Sheet Pan Salmon and Veggies

Sheet Pan Honey Mustard Salmon and Rainbow Veggies

Sheet Pan Honey Mustard Salmon and Rainbow Veggies
Yield: 3 servings

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 
4 lemon wedges , for serving

Instructions
1. Preheat oven to 400 degrees. 2. Line a rimmed 18 by 13-inch baking sheet with parchment.
3. 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.
4.Roast in preheated oven 8 minutes.
5. Meanwhile in small bowl stir together mustard, honey, 1 tsp of the olive oil, 1 minced clove garlic and lemon juice, set aside.
6. Remove baking sheet from oven.
7. Move veggies down a little ways to fit tomato layer and salmon (as pictured in photo).
8. 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. 9.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.
10. 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.

some of my favorite cookbooks

Cookbooks.jpg

One Part Plant  

Naturally Nourished 

Wanderlust Find Your True Fork: Journeys in Healthy, Delicious, and Ethical Eating

The Intuitive Eating Workbook: Ten Principles for Nourishing a Healthy Relationship with Food (A New Harbinger Self-Help Workbook)

Thug Kitchen 

The Pescetarian Plan: The Vegetarian + Seafood Way to Lose Weight and Love Your Food

Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year

Minimalist Baker’s Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes

Nourish Bowls: Simple and Nutritious Balanced Meals in a Bowl

The Healthy Ketogenic Vegetarian Cookbook: 100 Easy & Delicious Ketogenic Vegetarian Diet Recipes For Weight Loss and Radiant Health

Plant-Strong: Discover the World’s Healthiest Diet–with 150 Engine 2 Recipes

 

 

*Notes:

While I myself am not doing a vegan nutrition plan, something vegans and even vegetarians who are finicky need to remember: By eliminating food groups from your diet, you are potentially at risk of missing out on certain micronutrients. By avoiding animal and animal products, a vegan diet is at risk of being low in calcium, vitamin D, iron, vitamin B12, zinc and omega-3 fatty acids. Therefore, if you follow a vegan diet it is essential that you get enough of these nutrients through specific vegan food sources – and may even need to take additional supplements.

When selecting dairy-free alternatives, make sure you are choosing the fortified options. Humus is a good nutrition choice; tahini (sesame seed paste)  is a good source of calcium, zinc and iron, which are all micronutrients hard to get a hold of on a vegan diet.

While within my own lifestyle I am focusing on a a more pescatarian/vegetarian/ovo-vegetarian, dairy free, gluten free,  centered nutrition plan, I am also trying to keep my nutrition clean and whole food oriented and items like these below that are consumed by many vegetarians and vegans I just keep out of my diet.

Soy, in large or often amounts: “because the soybean contains large quantities of natural toxins or “antinutrients.” First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion.”

Nutritional Yeast: Simply because I don’t think it makes ANYTHING really taste like cheese. I would rather just eliminate the cheese and stop trying to emulate it with something that tatses nothing like the cheese I so love and is so bad for me and my health. It just toys with my senses.