The whole family will love this sheet pan salmon 

Juicy, burst tomatoes and creamy butter beans pair perfectly with baked tender salmon and a herb and lemon sauce. The herb and lemon sauce is a perfect addition to all of the ingredients on the sheet pan and is easy to make with mostly pantry ingredients. This is a complete meal on one sheet pan!

Why you’ll love this salmon dinner

• Flavorful: Easy to find pantry spices, lemon juice, shallots and tomatoes bring bursts of flavor.
• Quick & easy: This sheet pan dinner is easy to prep in about 10 minutes and cook in under 30. Perfect for busy weeknights!
• Minimal cleanup: The entire meal bakes on one sheet pan for easy cleanup. You just need a single pan or baking sheet!
• Healthy: This is a healthy dinner packed with protein and fiber.

Ingredients you’ll need to make this recipe

For the herb and lemon sauce:

• Pantry spices: Garlic powder, dried oregano, kosher salt, ground black pepper and chili flakes (or red pepper flakes) 
• Extra-virgin olive oil: The base for the sauce.
• Fresh lemon juice: Adds brightness and acidity to the sauce.

For the sheet pan:

• Shallots: Use two small shallots for this recipe. Alternatively, use half of a small red onion, sliced.
• Butter beans: Creamy, buttery beans round out this delicious dinner.
• Tomatoes: Baby tomatoes or cherry tomatoes will work for this sheet pan meal.
• Salmon: Use 4 fillets, about 1 inch thick for even cooking.
• Fresh basil: Elevate this dish by garnishing with fresh basil! 

Tips for the best salmon sheet pan dinner

• High heat: Make sure to cook at 400F on the center rack of the oven. This temperature helps the tomatoes blister and release their delicious juices too.
• Pat the salmon dry: Before seasoning the salmon fillets, pat the salmon fillets with a paper towel to remove extra moisture. This will allow the seasonings to stick to the salmon better.
• Garnish: The fresh basil adds a nice fresh pop of flavor so don’t skip it! If you don’t have basil, other fresh herbs like parsley or dill will be delicious.

Variations, substitutions and serving suggestions for this sheet pan salmon dinner

• Type of salmon: Try coho, wild or chinook salmon fillets (instead of the widely-used atlantic) but make sure to adjust cooking times if the filets are less than 1 inch thick.
• Beans: While butter beans provide a delicious, tender and creamy accompaniment, cannellini beans or chickpeas are a great substitution.
• Salad: There are enough tomatoes and beans on the sheet pan to serve as a full meal, you might want to add some greens along with this dinner. Toss arugula with a drizzle of olive oil and lemon juice for a light side of greens.
• Lemon: Add extra lemon slices on top of each of the salmon filets for more great flavor!
• Dips: Serve the salmon alongside a herb yogurt dip like in my chicken and chickpeas sheet pan OR grab some tzatziki from the grocery store.
• Fresh herbs: I love to garnish this salmon dinner with fresh basil leaves. However, a good substitute is fresh parsley or fresh dill. 
• Onions: If you don’t have shallots, use half of a small-medium red onion instead.

FAQs

How to store and reheat leftover sheet pan salmon

• To store: Store leftovers in an airtight container for up to 2 days.
• To reheat: Reheat gently in the oven on a sheet pan at 325F until warmed through. Alternatively, you can reheat in the microwave on low.

More sheet pan meals to love from the blog

• Easy One Pan Spring Salmon with Potatoes & Asparagus
• Summer Sheet Pan Gnocchi with Vegetables & Pesto
• Mediterranean Inspired Sheet Pan Shrimp with Feta

Print

Sheet Pan Salmon Dinner with Butter Beans & Tomatoes

This sheet pan salmon butter with butter beans & tomatoes is a quick & flavorful meal for weeknights! It's packed with protein & fibre too.

Course Main Course

Cuisine Mediterranean-inspired

Keyword salmon

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jess

Equipment

• sheet pan or baking sheet

Ingredients

For the herb and lemon sauce

• 2 tsp garlic powder
• 2 tsp dried oregano
• 2 tsp kosher salt
• 1/4 tsp ground pepper
• 1/4 tsp chili flakes
• 1/4 cup extra-virgin olive oil
• 1 large lemon, juiced (about 4-5 tbsp)

For the pan

• 2 small shallots, halved and sliced
• 2 (398ml) cans butter beans, drained and rinsed
• 1 pint baby or cherry tomatoes
• 4 (5-6 oz / 140-170 grams) salmon fillets
• fresh basil leaves for garnish
• lemon wedges for serving

Instructions

• Preheat the oven to 400F.
• Make the herb and lemon sauce: In a small bowl whisk together the garlic powder, dried oregano, kosher salt, ground pepper, chili flakes, olive oil and lemon juice. Set aside.
• To a large sheet pan add the sliced shallots, baby tomatoes and drained and rinsed butter beans. Save 2 tablespoons of the herb and lemon sauce and set that aside for the salmon. Drizzle the rest of the sauce over the shallots, baby tomatoes and butter beans on the sheet pan, and toss everything on the pan to coat well.
• Bake the tomatoes and beans for 15 minutes. Remove the pan from the oven and give everything on the pan a toss. Then, nestle the salmon filets in between the tomatoes and beans. Divide the rest of the herb and lemon sauce evenly between the filets, drizzling on top of each.
• Place the sheet pan back in the oven for 12-18 minutes or until the salmon is cooked through to your desired temperature.
• Serve with extra lemon wedges for squeezing and garnish with lots of fresh basil.

Notes

• Skin-on or skinless salmon filets will work for this recipe.
• If you don’t have fresh basil, fresh dill is also a great garnish.
• This meal is also delicious to make for meal prep lunches!

The post Sheet Pan Salmon Dinner with Butter Beans & Tomatoes appeared first on Cooking in my Genes.

With toasted orzo in a light pesto-parmesan sauce, topped with fresh tomatoes and basil, each bite is packed with flavor.

Minimal ingredients and utensils are required for this easy and impressive meal.

Why you’ll love this easy one pan recipe

• Quick & easy: You only need 30 minutes to make this recipe – 10 minutes to prep and 20 minutes to cook.
• Bright & fresh: The pesto brings bright flavors and the tomato topping is a nice fresh bite.
• Big flavor, simple ingredients: Pesto sauce paired with orzo, lemon, parmesan and tomatoes is perfect harmony of flavors.

Ingredients needed to make this pesto orzo recipe

For the fresh tomato topping: pair fresh tomatoes with olive oil, salt, fresh basil and garlic for a big-flavored topping.

For the pesto pasta:  you’ll need orzo paired with pantry spices like Italian seasoning and red pepper flakes, vegetable broth, a jar of pesto, fresh basil, lemon juice and freshly grated Parmegiano-Reggiano cheese.

What equipment you’ll need for this one pot meal and why 

This recipe comes together quickly, so I recommend having each of your ingredients and tools prepared and ready prior to beginning cooking. 

