Quick Side: 5-Ingredient Roasted Broccoli and Tomatoes

We eat A LOT of broccoli. Of course it’s good for you and versatile and delicious, but I also know my kiddo will eat it almost any way it’s prepared, so it’s reliable. But because we eat so much, I don’t want to always eat the same old broccoli. This easy 5-ingredient side dish packs the healthy and the flavor into a single sheet pan, and it will pair well with basically any dinner. Here you go.

WHAT YOU NEED
* 1 1/2-2lbs broccoli, broken down into florets
* 1pt grape or cherry tomatoes
* 2-3T olive oil
* garlic salt
* lemon pepper

WHAT TO DO
Preheat the oven to 400F.

Add all of the ingredients to a bowl and toss well to coat. Pour the broccoli and tomatoes onto a baking sheet in a single layer.

Pop the baking sheet into the preheated oven and roast for 20-30 minutes while you prepare the rest of your meal. Transfer to a serving dish when you’re ready to eat and serve immediately while still hot.

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Sheet Pan Dinner: Salmon with Squash and Asparagus

Salmon has become our regular Wednesday dinner. My mother in-law, who eats with us every Wednesday evening, loves salmon, so I like making it for her. But I can’t make the same recipe every week–and I wouldn’t ever want to anyway! So I’m always on the lookout for new ideas.

This one came to my table courtesy of The Dinner Shift, and I’m passing it along to yours! One pan, beautiful fresh salmon, and fresh vegetables that transition from winter (butternut squash) to spring (asparagus). 35-45 minutes total, too, which makes it extra perfect for a weeknight. Here you go.

WHAT YOU NEED
* 4 6oz salmon filets
* 1.5-2lb butternut squash, peeled, seeded, and cubed
* 1lb asparagus, trimmed
* olive oil
* salt
* 2T maple syrup
* 2T grainy dijon mustard
* 1/2T balsamic vinegar

WHAT TO DO

Preheat the oven to 425F. Spread the squash pieces onto a sheet pan and drizzle with a few tablespoons of olive oil, and season with salt. Roast for 20 minutes.

While that’s in the oven, combine the maple syrup, mustard, and balsamic in a bowl, and cover the salmon with it. Toss the asparagus with some olive oil and salt as well.

After 20 minutes, take the pan out of the oven and slide the squash over to one side. Add the salmon and asparagus, brush on the remaining maple/mustard mixture over the salmon, and return the pan to the oven for about 15 minutes, until the salmon is cooked through.

Clean Plate Club, here we all come! No, seriously. Don’t expect leftovers.

Meatless Monday: Pesto TBM w RRP Sandwiches

I’m traveling for work this week, so for the two days Im home I planned easy, quick meals to minimize stress and maximize family time. This post title’s in code, but the secret is out now (ouch… that one was rough): pesto tomato-basil-mozzarella with roasted red pepper sandwiches were a big winner. A five minute meal! And delish times a million! Can’t beat that! Here you go.

WHAT YOU NEED
* fresh hearty loaf of bread of choice (I did a fresh Italian loaf), cut into thick slices
* your favorite jarred or homemade pesto sauce
* fresh basil leaves
* jarred roasted red peppers
* fresh roma tomatoes, cut into thick slices
* slices of fresh mozzarella (I bought the presliced package)
* balsamic vinegar

WHAT TO DO
Lightly toast your bread slices.

Spread each slice generously with pesto. For each sandwich, top one pesto-ed half with large basil leaves in a layer, followed by roasted red pepper pieces, then fresh tomato slices, and finally fresh mozzarella slices. Drizzle the cheese with a little balsamic vinegar and then top with the other pesto-ed slice of bread. Slice in half and serve! Try it with homemade garlic fries!!

Sheet Pan Garlic Salmon with Brussels Sprouts (and Broccoli)

The “work” part of my “work-dinner-family” trifecta has been crazy busy lately. We’re heading into a large conference, which just makes it normal work crazy times 500 (at least). So to maintain a semblance of balance in busy times, my solution is to really amp up my meal planning focus on quick and easy. Fish tends to be an easy and quick meal anyway, but pair it with one-pan magic? DING! DING! I planned to pair this garlicky salmon with just Brussels sprouts, but kiddo isn’t (YET) a b. sprouts fan, so I added a head of broccoli that I knew she would eat. After a long and tiring day, a fresh and bold simple meal was just what I needed–and my family loved it too! No leftovers! Here you go.

WHAT YOU NEED
* 1.5lbs brussels sprouts, ends trimmed
* 1 head of broccoli, broken down into florets (optional)
* 4T olive oil, divided
* 1t salt, divided
* 1/4t fresh ground black pepper
* 4 6oz portions salmon, skin removed
* 4t minced garlic cloves
* 1T dried oregano

WHAT TO DO
Preheat the oven to 450F. Spray a rimmed baking sheet with nonstick cooking spray and set aside.

Put your Brussels sprouts (and broccoli, if you’re using it) in a large bowl, add 3 tablespoons of olive oil, 1/2 a teaspoon of salt, and the black pepper, and mix until the veggies are well coated. Pour them onto the baking sheet in a single layer and bake for 15 minutes.

While that’s cooking, drizzle the remaining tablespoon of oil over the salmon. Spread the minced garlic evenly over the fillets, and then season evenly with oregano and the remaining 1/2-teaspoon of salt.

After 15 minutes, remove the baking sheet from the oven. Move the sprouts (and broccoli) to the edge, making room for the salmon. Place the salmon on the pan and bake for 12 minutes, until the fish is cooked through.