I heard someone say that sheet pan dinners are the Millennial’s version on casseroles and… while it’s super funny, I felt a little attacked.
Sheet pan dinners are so much more complex than casseroles. Not to mention a lot more nutritious than a bunch of stuff thrown together with canned soups or cream cheese.
I love sheet pan dinners, as a busy mom, sometimes all I have energy for is a sheet pan dinner. I throw some protein and veggies on the pan, bake it and that’s it. I also love that I have 15-20 minutes while it’s in the oven to clean up and reset myself. I find that I can be more present with my family if my kitchen is clean.
Another thing is cleanup is basically on existent. I line the sheet pan with foil so when dinner is done, I toss the foil and the sheet pan can go right back in it’s spot. It’s brilliant.
This particular recipe has been a favourite of mine for a while now. It’s ready in under 30 minutes. The salmon, green beans and cherry tomatoes all cook at the same time. I absolutely love the feta with the tomatoes, it creates a sauce that is perfect with the mustardy salmon.
It’s healthy, tasty and convenient. I think it’s even faster than getting in the car, grabbing fast food and coming home.
Give this a try and let me know what you think in the comments 🙂
Mustard Salmon Sheet Pan Dinner
Equipment
- Sheet Pan
- Aluminum Foil
Ingredients
- 1 lbs Salmon
- 2 tbsp Stone Ground Mustard
- 2 tbsp Dijon Mustard
- 2 Garlic Cloves crushed
- Garlic Salt to taste
- Fresh Cracked Pepper to taste
- ½ lbs Green Beans
- 1 pint Cherry Tomatoes
- Crumbled Feta to top the vegetables
- 4 tbsp Olive Oil
Instructions
- Preheat the oven to 400 Degrees. Line a baking sheet with foil.
- Spray the foil with non stick spray of choice and place the salmon on the foil on one side leaving the other side open.
- In a small bowl, mix the mustards and the garlic together. Spread all over the top of the salmon. Sprinkle the salmon with a little garlic salt and fresh cracked black pepper.
- On the other side of the pan, place the green beans and cherry tomatoes. Toss with the olive oil and sprinkle with garlic salt and fresh cracked pepper.
- Bake for 14 minutes on the center rack.
- Turn the boiler on high and broil for 1 minute.
- Toss the green beans and tomatoes and add the crumbled feta.
- Serve immediately and enjoy!