• Deep skillet or frying pan, with a lid
• Wooden spoon or spatula, heat-safe for stirring the orzo
• Bowl large enough to fit the tomato topping (2 cups)
• Sharp kitchen knife 

Step by step instructions to nake the pesto orzo pasta and fresh tomato topping

1. Start by making the Fresh Tomato Topping, the flavors will mingle while you’re making the orzo. 
2. Cut the tomatoes in half, chop your fresh basil and press your fresh garlic. 
3. Add the tomatoes, extra-virgin olive oil, kosher salt, basil, and garlic to a bowl and toss gently. Set aside. 
4. Place your deep skillet or frying pan on your burner, and turn it to a medium heat. 
5. Add your olive oil. Once your olive oil is warmed, add your sliced fresh garlic and stir for approximately 2-3 minutes. The garlic will turn a light golden colour and smell fragrant. Watch out not to burn the garlic as it will taste bitter.
6. Add the dried Italian seasoning, chili flakes and orzo. Stir for 1 minute.
7. Add your vegetable broth and stir. Bring to a simmer over medium-high heat, be careful not to leave it on a boil. 
8. Once your dish is simmering, turn your burner to a medium-low heat, place the lid on your pot, most of the way and keep at a simmer until most of the liquid is absorbed and the orzo is al dente, about 10-12 minutes.
9. Optional: If using, stir in a handful of baby spinach leaves or 1 cup frozen peas and cook for 1-2 more minutes until the spinach is wilted or peas are just cooked. 
10. Remove from the heat and stir in the pesto, fresh lemon juice and fresh chopped basil until combined. Taste for seasoning to your preference. 
11. Serve immediately, garnish with the Fresh Tomato Topping and freshly grated Parmesan cheese.

How To Cook The Perfect Orzo Pasta

Toast your orzo in olive oil first, then simmer it loosely covered in broth or water, I prefer broth as it adds so much flavor. Cook it for roughly 10-12 minutes until it’s al dente (to the tooth, with a tiny bit of chew). You’ll get a deep, nutty flavor and a rich, creamy texture without the risk of it turning mushy.

How to make the perfect fresh tomato and basil pasta topping

Picking the right ingredients is always the key to a beautiful meal – a few fresh ingredients go a long way in making your meal one to remember.

When picking your tomatoes, the size does matter. For this recipe, I recommend looking for small varieties of tomatoes – either cherry or grape.  And fresh garlic and fresh basil are a must in this recipe for the bright burst of flavours! 

Once you’ve decided on your tomato of choice, cut them in half and add them to a bowl with the remaining ingredients in the Fresh Tomato Topping recipe above. Toss gently to incorporate and let it rest. If making ahead, you can store it in the fridge. 

Expert tips for making this pesto orzo pasta

You can adjust this recipe to your personal taste based on the pantry and fresh items you have on hand.

• Want more protein? Add some rotisserie chicken or a protein of your choice.
• Veggie lover? Asparagus and broccoli with an assortment of fresh herbs are great additions.
• No kosher salt? For this recipe, you can swap it out with half the amount of table salt.
• No fresh lemons? – You can swap fresh lemons for white wine vinegar. 
• Pesto – fresh homemade pesto vs. jarred? Jarred pesto is always great, or you can make your own fresh pesto with my Easy Basil Pesto Recipe. My family uses this one on repeat.
• Which stock is best? You can use vegetable or chicken stock for this one; I don’t recommend beef stock as it will change the flavor profile.

Serving this pesto orzo recipe

To round out your table, I like to add a light green salad. Make a simple fresh arugula or mixed greens salad and dress it with my Easy Flavourful Lemon Shallot Vinaigrette recipe.  

Serve as a main dish in big bowls for 2-3 people or make this as a tasty side-dish for 4 people paired with a protein of your choice. 

FAQs

How to store and reheat

Store the cooked pesto orzo pasta in an airtight container for up to 3 days, though I do recommend eating it fresh! You can reheat in the microwave or in a covered saucepan on the stove with a splash of water or stock, over low heat until heated through.

More easy orzo recipes to love from the blog

• One Pan Creamy Spinach and Artichoke Orzo Bake
• Simple and Easy One Pot Sungold Tomato Orzo Pasta
• Easy One Pot Lemon Orzo Shrimp (30 minute recipe!)

Print

30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes

Whip up a flavorful meal in just 30 minutes with this easy one-pan pesto orzo recipe. Topped with juicy tomatoes for a perfect weeknight dinner.

Course Main Course

Cuisine american-inspired

Keyword orzo, pesto

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 – 4

Author Jess

Equipment

• braiser, deep skillet or large frying pan

Ingredients

For the fresh tomato topping

• 2 cups cherry or baby tomatoes, halved
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 2 tbsp fresh chopped basil
• 1 small garlic clove, pressed

For the pesto orzo

• 2 tbsp extra-virgin olive oil
• 3 small garlic cloves, thinly sliced
• 1 tsp dried Italian seasoning
• 1/4 tsp chili flakes
• ½ tsp kosher salt plus more to taste
• 1 1/2 cups orzo pasta
• 3 cups vegetable broth
• Optional: handful of fresh spinach leaves or 1 cup frozen peas or 1 cup canned white beans
• 1/2 cup pesto
• 1 tbsp fresh lemon juice about ½ small lemon
• 3 tbsp fresh chopped basil
• ¼ cup freshly grated Parmegiano-Reggiano cheese plus more for garnish

Instructions

• Add the olive oil to a large high-sided skillet or frying pan and turn to medium heat. When the oil is warm, add the sliced garlic and cook for 2-3 minutes, stirring often, until fragrant.
• Add the dried Italian seasoning, chili flakes, kosher salt and orzo, stir and cook for 1 minute.
• Add the vegetable broth and bring to a simmer over medium-high heat. Once simmering, turn to medium-low heat, place the lid on most of the way and keep at a simmer until most of the liquid is absorbed and the orzo is al dente, stirring occasionally so the orzo doesn’t stick, about 10-12 minutes.
• Optional: If using, stir in a handful of spinach leaves or 1 cup frozen peas and cook for 1-2 more minutes until the spinach is wilted or peas are just cooked.
• Remove from the heat and stir in the pesto, fresh lemon juice, fresh chopped basil and parmesan cheese until combined.
• Serve immediately garnished with the fresh tomato topping and freshly grated parmesan cheese.

Notes

• If after 10-12 minutes the orzo isn’t quite cooked yet but there isn’t much broth left, add 1/2 cup additional broth to the pan. Then, cook until the orzo is al dente (or done to your liking).
• Use your favorite pesto from the grocery store or make your own with my pesto recipe.

The post 30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes appeared first on Cooking in my Genes.

With just 8 simple ingredients, this is an easy way to enjoy salmon for the perfect weeknight meal. It’s ready in just 35 minutes and packed with fresh ingredients like thinly sliced fennel, oranges, garlic, and shallots. 

Once winter really kicks in, I love having a few stand-by meals that brighten up my day. This citrus salmon is just that! It’s filled with bright and zingy flavors like fresh citrus and fennel, and slow roasting the salmon is so simple.

This flaky, buttery salmon is perfect with a brussels sprouts and kale salad, but I also love serving it with quinoa, couscous, or rice. 

Why you’ll love this slow roasted salmon

• Easy: You can prep this slow-roasted salmon recipe in just 10 minutes – there’s not a ton of work.
• Flavourful: By cooking salmon at a lower temperature, you’ll get a more tender salmon dish. No overcooked salmon here!
• Versatile: Great for weeknights but also the ideal dinner party trick to get a restaurant-quality dinner on the table for your guests in not time.

Ingredients needed

Salmon: I’m using a whole piece of salmon, even thickness throughout the filet, with the skin off. If you can’t find a whole filet, swap it out for 1-1.25 pounds of small salmon filets (around 3-4 filets!). You can also swap it out for steelhead trout!

Oranges: I like to use a mixture of navel and blood oranges, but you can use 2 navel oranges if you can’t find any blood oranges.

Shallot: Shallots pair so well with salmon. If needed, swap out the shallot for a ¼ of a large red onion, sliced thin. 

Fennel: Fennel is a divine flavour pairing with the oranges and salmon. As fennel cooks, it softens and provides incredible flavour.

Seasonings: We’re keeping the seasonings super simple since we get so much flavor from the oranges and fennel! You’ll just need kosher salt and black pepper. 

