Easy Sheet-Pan Dinners

Baking sheets are not just for cookies.  Grab your baking sheet-pan and try one of these quick and delicious dinners tonight.

Roast Salmon and Broccoli With Chile-Caper Vinaigrette

Ingredients (Servings: 4)

  • 1bunch broccoli (about 1 1/2 lb.), cut into florets
  • 4tablespoons olive oil, divided
  • Kosher salt or Mrs. Dash Seasoning of your choice
  • Freshly ground pepper
  • 46-oz. skinless salmon fillets
  • 1red Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired
  • 2tablespoons unseasoned rice vinegar
  • 2tablespoons drained capers

Preparation:

  1. Preheat oven to 400°. Toss broccoli and 2 tablespoons of olive oil on a large rimmed baking sheet; season with salt and pepper or with a Mrs. Dash seasoning of your choice. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes.
  2. Remove baking sheet from oven and rub salmon with 1 tablespoon of olive oil; season with salt and pepper or with a Mrs. Dash seasoning of your choice. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.
  3. Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 tablespoon of olive oil; season with salt and pepper or with the Mrs. Dash seasoning of your choice.
  4. Serve salmon and broccoli drizzled with chile vinaigrette.

 

Citrus-Marinated Tofu with Onions and Peppers

Ingredients: (servings: 4)

  • 3/4 cup chopped fresh cilantro, divided
  • 2/3 cup fresh lime juice
  • 1/4 cup minced garlic
  • 3 1/2 teaspoons ground cumin, divided
  • 3/4 teaspoon smoked paprika, divided
  • Kosher salt or Mrs. Dash Seasoning of your choice
  • Freshly ground pepper
  • 1 1-pound block medium (not firm) tofu, cut into 1/2-inch-thick slices
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon honey
  • 1 medium red onion, cut into 1/4-inch-thick rounds t
  • 3 red bell peppers, cored, seeded, cut into 1/4-inch-thick slices

Preparation

  1. Preheat oven to 450°. Line a large rimmed baking sheet with foil. Combine 1/4 cup cilantro, lime juice, garlic, 3 teaspoons of cumin, and 1/2 teaspoon of paprika in a small bowl. Season with salt and pepper or with a Mrs. Dash seasoning of your choice. Pour 1/2 cup of marinade into a resealable plastic bag. Add tofu. Seal bag; shake to coat. Let marinate at room temperature, turning occasionally, for 10–15 minutes.
  2. Meanwhile, transfer remaining marinade to a blender. Add 1/4 cup cilantro, 2 tablespoons of olive oil, and honey; purée until smooth. Season sauce with salt and pepper or with a Mrs. Dash seasoning of your choice.
  3. Combine onion and peppers in a large bowl. Toss with remaining 2 tablespoons of olive oil, 1/2 teaspoon of cumin, and 1/4 teaspoon of paprika. Season with salt and pepper or with a Mrs. Dash seasoning of your choice.
  4. Drain tofu. Season both sides with salt and pepper or with a Mrs. Dash seasoning of your choice and place in a single layer on one side of prepared sheet. Spread vegetables in a single layer opposite tofu.
  5. Roast, stirring vegetables occasionally, until vegetables are tender and tofu is lightly browned, 20–25 minutes.
  6. Divide among plates. Drizzle with sauce. Garnish with remaining 1/4 cup cilantro.

One Pan Roasted Potatoes & Turkey

Ingredients

  • 12 mini golden potatoes, quartered
  • 8 carrots, peeled and cut
  • 24 Brussel sprouts, sliced in half
  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds turkey breast
  • Salt and pepper (or Mrs. Dash seasoning)

Preparation:

  1. Preheat oven to 350°F. On a large sheet pan place the carrots, Brussel sprouts and potatoes on the pan. Drizzle with olive oil, mix well with your hands, and season with salt and pepper or Mrs. Dash seasoning.
  2. On a cutting board, season turkey breast and put on pan. Bake for about 1 hour or until the internal temperature of the turkey breast is 165°F.
  3. Let the turkey breast rest for 5 minutes, then slice in 1/2-inch pieces.
  4. Divide the vegetables evenly and plate the turkey.

Resource:  www.bonappetit.com

 

 

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