ALL FOR ONE-TRAY DINNERS

Ever heard of a one-tray dinner? The name says it all and if you haven’t given them a whirl, you must.

One-tray dinners have become my go-to on nights when I’m running low on prepped foods and need to whip-up a no fuss, healthy and delicious meal. In fact, I love them so much that as I write this, I’m thinking of dedicating an entire series to one-tray dinners on the blog over the next few months.  Watch the recipe video below and let me know whether that’s something you’d like to see.

Today’s one-tray dinner brings together some of the world’s most nutrient-dense ingredients in a simple, hearty and healthy meal that is bound to make it into your weekly rotation: Maple roasted salmon, brussels sprouts and sweet potatoes. Give this one-pan wonder a whirl and show me the final product by tagging me @MotiveNutrition over on Instagram.

ONE-TRAY DINNER: MAPLE SALMON, BRUSSELS AND SWEET POTATO

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One-Tray Dinner: Maple Salmon, Brussels and Sweet Potato

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• Prep Time: 10
• Cook Time: 35
• Total Time: 45

Ingredients

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• 1 pound brussels sprouts, trimmed
• 1 pound sweet potato, diced
• 1 vidalia onion, sliced
• 2 tablespoons olive oil, divided
• 1/4 teaspoon chili flakes
• 1 teaspoon kosher salt
• Freshly cracked black pepper
• 1 pound salmon filets
• 2 tablespoons pure maple syrup
• 1 tablespoon whole grain mustard
• 1 tablespoon olive oil

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Instructions

1. Preheat the oven to 400°F. Prepare a large rimmed baking sheet.
2. In a food processor fitted with a slicing blade, shred the brussels sprouts and add to a large bowl.
3. Add the sweet potato, onion, salt, pepper, 1 tablespoon of olive oil, chili flakes and toss.
4. Spread the mixture evenly on the baking tray. Place the tray on the middle rack of the preheated oven and roast 20 minutes.
5. Meanwhile, in a small bowl, combine maple syrup, mustard and olive oil. Reserve.
6. When the vegetables are roasted, push them to the outer sides of the tray and lay the salmon filets in the middle, being mindful of the hot pan. Brush the maple mustard mixture over the salmon, drizzling the remaining over the Brussels sprouts and toss to coat.
7. Season the salmon with salt and pepper and bake 13-15 minutes, or until the fish opaque in the center.
8. Serve immediately or keep up to 2 days in the refrigerator.

I WANT TO KNOW…

Would you like to see more one-tray dinners? Let me know in the comments below!