How to make this slow roasted salmon recipe

1. Preheat your oven to 300°F and set aside a baking dish. The dish should be large enough for the salmon filet.
2. Reserve fennel fronds, then core and thinly slice the fennel bulb and place in the bottom of the baking dish. Add the sliced shallots, 1/4 cup olive oil, kosher salt, ground pepper and chili flakes to the baking dish as well. Add the juice of one orange to the mixture in the pan and toss everything to combine. Spread it evenly over the bottom of the dish.
3. Transfer the baking dish to the oven and bake for 15 minutes.
4. Thinly slice the other orange and set aside.
5. After 15 minutes, remove the baking dish from the oven, toss everything in the baking dish a few times and then place the salmon filet on top of the fennel mixture in the dish. Season the top of the salmon generously with kosher salt, ground pepper and 1/4 tsp garlic powder.
6. Drizzle the salmon with 2 tablespoons of olive oil and then place the orange slices over top of the salmon filet, overlapping if needed.
7. Place the baking dish in the oven and bake for 25-35 minutes or until the internal temperature of the salmon measures 135 – 145F (or your desired temperature for doneness) or is tender and flakes easily with a fork.
8. Use a spatula or knife to cut servings (don’t worry if they’re not perfect as the salmon will sort of flake as you cut it once cooked).Serve pieces of salmon with the fennel and citrus juices from the baking dish, garnished with the reserved fennel fronds and enjoy! You can also squeeze some of the juices from the cooked citrus over the salmon too before serving.

Tips for cooking salmon

I recommend cooking the salmon until it reaches an instant read thermometer reaches 130-145°F in the thickest part of the fish. Don’t have a thermometer? Here are a few ways you can check and see if the salmon is cooked!

1. Use a fork at the thickest part of the salmon filet and gently twist to see if it flakes easily.
2. Check the colour of the salmon at the thickest part. It should turn from translucent to opaque.
3. Use a metal cake tester or the tines of a fork to prick the thickest part of the salmon filet. If the tester comes out lukewarm, then it isn’t done yet. If it’s hot, then it’s done! 
4. Cooking time will depend on the thickness of your fillet.

Tips & tricks

• Serve this slow-cooked salmon dish with grains like couscous, quinoa, or rice! You can also serve it with broccolini or green beans.
• If your baking dish isn’t big enough for the salmon filet, you can cut the filet in half or use a higher rimmed baking sheet.
• I usually take out my salmon filets from the fridge 20-30 minutes before I start my recipe. It gives the salmon time to come to room temperature, so it’ll cook more evenly in the oven. 
• If you can’t find a large piece of salmon, you can swap it out for steelhead trout, which tastes very similar! 
• Fennel fronds make a lovely garnish but you could use other fresh herbs like fresh dill or mint if desired.

Common questions

How to store

Store the leftover salmon, fennel and oranges in an airtight container in the fridge for up to 3 days. 

More one-pan dinners to make from the blog

• One Pan Roasted Chicken with Chickpeas and Tomatoes
• Easy One Pan Spring Salmon with Potatoes & Asparagus
• Sheet Pan Baked Feta Dinner with Vegetables & Beans

Print

Easy Slow-Roasted Salmon with Fennel and Citrus

This Slow-Roasted Salmon with Fennel and Citrus is an impressive dinner with little effort. Everything roasts in one pan for a ton of flavor.

Course Main Course

Cuisine american-inspired

Keyword salmon

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 3 -4

Author Jess

Ingredients

• 1 – 1.25 lb (450-600 grams) whole skinless salmon filet (even thickness throughout the filet if possible for even cooking)
• 1 small fennel bulb, remove fronds (save them), core and thinly slice
• 2 shallots, thinly sliced
• 2 oranges, navel and blood orange
• ¼ cup extra-virgin olive oil
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 1/4 tsp chili flakes
• Kosher salt and ground pepper
• 1/4 tsp garlic powder
• Optional: garnish with fresh dill instead of the fennel fronds

Instructions

• Preheat your oven to 300°F and set aside a baking dish. The dish should be large enough for the salmon filet.
• Reserve fennel fronds, then core and thinly slice the fennel bulb and place in the bottom of the baking dish. Add the sliced shallots, 1/4 cup olive oil, kosher salt, ground pepper and chili flakes to the baking dish as well. Add the juice of one orange to the mixture in the pan and toss everything to combine. Spread it evenly over the bottom of the dish.
• Transfer the baking dish to the oven and bake for 15 minutes.
• Thinly slice the other orange and set aside.
• After 15 minutes, remove the baking dish from the oven, toss everything in the baking dish a few times and then place the salmon filet on top of the fennel mixture in the dish. Season the top of the salmon generously with kosher salt, ground pepper and 1/4 tsp garlic powder.
• Drizzle the salmon with 2 tablespoons of olive oil and then place the orange slices over top of the salmon filet, overlapping if needed.
• Place the baking dish in the oven and bake for 30-45 minutes or until the internal temperature of the salmon measures 135 – 145F (or your desired temperature for doneness) or is tender and flakes easily with a fork.
• Use a spatula or knife to cut servings (don't worry if they're not perfect as the salmon will sort of flake as you cut it once cooked).

  Serve pieces of salmon with the fennel and citrus juices from the baking dish, garnished with the reserved fennel fronds and enjoy! You can also squeeze some of the juices from the cooked citrus over the salmon too before serving.

Notes

• Serve this slow-cooked salmon dish with grains like couscous, quinoa, or rice! You can also serve it with broccolini or green beans.
• If your baking dish isn’t big enough for the salmon filet, you can cut the filet in half or use a higher rimmed baking sheet.
• I usually take out my salmon filets from the fridge 20-30 minutes before I start my recipe. It gives the salmon time to come to room temperature, so it’ll cook more evenly in the oven. 
• If you can’t find a large piece of salmon, you can swap it out for steelhead trout, which tastes very similar! 
• Fennel fronds make a lovely garnish but you could use other fresh herbs like fresh dill or mint if desired.

The post Easy Slow-Roasted Salmon with Fennel and Citrus appeared first on Cooking in my Genes.

You’ll find a variety of dinner recipes in this round-up, all of which include at least 6 grams of fiber and 20 grams of protein per serving.

Getting an adequate amount of fiber and protein at dinner will help you feel full and satiated.

While protein has been the ‘it-girl’ of late, fiber is just as important! The cooking time for many of these recipes averages 30 minutes.

Why you’ll love these high fiber recipes

• Easy: Easy cleanup! You just need one pot or one pan for many of these recipes.
• Healthy: Many of these recipes are packed with vegetables and are high protein too!
• Nourishing: These high fiber recipes are nourishing and most have both insoluble and soluble fiber from a variety of ingredients.

Why is fiber important?

Aim for 25 grams of fiber per day to get many of the health benefits including:

• Fiber can help with better digestion.
• A diet high in fiber can help lower cholesterol and balance blood sugar.
• Hitting your fiber goals can help build up better gut-bacteria and in turn help to improve your immunity against sickness or disease.

What are the common ingredients in these high fiber meals?

Legumes: You’ll find a variety of beans including butter beans, cannellini beans, lentils and chickpeas in these high fiber meals. If you don’t know already, these pack a fiber punch!

Vegetables: A variety of vegetables are used in these recipes including fiber powerhouses like broccoli, bell peppers, cabbage, kale and brussels sprouts.

Whole Grains: Whole grains can help to increase fiber intake so you’ll find whole grains like brown rice and pasta in a few of these recipes.

10 High Fiber Meals to Enjoy for Dinner

One Pot Marry Me Butter Beans (30 minute recipe!)

Make these Marry Me Butter Beans for dinner in 30 minutes! Packed with flavour from a seasoned creamy tomato sauce, it's super satisfying.

Check out this recipe

Healthyish Broccoli Cheddar Soup

This healthy broccoli cheddar soup recipe has 27g of protein per serving & loaded with veggies! It has a creamy texture & cheesy flavor too!

