Tray meal: one of the biggest time-saving dinner go-to’s.
Prep ahead for the week by pre-washing + chopping veggies so all you have to do is place on the tray and pop in the oven – so simple! I also cook fish from frozen - saves even more time!
The tangy pumpkin seed sauce is so easy + will elevate any meal!
35 minutes | 3-4 servings
2 wild sockeye salmon filets
2 sweet potatoes (sliced into coins)
2 red potatoes (chopped)
1 head broccolini
1 jalapeño (sliced)
1-2 Tbsp olive oil
Tangy Pumpkin Seed Sauce
2 Tbsp grainy mustard
¼ cup pumpkin seeds
2 Tbsp capers
1 Tbsp minced garlic
salt to taste
Preheat oven to 425 degrees F. Line or grease a baking sheet.
Coat veggies with salt, pepper, garlic powder, & olive oil.
For Tangy Pumpkin Seed Sauce: add all ingredients to blender or food processor and pulse until combined; add to salmon and top with sliced jalapeño peppers.
Bake for 25-30 minutes.
Did you know I have a pantry guide? Download your Composed Kitchen: Stocked Pantry Guide to have all the staples on hand that I use most often in my recipes!
Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?