Serves 1
Directions
- 1Quarter and roast some potatoes.
- 2Toss the potatoes in salt, pepper, and oil.
- 3Bake for about 20 minutes.
- 4Prep the remaining veggies.
- 5Add the cauliflower florets, artichoke hearts, cherry tomatoes, and kalamata olives to a bowl.
- 6Add salt, pepper, smoked paprika, garlic powder, and oregano to the vegetables.
- 7Put the veggies on the sheet pan with the potatoes for another 20 minutes.
- 8Clear the center and add the salmon fillets.
- 9Rub the salmon in a little bit of oil and those same spices.
- 10Put the sheet pan into the oven for about 15 minutes.
- 11Top everything off with fresh chopped parsley and dill and a generous squeeze of lemon juice.
Ingredients
- 1.5 lbs mini potatoes, quartered
- salt
- black pepper
- 5 tbsp olive or avocado oil
- 2 cups cauliflower florets, chopped into small pieces
- 15 oz artichoke hearts, drained & halved
- 2 cups cherry tomatoes, halved
- 1 cup kalamata olives, pitted
- 2 tsp salt
- 0.5 tsp black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1.5 Ibs salmon, divided into 4 filets
- 0.25 cup fresh chopped parsley
- 0.25 cup fresh chopped dill
- lemon juice
Equipment
knifecutting boardbowlsheet pan
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