Check out this recipe

Creamy One Pot Ground Turkey Pasta with Veggies

This quick One Pot Ground Turkey Pasta with Veggies is packed with 46g of protein per serving! A delicious weeknight meal or for meal prep.

Check out this recipe

One Pan Roasted Chicken with Chickpeas and Tomatoes

This One Pan Roasted Chicken with Chickpeas & Tomatoes is a simple, easy and delish dinner. Plus it's packed with 48g of protein per serving!

Check out this recipe

Quick One Pot White Beans with Tomatoes & Greens

These one pot white beans with tomatoes are simple, delicious & comforting. Using canned beans makes this recipe quick to cook for dinner.

Check out this recipe

Warm Lentil Harvest Salad with Roasted Vegetables

This Warm Lentil Harvest Salad is packed with Fall vegetables & 20g of protein per seving! Perfect for a quick dinner or meap prep lunches!

Check out this recipe

Easy Thai Inspired Noodle Salad with Peanut Sauce

Make this Thai noodle salad recipe in 20 minutes! A creamy peanut sauce envelops noodles & fresh veggies for a delicious bite every time!

Check out this recipe

Sheet Pan Baked Feta Dinner with Vegetables & Beans

This sheet pan baked feta dinner is packed with vegetables & beans plus 16g protein per serving! A quick, easy & delicious meal for any night

Check out this recipe

Winter Citrus Chopped Salad

This Winter Citrus Chopped Salad is brimming with delicious ingredients like brussels sprouts, oranges, grains, parmesan cheese & almonds. Easy to meal prep for the week ahead!

Check out this recipe

Spring Minestrone Soup with Herb Ricotta Topping

This Spring Minestrone Soup is packed with bright flavours for the season. Top with a basil-lemon ricotta for an extra punch of flavour!

Check out this recipe

Tips & Tricks to add more fiber to your diet

• Add legumes! Swap half of the ground meat in tacos for example for a can of black beans to up the fiber.
• When enjoying fruit, leave the skin on such as with apples, pears and kiwis.
• Add or sprinkle seeds on oatmeal or smoothies. Ground flaxseeds and chia seeds are a great addition!
• With any meal, make sure to add a vegetable! Many vegetables are high in fiber including broccoli, brussels sprouts, carrots, kale, sweet potatoes, green peas and cauliflower.
• Add variety! Mix and match different vegetables and fruits to get a variety of soluble and insoluble fiber.

Common Questions

The post 10 High Fiber Meals for Dinner (high protein too!) appeared first on Cooking in my Genes.

Most weeknights, an easy one pan meal is on our dinner menu.

Easy weeknight dinners make enjoying a delicious and nourishing meal with the whole family much easier.

In this collection of one-pan dinners you’ll find sheet pan meals, one pot pastas, soups and vegetable-forward meals.

Why you’ll love one pan dinner recipes

• Easy cleanup! You just need one pot or one pan for these recipes.
• The cooking time for many of these recipes averages 30 minutes.
• Each easy one pan dinner recipe has tons of flavor!
• Make them any day of the week or even on the weekend.
• You can meal prep ingredients ahead of time which makes the prep time on the recipes super quick.

Some key ingredients you’ll find amongst many of these easy one pan dinners

Proteins: chicken breasts, salmon, butter beans and ground turkey are the main proteins used in these one pan dinner recipes

Vegetables: you can find a variety of colourful vegetables in these one pan dinner recipes like brussels sprouts, bell peppers, zucchini, kale, spinach, tomatoes and asparagus 

Spices: I like to use a mix of dried herbs and spices you can find in your pantry and some fresh herbs to brighten up the dinner recipes as garnishes

Pasta: a variety of pasta shapes that cook in 10-12 minutes works really well in one pot recipes

Gnocchi: store bought, shelf stable gnocchi is one of my favourite ingredients to use for quick one pan dinner recipes – and they also make gluten-free gnocchi!

Sheet Pan and One Pan Dinner Recipes

One Pan Roasted Chicken with Chickpeas and Tomatoes

This One Pan Roasted Chicken with Chickpeas & Tomatoes is a simple, easy and delish dinner. Plus it's packed with 48g of protein per serving!

Click here for the recipe

Sheet Pan Hot Honey Chicken with Brussels Sprouts

Make this Sheet Pan Hot Honey Chicken for a quick weeknight dinner! Bake with brussels sprouts & finish with hot honey for lots of flavor.

Check out this recipe

Easy One Pan Salmon with Potatoes & Asparagus

For a quick & delicious dinner make this One Pan Salmon! Cooked on one pan with potatoes & asparagus for the easiest weeknight dinner.

Click here for the recipe

One Pan Baked Chicken with Tomatoes & Oregano

If you are searching for an easy weeknight chicken breast recipe, look no further! This one-pan chicken with tomatoes & oregano is a great, flavourful weeknight dinner.

Click here for the recipe

Mediterranean Inspired Sheet Pan Shrimp with Feta

This easy Sheet Pan Shrimp dinner is cooked in just 30 minutes! With lots of vegetables & shrimp, it's a flavourful dish everyone will love.

Check out this recipe

Easy Sheet Pan Roasted Chicken with Vegetables

This easy sheet pan roasted chicken and vegetables recipe is a quick and satisfying meal you can have ready to eat in 30 minutes!

Click here for the recipe

The Best-Ever Baked Jalapeno Popper Chicken Recipe

Shake up your dinner routine with this jalapeno popper chicken! Creamy, cheesy & with flavors of the classic jalapeno popper appetizer.

Check out this recipe

Easy & Delicious One Pan French Onion Chicken Dinner

This One Pan French Onion Chicken is an easy, delicious & delightful dinner for any day of the week! Perfect for a dinner party or weeknight.

Check out this recipe

Sheet Pan Pomegranate Chicken with Brussels Sprouts

This Sheet Pan Pomegranate Chicken is an easy weeknight or festive dinner option! With brussels sprouts & a tangy pomegranate sauce, it's a sure winner.

Click here for the recipe

One Pot Pasta Dinner Recipes

One Pan Creamy Spinach and Artichoke Orzo Bake

This One Pan Spinach & Artichoke Orzo Bake is just like your favourite dip but for dinner! Mix everything in one dish, bake and enjoy!

Click here for the recipe

Creamy One Pot Ground Turkey Pasta with Veggies

This quick One Pot Ground Turkey Pasta with Veggies is packed with 46g of protein per serving! A delicious weeknight meal or for meal prep.

Click here for the recipe

One Pot French Onion Pasta

This One Pot French Onion pasta is creamy & rich in flavour! Caramelized onions, pasta & fresh thyme bring the flavour to this simple dinner.

Check out this recipe

One Pot Spicy Sausage Pasta with Tomato Sauce

This one pot spicy sausage pasta bursts with flavour from Italian sausage, tomatoes & fresh herbs. There is tons of flavour in just one pot!

Click here for the recipe

Easy One Pot Lemon Orzo Shrimp (30 minute recipe!)

Make this easy and flavourful One Pot Lemon Orzo Shrimp with pesto in just 30 minutes! A light & delicious meal for a quick weeknight dinner.

Click here for the recipe

Easy One Pot Creamy Lemon Garlic Pasta

This One Pot Lemon Garlic Pasta recipe will help you get dinner on the table in 30 minutes! It's quick and easy to make & packed with flavour!

Click here for the recipe

One Pot Gnocchi Dinners

Easy One Pan Marry Me Chicken & Gnocchi Dinner

This Marry Me Chicken & Gnocchi is a must-make one pan dinner. Tender chicken & fluffy gnocchi are cooked in a creamy tomato sauce, yum!

