SIMPLE SHEET PAN DINNERS

Being “healthy” is daunting. It’s daunting for me even though I have a flexible schedule to focus on it. Therefore, I can only imagine how intimidating it can be if you have children, a strenuous job, or both! And life usually doesn’t get less complicated, so I’m constantly trying to find easy ways to find quick & simple methods to a fulfilling and balanced lifestyle.

These sheet pan dinners are super simple, typically with little prep and little clean up. For this meal I cooked my favorite, wild salmon, with bok choy and butternut squash. 

Something to note** olive oil, becomes rancid when it is exposed to high heat. Because of this I recommend using avocado oil. 

Feeds two people -

Two 6 oz filets of wild salmon, about 1½inches thick

1 butternut squash cubed

3 baby bok choy, halfed lengthwise

1-inch piece fresh ginger, peeled and grated (ab 1 tablespoon)

4 tablespoons hoison sauce

2 tablespoons avocado oil

Kosher salt and freshly ground black pepper

Red pepper chilli flakes

1 scallion thinly sliced

1. Preheat over to 425 degrees F. Line tray with aluminum foil or parchment paper.

2. Lay butternut squash on pan and drizzle 1 tablespoon of avocado oil and toss with salt and pepper. Let roast for 10 minutes.

3. Remove baking sheet from oven and place bok choy next to the butternut squash. Drizzle with the remaining 1 tablespoon of avocado oil and sprinkle with the grated ginger & red pepper chilli flakes; toss to coat. Place the salmon fillets on the pan, spacing them evenly apart. Brush with hoisin.

4. Roast for about 10-15 minutes until salmon is cooked to liking and bok choy is crisp.

5. Take out and split between plates. Top with sliced scallions and enjoy!