Do you ever come home after a long day and you’re just not in the mood to cook a full dinner? If you responded with a quick, “YES!” then you are not alone. That is me all the time. I don’t want to order something unhealthy, but I also don’t want to have to cook up a large meal. But there is a solution…
That’s when being able to throw together an easy sheet pan dinner like one of these is the perfect solution, as it doesn’t take much effort or time. (And even less clean up afterwards), which you know I am down for. I’ll let Zach (our resident chef and wellness contributor) share a couple of his go-to recipes with you! They have all been taste-tested and approved by my tastebuds.
—Much like Bobby, on a weeknight after a busy day the last thing I want to do is prep a large meal, so when I don’t feel like putting a ton of effort into dinner, I like to just throw some stuff on a single sheet pan and roast it all together.
It’s also a great option for meal prepping for the week as you can make a big batch without too much work. Here I share a couple of my favorite recipes: Salmon with Fall Veggies, and a flavorful Korean BBQ Tofu-based option that’s perfect for any vegans or vegetarians out there! So get your sheet pan ready and pre-heat the oven because these ones are pretty easy.
Salmon With Fall Veggies
- 12-16 oz piece of salmon
- 2 cups diced butternut squash
- 1 cup diced parsnips
- 1 cup sliced leeks
- 1 1/2 tbsp olive oil
- 4-6 sprigs fresh thyme
- 1 tsp paprika
- 1/2 tsp nutmeg
- salt and pepper to taste
- Place salmon skin side down on a parchment paper lined baking sheet. Drizzle 1/2 tbsp olive oil over salmon. Sprinkle with salt and pepper then top with thyme.
- Toss vegetables in remaining olive oil, paprika, nutmeg, salt and pepper. place on baking sheet with salmon.
- Roast at 450 F for 12-15 minutes, until salmon is done. Remove from the oven and place salmon on a plate to rest.
- Put the vegetables back in the oven for another 10-15 minutes, until browned.
- Serve and enjoy!
Korean BBQ Tofu
- 1 block firm or extra-firm tofu, diced
- 1/2 cup gochujang sauce (korean bbq sauce)
- My favorite: Bibigo
- 2-3 heads bok choy
- 1/2 cup sliced carrots
- 1/2 cup diced red bell pepper
- 1/2 tbsp sesame oil (or olive oil)
- 1/4 cup chopped peanuts
- salt and pepper to taste
- Spread washed and trimmed bok choy over a parchment paper lined baking sheet. Top with carrots and bell pepper.
- Drizzle with sesame oil and sprinkle salt and pepper.
- Toss diced tofu in gochujang sauce. Spread over the top of the vegetables.
- Bake at 400 for 18-22 minutes, until tofu is glazed and veggies are fully cooked. Top with chopped peanuts.
- Serve over white rice, rice noodles, or by itself for a low carb meal!