Check out this recipe

Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi

Tender pan-fried chicken & fluffy gnocchi are the stars of this one pan lemon chicken gnocchi. A delicious dinner with a creamy lemon sauce!

Click here for the recipe

One Pan Baked Gnocchi with Boursin Cheese & Tomatoes

Make this one pan baked gnocchi with Boursin cheese and fresh tomatoes for tons of flavour! A quick & easy dinner for any day of the week.

Click here for the recipe

Easy 30 Minute Pepperoni Pizza Gnocchi Skillet

This 30 minute pepperoni pizza gnocchi is the ultimate comfort food! Made with classic pizza flavours, it's sure to be a fav one pan dinner.

Click here for the recipe

Vegetable-forward One Pot and One Pan Dinners

One Pot Marry Me Butter Beans (30 minute recipe!)

Make these Marry Me Butter Beans for dinner in 30 minutes! Packed with flavour from a seasoned creamy tomato sauce, it's super satisfying.

Click here for the recipe

Sheet Pan Baked Feta Dinner with Vegetables & Beans

This sheet pan baked feta dinner is packed with vegetables & beans plus 16g protein per serving! A quick, easy & delicious meal for any night

Click here for the recipe

Quick One Pot White Beans with Tomatoes & Greens

These one pot white beans with tomatoes are simple, delicious & comforting. Using canned beans makes this recipe quick to cook for dinner.

Click here for the recipe

Easy One Pot Pasta Primavera (quick 30 minute meal!)

This easy one pot pasta combines pasta, veggies and parmesan cheese, all cooked in just one pot! Make it for the perfect weeknight dinner.

Click here for the recipe

Easy 30 Minute Chicken Broccoli Stir Fry

A quick chicken stir fry packed with broccoli and peppers! Serve over rice, quinoa or noodles for a complete and easy weeknight meal.

Click here for the recipe

Sheet Pan Lentil Harvest Salad with Roasted Vegetables

This Warm Lentil Harvest Salad is packed with Fall vegetables & 20g of protein per serving! Perfect for a quick dinner or meap prep lunches!

Click here for the recipe

Expert tips

• Many of these recipes are great for meal prep too. Simply pack up leftovers in portions OR portion out the entire one pan dinner into 3-4 airtight containers. Store in the fridge for easy lunches or dinners during the week.
• You’ll need a nice large sheet pan and a really great high-sided pot for most of these recipes.
• A lot of these recipes can also be made gluten-free!

how to store these easy one pan dinner recipes

Store leftovers in an airtight container in the fridge for an average of 3 days. 

The post 25 Easy One Pan Dinner Recipes Your Family will Love! appeared first on Cooking in my Genes.

Tender, crispy chicken thighs get a drizzle of hot honey, fresh basil and crunchy pistachios for a ton of flavour on your plate.

Pair this chicken recipe with your favorite grain like rice or quinoa for the perfect weeknight dinner.

Sheet pan dinners like this Easy Sheet Pan Roasted Chicken with Vegetables are so great for a weeknight meal but I wanted to spice things up by adding a hot honey drizzle!

Why you’ll love this sheet pan chicken dinner

• Easy: ​this recipe is made with minimal effort since it is roasted together on one large sheet pan
• Quick​: prep this recipe in just 10 minutes and the rest of the time is hands-off as the chicken bakes in the oven
• Versatile: you can swap for other vegetables based on your tastes (carrots, broccoli or cauliflower)

Ingredients needed to make this hot honey chicken

Bone-in skin-on chicken thighs: bone-in skin-on chicken thighs are a flavorful type of chicken I love to use for sheet pan chicken dinners

Brussels sprouts: in the Fall and Winter season brussels sprouts are such a delicious vegetable when roasted

Seasonings: flavor the chicken and brussels sprouts with a mix of seasonings; these include olive oil, garlic powder, onion powder, paprika, dried oregano, kosher salt and ground pepper

Hot honey: follow my recipe to make your own spicy honey or use hot honey from your pantry

Garnishes: chopped pistachios and fresh basil offer a burst of flavor as garnishes

How to make this easy sheet pan chicken

Step 1: Preheat the oven to 425F and line a large baking sheet with parchment paper.

Step 2: If making your own hot honey, mix together the ¼ cup liquid honey, 1 tsp hot sauce and ½ tsp chili flakes and set aside. 

Step 3: To a large bowl add the chicken thighs and halved brussels sprouts. Drizzle with 2 tablespoons of extra-virgin olive oil. Then, season with the garlic powder, onion powder, paprika, dried oregano, salt and pepper. 

Step 4: Use your hands to toss everything together in the bowl to coat everything evenly. 

Step 5: Place the seasoned chicken and brussels sprouts on the parchment paper lined baking sheet. Make sure the chicken is skin side up, nestle between the brussels sprouts and spread out in an even layer. 

Step 6: Bake on the middle rack of the preheated oven for 30-40 minutes, until the chicken is cooked through to an internal temperature of 165F. If you want crispier chicken skin, once the chicken is fully cooked broil for 1-3 minutes but watch carefully to avoid burning.

Step 7: Drizzle each cooked chicken thigh with hot honey. Then, garnish with chopped pistachios and fresh chopped basil. Serve with brussels sprouts on the side and your choice of grain if desired.

Tips and tricks

• If you don’t have hot honey or the ingredients to make it, you can substitute with buffalo sauce instead. The flavors will still work well together!
• This is a tasty recipe to enjoy with a grain of choice like rice or quinoa. However, a side of sweet potatoes is a delicious option too.
• To meal prep this recipe, make the recipe and let fully cool. On the side, cook some rice or quinoa as a side. Once everything has cooled, portion into glass meal prep containers and store in the fridge for 3-4 days. 
• Make sure to cook the chicken thighs skin-side up to get the best crispy skin. If the skin is not as crispy as you’d like at the end of the baking time, broil on low for 1-3 minutes. Watch carefully to avoid any burning.

How to make hot honey

To make your own hot honey, mix together ¼ cup liquid honey, 1 tsp hot sauce and ½ tsp chili flakes. Use in this recipe and then store in an airtight jar in the pantry for up to 1 month.

​Common questions

How to store this hot honey chicken

To meal prep this recipe, make the recipe and let fully cool. On the side, cook some rice or quinoa as a side. Once everything has cooled, portion into glass meal prep containers and store in the fridge for 3-4 days. 

Store leftovers in an airtight container in the fridge for up to 3-4 days.

More delicious sheet pan recipes to make on the blog

• Mediterranean Inspired Sheet Pan Shrimp with Feta
• Sheet Pan Pomegranate Chicken with Brussels Sprouts
• Easy Sheet Pan Roasted Vegetables (3 side dishes!)

Print

Sheet Pan Hot Honey Chicken with Brussels Sprouts

Make this Sheet Pan Hot Honey Chicken for a quick weeknight dinner! Bake with brussels sprouts & finish with hot honey for lots of flavor.

