One pan meals liberate you!
I feel a real sense of accomplishment when I can make an entire dinner using only one dish, or in this case, a sheet pan (a.k.a. baking sheet). It’s quite liberating as a home cook to be able to say, “I just threw something together” and actually mean it. This one pan recipe was inspired by some leftover takeout rice, frozen kale and salmon, and a bottle of artichokes in the fridge. However, I encourage you to use whatever grain, fish or quick-cooking meat you already have. And you can easily replace artichokes with olives or sun-dried tomatoes. Get creative and make it work for you!
The back story of the one pan roast
So here’s the story behind the One Pan Roast: I did not have the time or energy to make myself look like an actual person instead of a stay-at-home mom zombie, pack up my baby and her survival kit and equipment, drive for a “quick trip” to the store, unpack the baby and the survival gear, find a cart that could fit her stuff and the groceries, wait in the check-out line hoping she would not begin to cry, lug all of the groceries into the car, drive home, unpack the baby and her stuff once again, get the groceries out of the car, haul them inside, then proceed to make dinner. Yeah…nah. I wasn’t feeling that. So, I thought, “What do I already have to make this dinner work?
Work with what works for you
I debated on whether to spare you the details of a typical grocery shopping experience (that is, if I forgot to order them for delivery but needed a meal ASAP). But I want to keep it real with you so you can understand the inspiration behind MANY-o-meal on my blog. Pure desperation, resourcefulness, and some creativity on the fly. Allow this one pan recipe to be a helpful guideline to customize your next family meal.
If you can relate, leave a comment below! This recipe is for you.
- Preheat oven to 450 degrees.
- Remove the stem and gills from each portobello (I did this with a spoon). Lightly apply cooking spray on both sides of each mushroom and sprinkle with salt and pepper. Place on the baking sheet and par-roast for 5 minutes to release some of their liquid. Remove from oven and pour off excess liquid. Allow them to cool slightly on the sheet pan as the other components are prepared.
- In a medium-sized bowl, add the frozen kale and microwave for 45 seconds to defrost and warm slightly. Remove from microwave and add artichokes, feta, rice, garlic, chives, zest, seasonings, and oil. Mix well and stuff the mixture into each portobello.
- Rub oil onto both sides of each salmon filet. Season the skin side with only salt and pepper (creating a barrier to help crisp the skin). On the flesh side, sprinkle with creole seasoning, granulated garlic, and dill. Place onto the baking sheet skin side down.
- Add oil, salt, and pepper to zucchini rounds and place onto the baking sheet.
- Bake everything for 15-20 minutes. Midway through the cooking process, flip the zucchini to brown on the other side. Remove the baking sheet from the oven.
- Squeeze a generous amount of lemon juice on the salmon and sprinkle additional feta on the portobellos. Serve and enjoy.
Ingredients
Directions
- Preheat oven to 450 degrees.
- Remove the stem and gills from each portobello (I did this with a spoon). Lightly apply cooking spray on both sides of each mushroom and sprinkle with salt and pepper. Place on the baking sheet and par-roast for 5 minutes to release some of their liquid. Remove from oven and pour off excess liquid. Allow them to cool slightly on the sheet pan as the other components are prepared.
- In a medium-sized bowl, add the frozen kale and microwave for 45 seconds to defrost and warm slightly. Remove from microwave and add artichokes, feta, rice, garlic, chives, zest, seasonings, and oil. Mix well and stuff the mixture into each portobello.
- Rub oil onto both sides of each salmon filet. Season the skin side with only salt and pepper (creating a barrier to help crisp the skin). On the flesh side, sprinkle with creole seasoning, granulated garlic, and dill. Place onto the baking sheet skin side down.
- Add oil, salt, and pepper to zucchini rounds and place onto the baking sheet.
- Bake everything for 15-20 minutes. Midway through the cooking process, flip the zucchini to brown on the other side. Remove the baking sheet from the oven.
- Squeeze a generous amount of lemon juice on the salmon and sprinkle additional feta on the portobellos. Serve and enjoy.
Did you make this recipe?
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