Loaded Vegetarian Burrito Bowls (GF, DF, V)

July 25, 2017

Creamy Miso, Eggplant & Zucchini Baba Ganoush (GF, DF, Vegan)

July 25, 2017

Sheet Pan Harissa Glazed Salmon & Veggies (GF, DF, Pescetarian)

July 25, 2017

Who’s got the mid week dinner blues?  If you’re raising your hand, you are definitely going to want to have this easy, 15 minute dinner in your back pocket.

One pan and 15 minutes is all you need for this easy weeknight dinner!

I’m all about one bowl, one pan, one pot meals and since I’ve been busy with all of my sons’ summer activities that keep me away from the kitchen, I need meals like this in my life, more often than not.  Simply pick up whatever veggies are in season, add some wild caught salmon and you are good to go.  The glaze for the salmon is just 5 ingredients and full of flavor. Harissa is a middle eastern spice that is a blend of spicy and regular peppers, garlic, olive oil and vinegar (there really shouldn’t be any other ingredients, so read your labels carefully. I listed my favorite brand below).  I combine it here with a touch of honey for sweetness, apple cider vinegar for a little tang and tahini to make it a little creamy.  Did I mention this only takes 15 minutes to prep and cook?  I mean COME ONNNN!

Winner, winner salmon dinner!

This was my first time using Sizzle Fish, a high-quality seafood delivery company. They take fresh fish, portion it, and flash freeze it so the nutrients such as Omega-3’s and protein are locked in. The fish tastes really fresh, flavorful and delicious without any of that fishy smell you often get when you buy fish from your local market. I’m a big fan, as you can tell!

Salmon Glaze

1 T harissa (I use Mina brand)

1 T honey

1 T apple cider vinegar

1/2 t soy sauce (or GF alternative)

1 T tahini

Remaining Ingredients

3-4 pieces wild caught salmon (I used SizzleFish brand)

1 pound baby red potatoes cut into quarters

1 bunch asparagus

2 T gomasio seasoning (I used June Seed) or you can use any all purpose seasoning of your choice

3 T olive oil

Preheat oven to 425F. Place foil or parchment paper down on a sheet pan. Place the empty sheet pan in the oven, while you make the glaze and cut the veggies.

Make the glaze for the salmon by combining the harissa, honey, apple cider vinegar, soy sauce and tahini in a bowl.

Cut the potatoes in half and trim the ends of the asparagus.  Place them in a bowl with the gomasio and olive oil. Toss to coat.

Carefully remove the sheet pan from the oven and place the potatoes, salmon (skin side down) and asparagus on it. Place 1-2 tablespoons of the harissa glaze on each piece of salmon.

Place the pan back in the oven and cook for 10-12 minutes or until veggies are tender and salmon is cooked through.