Course dinner

Cuisine american-inspired

Keyword chicken, sheet pan

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 -6

Author Jess

Ingredients

For the chicken and brussels sprouts –

• 6 bone-in skin-on chicken thighs, about 1.5 – 1.75 lbs (680-790 grams) total
• 1.5 lbs (690 grams) brussels sprouts, halved
• 2 tbsp extra-virgin olive oil
• 2 1/2 tsp garlic powder
• 2 1/2 tsp onion powder
• 2 1/2 tsp paprika
• 2 ½ tsp dried oregano
• 2 1/2 tsp kosher salt
• 1/2 tsp ground pepper

For serving –

• 3-4 tbsp hot honey of choice or make your own hot honey below
• choice of grains like rice or quinoa
• ⅓ cup chopped pistachios
• Fresh chopped basil for garnish

For the hot honey –

• 1/4 cup liquid honey
• 1 tsp hot sauce – might need a bit more hot sauce
• 1/2 tsp chili flakes or red pepper flakes

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• If making your own hot honey, mix together the ¼ cup liquid honey, 1 tsp hot sauce and ½ tsp chili flakes and set aside.
• To a large bowl add the chicken thighs and halved brussels sprouts. Drizzle with 2 tablespoons of extra-virgin olive oil and season with the garlic powder, onion powder, paprika, dried oregano, salt and pepper.
• Use your hands to toss everything together in the bowl to make sure everything is seasoned.
• Place the seasoned chicken and brussels sprouts on the parchment paper lined baking sheet, making sure the chicken is skin side up, nestled between the brussels sprouts and everything is spread out in an even layer.
• Bake on the middle rack of the preheated oven for 30-40 minutes, until the chicken is cooked through to an internal temperature of 165F. If you want crispier chicken skin, once the chicken is fully cooked broil for 1-3 minutes but watch carefully to avoid burning.
• Drizzle each cooked chicken thigh with hot honey, garnish with chopped pistachios and fresh chopped basil and serve with brussels sprouts on the side and your choice of grain if desired.

Notes

• To meal prep this recipe, make the recipe and let fully cool. On the side, cook some rice or quinoa as a side. Once everything has cooled, portion into glass meal prep containers and store in the fridge for 3-4 days. 
• Make sure to cook the chicken thighs skin-side up to get the best crispy skin. If the skin is not as crispy as you’d like at the end of the baking time, broil on low for 1-3 minutes but watch carefully to avoid any burning.

 

Photography by: Kaeleigh Pugliese

The post Sheet Pan Hot Honey Chicken with Brussels Sprouts appeared first on Cooking in my Genes.

Whether you enjoy pasta, chicken, gnocchi or a vegetarian dinner, there’s an option for everyone.

There’s so many dinner recipes to choose from, you’re sure to find a few go-to recipes for any weeknight meal.

Creamy One Pot Ground Turkey Pasta with Veggies

This quick One Pot Ground Turkey Pasta with Veggies is packed with 46g of protein per serving! A delicious weeknight meal or for meal prep.

Click here for the recipe

One Pan Baked Chicken with Tomatoes & Oregano

If you are searching for an easy weeknight chicken breast recipe, look no further! This one-pan chicken with tomatoes & oregano is a great, flavourful weeknight dinner.

Click here for the recipe

One Pot Marry Me Butter Beans (30 minute recipe!)

Make these Marry Me Butter Beans for dinner in 30 minutes! Packed with flavour from a seasoned creamy tomato sauce, it's super satisfying.

Click here for the recipe

Easy One Pam Creamy Lemon & Chicken Gnocchi

Tender pan-fried chicken & fluffy gnocchi are the stars of this one pan lemon chicken gnocchi. A delicious dinner with a creamy lemon sauce!

Click here for the recipe

One Pot Boursin Cheese Pasta

Make this One Pot Boursin Pasta in 20 minutes! Prepared all in one pot, it's a bright & fresh vegetarian pasta perfect for weeknight dinner.

Click here for the recipe

Easy One Pot Creamy Lemon Garlic Pasta Recipe

This One Pot Lemon Garlic Pasta recipe will help you get dinner on the table in 30 minutes! It's quick and easy to make & packed with flavour!

Click here for the recipe

Easy Healthy Baked Lemon Chicken

If you are running out of chicken recipe ideas for dinner, try our easy healthy baked lemon chicken recipe with tangy and savory flavors.

Click here for the recipe

Easy One Pot Lemon Orzo Shrimp (30 minute recipe!)

Make this easy and flavourful One Pot Lemon Orzo Shrimp with pesto in just 30 minutes! A light & delicious meal for a quick weeknight dinner.

Click here for the recipe

One Pot Creamy Tortellini Soup

This One Pot Tortellini Soup is made for cozy nights. With lots of herbs, tomatoes and cheese tortellini, it's packed with flavour and easy to make on a weeknight!

Click here for the recipe

One Pot French Onion Pasta

This One Pot French Onion pasta is creamy & rich in flavour! Caramelized onions, pasta & fresh thyme bring the flavour to this simple dinner.

Click here for the recipe

The post 10 One Pot (One Pan) Dinner Recipes for Busy Weeknights appeared first on Cooking in my Genes.

Everything is seasoned together on one pan, baked and then easily enjoyed!

You get a dose of scrumptious vegetables, tender beans and creamy feta cheese all in this one pan dinner.

This might become a new favorite recipe for you and your family!

I love sheet pan recipes like this Easy Sheet Pan Roasted Chicken with Vegetables.  While you may have seen viral recipes like the baked feta pasta, this is a great option for a dinner  packed with more vegetables! This vegetarian meal hits all the right notes – creamy cheese, protein-packed beans and roasted caramelized veggies.  This is one of my favorite meals to make for a quick weeknight dinner!

Why you’ll love this sheet pan baked feta dinner

• Everything is seasoned and then cooks together on one pan for a super easy cleanup!
• A delicious and easy way to enjoy meatless Monday sheet pan meals with 16g of protein per serving!
• This sheet pan baked feta is a great recipe for a healthy dinner that you can cook in 30 minutes!
• The best thing about this recipe is you get loads of texture with all of the different ingredients.

Ingredients needed to make this baked feta recipe

Beans:  canned butter beans bake up deliciously in this recipe; alternatively you could use cannellini beans

Tomatoes: use one pint grape tomatoes, baby or cherry tomatoes that can simply be added to the pan, no chopping required

Bell peppers: I like to use a combination of chopped yellow, orange or red bell peppers but you could use a green pepper too if you desire

Red onion: sliced red onions are the perfect match to the peppers and tomatoes

Olive oil: drizzle the extra-virgin olive oil all over the vegetables and beans on the pan

Seasonings: garlic powder, dried thyme, dried oregano, kosher salt and chili flakes (or red pepper flakes) are used to season the vegetables.

Feta cheese: use larger slices from a block of feta cheese for this recipe, the feta will have an almost creamy texture once baked

Garnishes: ground pepper, lemon slices or wedges & a drizzle of olive oil are the perfect finish to this one pan dinner

For serving: arugula, fresh herbs like fresh thyme or fresh basil, grains of choice or pita/crusty bread, yogurt

how to make this easy vegetarian sheet-pan dinner

Step 1: Preheat the oven to 400F.

Step 2: Line a large sheet pan or baking sheet with parchment paper.

Step 3: Add the rinsed beans, baby tomatoes, bell pepper pieces and sliced onion to the pan in a single layer. Drizzle over 3 tbsp olive oil, garlic powder, dried thyme, dried oregano, salt and chili flakes. Toss to combine everything on the pan. Make sure everything is well coated by giving it a good stir on the sheet pan. Nestle the feta pieces in between the seasoned vegetables and beans.

Step 4: Add the sheet pan to the rack in the middle of the oven and bake for 25-30 minutes or until the feta has softened and juicy tomatoes are starting to burst.

Step 5: Drizzle with extra olive oil, squeeze on some lemon juice and add some fresh ground pepper. Serve with arugula, grains of choice or pita/crusty bread and yogurt if desired.

Expert tips for making this sheet pan baked feta dinner

• Enjoy this with a different green vegetable than arugula if desired. Try adding 1-2 cups chopped zucchini or a chopped bunch broccolini to roast along with the other vegetables.
• If you can’t find butter beans, cannellini beans would be a delicious alternative.
• Instead of mixing all of the ingredients together on the sheet pan, you can mix the rinsed beans, vegetables, olive oil and seasonings in a large mixing bowl first and then transfer to the sheet pan if that’s more you’re style.
• This recipe is truly customizable to your tastes. If you prefer more tomatoes, double the tomatoes and use one less bell pepper. Or, if you don’t like red onions as much, use half a red onion and add a handful of extra tomatoes.  Do what makes sense for you!

