Sheet Pan Curried Cauliflower And Salmon Recipes
EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY
Try this simple, melt-in-your-mouth, roasted spicy cauliflower, with just a hint of curry. Perfect as a vegan side dish or even as a quick and easy main dish.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine olive oil, curry powder, lemon juice, salt, and ground black pepper in a bowl. Add cauliflower and toss until well coated. Place in a single layer in the prepared baking sheet.
- Bake in the preheated oven until golden and crispy, about 25 minutes.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 7.4 g, Fat 10.5 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 616.6 mg, Sugar 2.9 g
SHEET-PAN CHICKEN CURRY DINNER
This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.
Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
SHEET-PAN MISO-GLAZED SALMON AND RADISHES
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the salmon: Preheat the broiler on high. Line a rimmed baking sheet with foil and brush it lightly with oil.
- Whisk the sake, miso, sugar and sesame oil in a large, microwave-safe bowl; microwave until just simmering, about 40 seconds. Alternatively, whisk the mixture in a small saucepan over medium-low heat until just simmering, stirring occasionally to combine and to dissolve the sugar and miso. Cool to warm room temperature, whisking occasionally.
- Toss the radishes with the remaining 2 teaspoons of vegetable oil, a tablespoon of the miso sauce and a pinch of salt. Arrange around the edges of the prepared baking sheet.
- Coat the salmon in the miso sauce then arrange the fillets in the center of the baking sheet and pour the remaining miso sauce over top. Broil 4 to 6 inches from the element, rotating the pan occasionally, until the radishes are crisp tender and browned and the fish is just cooked through and golden brown in spots, about 6 minutes.
- To make the salad dressing, whisk the miso and rice vinegar in a large bowl to break up the miso. Next add the lime juice, coconut aminos, sesame oil and sesame seeds. While whisking, drizzle in the vegetable oil. Add the sliced cucumbers and spring mix and toss to coat.
- To serve, plate some of the salad and top with broiled salmon and radishes. Garnish with the scallions and serve!
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