it is versatile and uses produce that keeps well in the fridge, so you are likely to have these vegetables on hand. Substitute steelhead for salmon, use parsnips instead of carrots, or wedges of cabbage instead of brussel sprouts. Don’t feel like making pesto? Grab fresh pesto, when you stop in our market for fresh salmon. Find your favorite combos and use what you have on hand. Check out our guide to nutritious, seasonal eating for inspiration.
Ingredients:
12 baby potatoes, or potato of choice chopped in 1 in. chunks
1 medium sweet potato, diced
2 carrots, chopped into half inch sections
4 small beets, halved
12 brussel sprouts halved
2-3 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
4 portions of fresh Sockeye Salmon fillets
1/4 cup Asiago or Manchego cheese
Fresh lemon juice
Pesto:
1 cup basil or sage
1 cup kale, stalks removed
1/3 cup pistachios or walnuts
1/3 cup parmesan cheese
1/2 cup extra-virgin olive oil
Crushed red pepper flakes
Sea salt
Preheat oven to 425°F
On a parchment lined, rimmed baking sheet, drizzle and toss the potatoes, sweet potatoes, carrots beets and brussel sprouts with olive oil. Sprinkle with salt and pepper and roast for about 20 minutes or until all veggies are fork tender.
Make the pesto, while the vegetables roast. In a food processor, pulse the first three pesto ingredients until finely chopped. Add the parmesan cheese and pulse again. Drizzle the olive oil into the mix with the motor running. Season with salt, pepper, and red pepper flakes (depending on your desired level of heat).
When veggies are just fork tender, pull them from the oven and push them to one side of the pan to make room for the salmon. Place salmon on the the baking sheet and rub pesto on each fillet.
Place the sheet pan back in the oven and roast for another 10 to 20 minutes, or until the salmon is flakey and to your desired doneness and the vegetables are soft. Remove pan from the oven and grate fresh Asiago or Parmesan over each fillet. Serve with any remaining pesto on the side.
Parmesan Chicken with
Roast Asparagus & Potatoes
Parmesan Chicken withThis is another versatile recipe. You can substitute root vegetables for either the asparagus or the potatoes. For a larger group, double the recipe and use two sheet pans. You’ll still be left with very minimal cleanup.
Ingredients
4 chicken breasts
2 eggs
1/4 cup milk
2 cups bread crumbs, preferably panko
2 cups shredded parmesan cheese
1 tablespoon Tacoma Boys Italian Seasoning
1 teaspoon garlic powder
1 pound yukon gold potatoes, quartered
1 bunch of asparagus, fibrous ends removed, cut into 3in sections
Sea salt and fresh ground pepper
2 tablespoons olive oil
Preheat oven to 425°F
Line a rimmed baking sheet with parchment paper or coat with olive oil.
In a medium bowl, whisk together egg and milk. In a separate, medium bowl, mix together panko, parmesan cheese, italian seasoning, and garlic powder.
Salt and pepper both sides of chicken breasts and dredge them in egg mixture then coat them in the panko mixture and place on your sheet pan.
Place potatoes next to chicken on the pan and drizzle with a little bit of olive oil and season with salt and pepper.
Bake for 15 minutes, flip chicken over. Add trimmed asparagus to the sheet pan, drizzling with olive oil and seasoning with salt and pepper. Return to the oven and continue baking for 15 minutes or until the internal temperature of the chicken is 165°F.
Fresh Gnocchi & Roasted Vegetables
Fresh Gnocchi & Roasted Vegetables
Roasting the fresh gnocchi in this recipe will give it a slightly different texture than the boiled variety, but we think you’ll enjoy the change. After you try it this way, you may never boil gnocchi again. The slight crunch of the exterior and tender interior is reminiscent of roasted potatoes. Roasted tomatoes and a drizzle of olive oil create a simple, but flavorful sauce for plump gnocchi.
Ingredients
1 pound gnocchi, shelf stable or frozen
2 medium bell peppers, cut into 1” pieces
1 pint cherry tomatoes
1 red onion, cut into 1” pieces
4 cloves of garlic, peeled and smashed
1 teaspoon chopped rosemary leaves
1/4 teaspoon sea salt
Freshly ground pepper to taste
2 tablespoons roughly chopped basil leaves
Grated Parmesan
Preheat oven to 450°F
Line a rimmed baking sheet with parchment paper or coat with olive oil.
Place garlic, onion, tomatoes, bell peppers, gnocchi, rosemary, salt, and pepper in a bowl. Drizzle with olive oil and toss to evenly coat with oil. Spread the gnocchi mixture evenly on the parchment covered baking sheet.
Roast for 18-20 minutes, stirring halfway through. Vegetables should be tender and the gnocchi should be plump.
Spoon pasta mixture into individual bowls and top with fresh basil and grated parmesan.
Create Your Own Sheet Pan Dinners
We hope these recipes nourish you and inspire you to mix up some of your own sheet pan dinners. Ask your Tacoma Boys butchers for good meats to roast with seasonal veggies. Peruse our extensive selection of Tacoma Boys seasonings, sprinkle your favorite spice mix over seasonal vegetables, roast and serve over rice. Meals made with fresh, local ingredients don’t need to be complicated to be delicious.
With the time you save in clean up, you’ll have plenty of time to add some holiday decorations around the house or decorate the tree. SHOP EARLY THIS SEASON – TREES ARE SELLING FAST!