Common questions when making this baked feta dinner

Can I add more feta cheese to this sheet pan baked feta recipe?
YES! If desired, add a few more slices of feta cheese before roasting everything together in the oven.

Will goat cheese work in this recipe?
I haven’t tested goat cheese in this recipe. However, you can slice a log of goat cheese into rounds and place on the pan instead of feta cheese. The goat cheese will soften when baked but might not keep it’s shape like the feta cheese. Feta cheese has a higher acid content so it won’t melt in the oven.

What if I don’t have a large enough sheet pan? 
Use the largest sheet pan or baking sheet that you have. Alternatively, you can bake everything in a large casserole or baking dish and it will be just as delicious!

More easy recipes to make for dinner from the blog

Easy Chili Lime Baked Salmon with Mango Salsa

Sheet Pan Roasted Chicken with Vegetables

Quick One Pot White Beans with Tomatoes & Greens

Print

Sheet Pan Baked Feta Dinner with Vegetables & Beans

This sheet pan baked feta dinner is packed with vegetables & beans plus 16g protein per serving! A quick, easy & delicious meal for any night

Course dinner

Cuisine Mediterranean-inspired

Keyword sheet pan, white beans

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 368kcal

Author Jess

Ingredients

• 540 ml can butter beans, drained & rinsed
• 1 pint baby, grape or cherry tomatoes
• 2 bell peppers, cut into 1 inch pieces
• 1 medium red onion, 1/2 inch slices
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• 1/4 tsp chili flakes
• 150-200 g feta cheese, sliced into 6-8 pieces
• Garnishes: ground pepper, lemon wedges & a drizzle of olive oil
• For serving: arugula, grains of choice or pita/crusty bread, Greek yogurt

Instructions

• Preheat oven to 400F. Line a large sheet pan or baking sheet with parchment paper.
• Add the rinsed beans, baby tomatoes, bell pepper pieces and sliced onion to the parchment lined sheet pan. Drizzle over 3 tbsp olive oil, garlic powder, dried thyme, dried oregano, salt and chili flakes. Toss to combine and make sure everything is well coated by giving it a good stir on the sheet pan. Nestle the feta pieces in between the seasoned vegetables and beans. 
• Add the sheet pan to the oven and bake for 25-30 minutes or until the feta has softened and the tomatoes are starting to burst.
• Drizzle with extra olive oil, squeeze on some lemon juice and add some fresh ground pepper. Serve with arugula, grains of choice or pita/crusty bread and Greek yogurt if desired. 

Notes

• Enjoy this with a different green vegetable than arugula if desired. Try adding 1-2 cups chopped zucchini or a chopped bunch broccolini to roast along with the other vegetables.
• If you can't find butter beans, cannellini beans would be a delicious alternative.

Nutrition

Calories: 368kcal | Carbohydrates: 36g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 33mg | Sodium: 1030mg | Potassium: 1012mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2655IU | Vitamin C: 105mg | Calcium: 241mg | Iron: 5mg

The post Sheet Pan Baked Feta Dinner with Vegetables & Beans appeared first on Cooking in my Genes.

You can have this easy dinner on the table in less than 30 minutes.

The whole family is sure to love this super flavorful dish.

This healthy weeknight meal is truly a family favourite in our house just like these other sheet pan meals like this and this.

The chili lime sauce is absolutely delectable. And, when paired with the mango salsa it’s an explosion of flavour!

Why you’ll love this baked chili lime salmon

• It’s made with simple ingredients that you most likely have in the pantry and fridge.
• Salmon generally takes only 15-20 minutes to bake in the oven so it’s perfect for a quick and healthy meal!
• You can bake this salmon anytime of year OR grill it in the warmer months.
• It’s made on one sheet pan so clean up is super simple!

You get a bit of heat from the chili lime sauce and the freshness of the mango in every bite. Not only can you enjoy this as a tasty dinner, you can make the chili lime salmon into tacos too! Once the salmon is cooked, flake the salmon off of the salmon skin and serve in soft tacos topped with mango salsa.

Ingredients

Salmon: fresh salmon fillets work best but you can also use frozen salmon that’s been defrosted.

Seasonings: Chili powder, garlic powder, salt, pepper and a hint of cumin make up the base of the sauce.

Maple syrup: maple syrup or liquid honey balance out the flavours of the seasonings.

Olive oil: helps bring the chili lime sauce for the salmon together.

Lime juice: fresh, tangy lime juice brings the most flavour to the chili lime sauce.

Mango salsa: diced mango, tangy lime juice, salt to taste, pinch chili flakes, red onion and cilantro make up the salsa

When choosing salmon, I usually opt for something wild-caught but you can use whatever salmon is your favourite. Take the salmon out of the fridge about 15-20 minutes before you’re going to bake it; this allows it to come closer to room temperature and it will cook more evenly in the oven.

Step by step process to make this chili lime salmon recipe

Step 1: Preheat the oven to 375F and line a baking sheet with parchment paper.

Step 2: Place salmon filets skin side down onto the baking sheet.

Step 3: In a small bowl whisk together the juice of one lime, cumin, honey, salt, olive oil, chili powder, garlic powder and a pinch of ground pepper until well combined. Save 1 tbsp of the sauce and set aside

Step 4: Brush or drizzle the chili lime mixture over the salmon to coat it.

Step 5: Once the oven is preheated, bake salmon until it easily flakes with a fork and an instant read thermometer inserted into the salmon reads 140-145, about 12-18 minutes (cook times will vary depending on thickness of the salmon).

Step 6: While the salmon is cooking, make the mango salsa by adding all of the ingredients to a medium bowl and stir. Set aside until the salmon is ready.

Step 7: Once the salmon is done to your desired temperature, drizzle the remaining chili lime sauce over the salmon and serve with extra lime wedges and your favorite sides.

Expert Tips for making this chili lime baked salmon recipe

• While this recipe is enough salmon for two, simply double the recipe to make 4 servings.
• You can grill the salmon too if you’re making this recipe in the summer. Heat the grill to 350-375F and make sure to oil the grill well so the salmon doesn’t stick (I like to use avocado oil as it has a higher smoke point). Brush both pieces of salmon to coat well with the sauce (save the rest). Grill for about 5-7 minutes on the first side, brush with more of the sauce and then grill 3-5 minutes more on the second side or until cooked through to your desired temperature. Finish the salmon with leftover sauce and top with the mango salsa.
• Pair this chili-lime salmon with any favorite side dish like rice, potatoes, quinoa or even cauliflower rice for a complete meal. The salmon is delicious as a topper to this salad or this salad too!

FAQ

What if I don’t like mango?
The mango salsa is optional but it adds a burst of fresh flavour! Alternatively, you could replace the mango with 1-2 avocados and make a delicious avocado salsa to top the salmon instead.

How can I tell if my salmon is cooked?
If you don’t have a thermometer the easiest way to tell if your salmon is finished cooking is to press down gently on the top of the thickest part of your salmon filet with a fork; the salmon should flake easily meaning it should separate easily.  If you have a thermometer, measure in the thickest part of the salmon. You’re looking for 125-130 degrees F for medium cooked salmon and to ensure full safety most seafood should be cooked to 145F.

How can I meal prep this recipe?
Cook desired amount of salmon filets along with a grain of choice (rice is delicious) and a vegetable (green beans are tasty). Store in airtight containers in the fridge for up to 4 days. Reheat in the microwave for 2 minutes and enjoy.

Storage

If you are meal prepping this recipe, once the salmon is fully cooled, you can store it in the fridge in an airtight container for up to 4 days.

This is truly my favorite way to enjoy salmon. The chili lime flavor is so satisfying and it makes for such a versatile dinner.

