Simple prep and easy cleanup, YES PLEASE! Sheet pans have become my weeknight dinner hero and if you haven't jumped on the bandwagon yet, your busy life is going to get a whole lot easier! Yields 4 servings
Ingredients: 4 wild-caught salmon fillets 1 pound asparagus ends trimmed 2 pounds baby red or gold potatoes, quartered 3 tablespoons olive oil salt and pepper to taste 1 teaspoon garlic powder 2 tablespoons butter melted 2 tablespoons honey 1 teaspoon Dijon mustard 1 teaspoon Italian herb blend 1/2 lemon, thinly sliced Directions:
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