Pick Your Protein Pan Sheet

Pick Your Protein Pan Sheet

I love the convenience, less mess, easy, super simple evenings when I make my bake sheet trays. Absolutely packed with flavor, texture, and nutrition this tray never ever disappoints. We love ours with wild salmon for extra Omega 3 brain benefits, but feel free to use whatever protein you prefer and make it the size of the palm of your hand and as thick as a deck of cards (that’s not including your fingers!) We love garnishing ours with lots of my spiced pepitas, which adds another layer of tasty crunch to this dish!

Pick Your Protein Pan Sheet ingredients

This is my take on a baked dinner. I grew up with mum cooking a roast every Sunday back in Sydney Australia, however, the only greens were often frozen peas. Vegetables should make up to three-quarters of our plate with the remaining quarter coming from healthy fats and protein. Vegetables, especially those that grow above the ground are the best kind of fiber rich carbs to be consumed not only for getting to your goals but for the overall health of our body and brain because they prevent blood sugar crashes and along with healthy fats and some protein keep us feeling balanced.

Pick Your Protein Pan Sheet plated

Pick Your Protein Pan Sheet

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Recipe by Priscilla Soligo Course: Mains

Ingredients

  • 375g ½ Medium Butternut Squash, skin on, sliced into half moons 1cm thick

  • 300g 2 Wild Salmon Fillets, skin off (or your preferred protein, size of your palm)

  • 180g 1 Red Bell Pepper, deseeded, sliced

  • 120g 1½ Cups Pak Choi

  • 105g 3 Cups Kale, packed, roughly chopped

  • 40g 2 1/2 Tbsps Avocado Oil or Coconut Oil

  • 3g ½ tsp Unrefined Salt

  • 1g ½ tsp Onion Powder

  • 1g 1 tsp Dried Rosemary

  • ¼ tsp Dried Dill

  • Cracked Black Pepper to taste

  • Generous Pinch of Fresh Grated Nutmeg

  • 1 Recipe Spiced Pepitas

  • 1 Lemon, cut into wedges

Directions

  • Preheat oven at 180C/ 356F.
  • Prepare a large baking tray lined with baking paper.
  • In a medium bowl, drizzle the butternut squash with 1 Tbsp of avocado oil, add in the rosemary, nutmeg, and pinch of salt to combine. Using your hands coat the butternut squash with the oil and seasoning.
  • Place seasoned butternut squash onto the prepared oven tray and bake on their own for 20 minutes. These require more time than the other ingredients.
  • Meanwhile, in a small bowl coat salmon fillets with 1tsp of oil, dill, onion powder, salt, and pepper. Set aside.
  • After 20 minutes remove softened butternut squash from the oven and place tray carefully on the stove top or bench on top of a cutting board.
  • Place onto the same oven tray as the butternut squash, the bell pepper, and prepared salmon.
  • Drizzle 1 tsp oil onto bell pepper. Place butternut squash, bell pepper, and salmon into the oven for 12 minutes.
  • Remove tray from the oven. Place kale and pak choi onto the tray and drizzle with remaining oil. Add cracked black pepper to taste and place back into the oven for another 8 minutes. Remove tray from oven and check that your protein of choice has been cooked to your liking.
  • Serve on the tray for people to serve themselves, or prepare two plates. Garnish with lemon wedges and plenty of spiced pepitas, especially over your greens – we like to leave the jar and a spoon on the table for people to help themselves.

Notes

  • Storage: This meal stores well in an airtight sealed container in the fridge overnight and tastes great cold if you would like to take it to work with you, or warm up leftovers the next day. Otherwise, this meal is delicious when straight out of the oven.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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