A delicious, healthy dinner made with tender salmon fillets, colorful, fresh vegetables, with garlic and honey mustard seasoning. Who wouldn’t love this meal on a single sheet?
Ingredients
1 medium yellow squash , sliced into 1/2-inch thick rounds
2 1/2 cups bite size broccoli florets
1/2 medium red onion , diced into 1 inch chunks
2 Tbsp olive oil , divided
Salt and freshly ground black pepper
1 Tbsp dijon mustard mustard
1 Tbsp honey
3 garlic cloves , minced, divided
2 tsp fresh lemon juice
3 (5 – 6 oz) skinless salmon fillets
1 cup grape tomatoes (I actually used 1 1/2 cups because I love tomatoes)
4 lemon wedges , for serving
Instructions
Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment. Place squash on baking sheet on upper third portion of baking sheet then place broccoli in the middle portion and red onion on bottom portion. Drizzle veggies with 4 tsp olive oil, season with salt and pepper and toss while keeping veggies separated in each section.
Roast in preheated oven 8 minutes.
Meanwhile in small bowl stir together mustard, honey, 1 tsp of the olive oil, 1 minced clove garlic and lemon juice, set aside.
Remove baking sheet from oven. Move veggies down a little ways to fit tomato layer and salmon. Place salmon on baking sheet next to squash layer (bottom side facing up), brush of salmon fillets with half of the mustard mixture and season with a fair amount of salt and pepper, then flip each portion and brush tops with remaining mustard mixture and season with salt and pepper. Place tomatoes on baking sheet in the top portion of the baking sheet, drizzle with last 1 tsp olive oil and season with salt and pepper. Sprinkle remaining 2 cloves garlic evenly over the vegetables and tomatoes.
Return to oven and roast until salmon has cooked through and vegetables have softened, about 12 – 15 minutes longer.
Serve immediately with lemon wedges for spritzing over salmon and vegetables.
1 red bell pepper, seeds and ribs removed and diced
½ serrano pepper
Juice of 1 lemon
Salt and freshly ground black pepper
16-24 peeled and deveined shrimp, (16, or 4 shrimp each, for an appetizer; 24, or 8 shrimp each, for a main course)
1 Tbsp. olive oil
Chili powder
Fresh basil and mint, chopped, for topping
1 avocado, peeled and diced, for topping
Instructions
Get a large blender or food processor, (mine has a 10-cup capacity, if yours is smaller you may need to work in two batches).
Into the blender, add the watermelon, tomato, half of the diced red onion, half of the diced cucumber, half of the diced bell pepper, the serrano, the lemon juice, ½ tsp. salt, and freshly ground black pepper.
Seal the blender and blend on high for a minute or two until smooth.
Store the blender in the fridge until ready to serve to keep cool.
While the soup is cooling, heat a large skillet over medium-high heat.
Add a Tbsp. olive oil to the skillet and let it get hot.
Season the shrimp with salt, pepper, and a few dashes of chili powder until evenly coated.
Add the shrimp to the skillet, and cook 1-2 minutes on each side until dark brown and cooked through.
Serve the soup topped with 4 shrimp each for an appetizer/side, or 8 shrimp each for a heartier meal.
Top with diced onion, cucumber, bell pepper, avocado, or fresh herbs.