More 30 minute dinner recipes to love from the blog:

Easy One Pot Orzo with Tomatoes, Corn & Zucchini

One Pot Creamy Lemon Garlic Pasta Recipe

Easy Sheet Pan Roasted Chicken with Vegetables

30 Minute Chicken Broccoli Stir Fry

Print

Easy Chili Lime Baked Salmon with Mango Salsa

This Chili Lime Baked Salmon is bursting with bold flavors and topped with a delectable mango salsa! An easy 30 minute meal anytime.

Course dinner

Cuisine american-inspired

Keyword salmon

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Jess

Ingredients

• 2 salmon filets
• juice of one lime
• 1/2 tsp ground cumin
• 1 tbsp honey or maple syrup
• 3/4 tsp salt
• 1/2 tbsp olive oil
• 1 tsp chili powder
• 1/4 tsp garlic poweder
• ground pepper

For the mango salsa

• 1 mango, diced
• juice of half a lime
• pinch salt
• pinch chili flakes
• 2 tbsp chopped red onion
• 2 tbsp chopped cilantro

Instructions

• Preheat the oven to 375F and line a baking sheet with parchment paper.
• Place salmon filets skin side down onto the baking sheet.
• In a small bowl whisk together the juice of one lime, cumin, honey, salt, olive oil, chili powder, garlic powder and a pinch of ground pepper until well combined. Save 1 tbsp of the sauce and set aside
• Brush or drizzle the chili lime mixture over the salmon to coat it. 
• Once the oven is preheated, bake salmon until it easily flakes with a fork and an instant read thermometer inserted into the salmon reads 140-145, about 12-18 minutes (cook times will vary depending on thickness of the salmon). 
• While the salmon is cooking, make the mango salsa by adding all of the ingredients to a medium bowl and stir. Set aside until the salmon is ready.
• Once the salmon is done to your desired temperature, drizzle the remaining chili lime sauce over the salmon and serve with extra lime wedges and your favorite sides.

Notes

• If you prefer to grill the salmon, heat the grill to 350-375F and make sure to oil the grill well so the salmon doesn't stick (I like to use avocado oil as it has a higher smoke point). Brush both pieces of salmon to coat well with the sauce (save the rest). Grill for about 5-7 minutes on the first side, brush with more of the sauce and then grill 3-5 minutes more on the second side or until cooked through to your desired temperature. Finish the salmon with leftover sauce and top with the mango salsa.
• The mango salsa is optional but it adds a burst of fresh flavour! Alternatively, you could replace the mango with 1-2 avocados and make a delicious avocado salsa to top the salmon instead.
• How can I tell if my salmon is cooked? If you don't have a thermometer the easiest way to tell if your salmon is finished cooking is to press down gently on the top of the thickest part of your salmon filet with a fork; the salmon should flake easily meaning it should separate easily. If you have a thermometer, measure in the thickest part of the salmon. You're looking for 125-130 degrees F for medium cooked salmon and to ensure full safety most seafood should be cooked to 145F.

Until the next cooking adventure,
Jess

The post Easy Chili Lime Baked Salmon with Mango Salsa appeared first on Cooking in my Genes.

There is nothing more comforting than a bowl of this hot soup with a slice of buttered bread during the cooler months. With a hint of dill and tasty egg noodles, the flavour combination is wonderfully cozy.

All you need is a big pot of this Chicken Noodle Soup, your favourite bread and butter, and your family and friends for a perfect Winter Gathering.

One of my favourite things to do is host people at our house for delicious food and drinks.

I love getting together for easy-going meals where we can enjoy each other’s company over great food. This Chicken Noodle Soup packs a ton of flavour and most of the recipe time is spent at the beginning prepping the ingredients.

Ingredients in this chicken noodle soup

Chicken: You can use boneless, skinless chicken thighs or chicken breasts in this recipe.

Vegetables: A mix of carrots, onion, celery, mushrooms, broccoli and peas make this soup extra delicious.

Spices & Seasonings: Dried dill, thyme and rosemary plus salt and pepper make up most of the spices. Plus we use a bayleaf and a bit of soy sauce to round out the flavours.

Noodles: I absolutely love egg noodles in this recipe but you could truly use any favourite noodle.

Once everything is simmering away in the pot all you have to do is enjoy your guests’ company until the soup is done.

Print

Chicken Noodle Soup

With a hint of dill and tasty egg noodles, the flavour combination in this Chicken Noodle Soup is wonderfully cozy. All you need is a big pot of this Chicken Noodle Soup, your favourite bread and butter, and your family and friends for a perfect Winter Gathering.

Course dinner, Lunch, Main Course

Cuisine American

Keyword soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 -6

Author Jess

Ingredients

Chicken

• 1 tbsp extra virgin olive oil
• 375 g boneless skinless chicken thighs, sliced into small pieces
• 1 tsp coarse salt
• 1/2 tsp ground pepper

Vegetables

• 2 tbsp extra virgin olive oil
• 1 cup diced yellow onion
• 1 cup chopped celery
• 1 tbsp minced garlic
• 1 1/4 cup chopped tomatoes
• 1 cup sliced carrots sliced into circls
• 1 cup sliced mushrooms
• 2 cups broccoli florets

Spices & Broth

• 9 cups chicken broth
• 2 1/2 tsp dried dill
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp soy sauce or tamari sauce
• 1/2 tsp kosher salt
• 150 g egg noodles
• 1/2 cup frozen peas

Instructions

• Add extra virgin olive oil to a large soup pot and heat the pot to medium-high.   
• Add the chicken pieces, salt and pepper. Cook the chicken, stirring occasionally until done, about 5-8 minutes. 
• Turn the heat off and remove the cooked chicken from the pot, leaving any oil and/or brown bits in the pot. Set aside the chicken.
• Turn the heat back to medium-high on the soup pot and add 2 tbsp extra virgin olive oil to the pot. Then add the onion, celery and garlic. Sauté for 5 minutes, until vegetables are soft and start to brown.
• Add in the tomatoes and cook for 2 minutes, stirring once. 
• Add in the carrots, mushrooms and broccoli, sautéing for 5 minutes and stirring occasionally. 
• Add in the chicken broth, dill, bay leaf, thyme, rosemary, soy sauce and salt. Bring to a boil over high heat and then turn the heat down to keep the soup at a simmer for 20 minutes, covering the pot partially with the lid. 
• Add in the chicken, noodles and peas, simmer for 5-10 mins until noodles are done. Taste and adjust seasoning with additional salt and pepper if needed. 
• Remove the bayleaf and serve with crusty bread and butter.

The secret ingredient in this soup is the dill; it adds wonderfully to the overall flavour and goes so perfectly with the chicken and egg noodles.  If you’re a lover of dill like I am, I think this is the soup for you!

Expert Tips for making this chicken noodle soup

• Prep and measure all of the vegetables and seasonings ahead of time if you’d like to make it a much faster cooking experience.
• Cook the noodles separate from the soup; then just add to your soup bowl and pour over the soup when done. This helps keep the noodles from going soggy (if they were cooked directly in the soup).
• Make it on the weekend and enjoy for lunch or a dinner during the week! Just store the soup and noodles separately in the fridge; heat the soup over medium-low heat until warm enough; and then add the noodles to your bowl before serving up the soup.

So, set aside an afternoon or evening, invite your friends and family over to enjoy this Chicken Noodle Soup and the coziness of a Winter Gathering.

Looking for more soup inspiration?

More delicious soup recipes from the blog

Easy Chicken Pot Pie Soup

Roasted Tomato Soup

Cauliflower Soup

Simple Potato Leek Soup

Until the next cooking adventure,
Jess

The post Chicken Noodle Soup for a Winter Gathering appeared first on Cooking in my Genes.