Salmon and Vegetables Sheet Pan Dinner is the best. Not only that you can mix and match vegetables, but it is all year round kind of meal. Don’t you agree?

One of our favorite fish is salmon. We just love salmon made any way possible; smoked, grilled, poached, baked. It is amazing in baked dishes or sandwiches.

What is your favorite fish?

On the other hand, sheet pan dinner is just phenomenal. You can add chicken, sausage, beef, pork or any other fish. Also, it is fantastic to clean your fridge day when you do not have so much food, but it has to be used.

CHECK OUT MORE FISH RECIPES

I have made this dish many times and the best way to not overcook fish was to actually wrap it in foil. If you hate relationship with Alum foil then just use parchment paper.

I cooked it at the same temperature and pulled salmon 10 minutes earlier so it ended up cooking in the foil before serving. It was absolutely divine!

Yes, you can absolutely bake fish on top of your veggies but I found this way tastier.

The whole point of my blog is to inspire you to get back to cooking your own meals, so you can use whatever protein or vegetables you wish to use or whatever is in season.

However, ever since Sitka Salmon Shares announced on their website that we are going to have Salmon in the next shipment I could not wait. I love all their fish.

If you ever tasted then you must agree with me, but since salmon is family favorite we were eagerly anticipating our subscription box to come.

Now, let us talk about fish. I got my fish from Sitka Salmon Shares, but allow me to tell you a bit more about them. I believe in this company, and I love what they are doing.

Fish is without a doubt the best one that I had in a long time. You will not be disappointed, plus the fish comes to your fantastic doorstep but read more about Sitka Salmon Shares below.

SITKA SALMON SHARES IS:

Wild: Wild-caught from the pristine waters of Southeast Alaska.

Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.

Premium: Harvested and hand-processed individually. lash-frozen at the peak of freshness to ensure the highest quality, guaranteed.

Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.

Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered directly to your door, with recipes, newsletters, and more

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

I hope you try my Salmon and Vegetables Sheet Pan Dinner. If you make this one or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking. Thank you so much!

Yield: 4 Servings

Salmon and Vegetables Sheet Pan Dinner

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Easy, Delicious and a perfect family dinner.

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Ingredients

• 1- 1 1/2 pound Salmon Fillet, defrosted (Wild Alaskan)
• Kosher Salt a good pinch or two, rub on the salmon
• 1-2 teaspoon ground black Pepper
• Lemon slices from 1 lemon
• 1 teasoon dried Oregano
• 5 tablespooms of Garlic-Herb Butter (if available)

Vegetables

• 1 pound New Potatoes, I used red
• 1/2 pound Green Beans
• 1/2 pound Baby Carrots
• 1 pound Broccoli, I used frozen florets 
• Olive Oil
• Salt and Black Pepper, to taste
• 4-5 Garlic cloves
• 1 teaspoon dried Parsley
• 1 teaspoon dried Oregano

Instructions

1. Preheat over to 375F

SALMON:

1. Defrost salmon, and take it out of the pack. Take a large heavy-duty aluminum foil or parchment paper and then, season salmon with salt, pepper, herbs. Rub on both sides well, then place the sliced lemon on each slice of salmon and a tablespoon of butter. Wrap nicely and prep vegetables.
2. Place Salmon to bake at the same time you will bake vegetables.
3. Make sure to take it out after 25 minutes. That way salmon will not overcook. It will continue cooking in the foil until it is ready to be served. So do not open it until you are ready to eat or until vegetables are ready.

SHEET PAN VEGETABLES:

1. Wash Potatoes and either cut them in half or the quarters.
2. Season each vegetable with salt, pepper, and herbs, then place each vegetable next to each other but do not overcrowd the sheet pan. Make sure it is somewhat in one layer.
3. Drizzle with olive oil and bake for 40 minutes in 375F preheated oven.
4. If the potatoes need a bit more time to cook, then remove all the other vegetables and allow potatoes to cook additional 2-3 minutes under the broiler (medium temp).

Notes

You may use any vegetables that you have or are in season; Cauliflower, asparagus, peppers, cherry tomatoes, etc. Possibilities are endless

You may cook vegetables in the air fryer, but potatoes might take a bit more time to crisp up.

If you do not have garlic and herbs butter available, then just add a pinch more salt, add more dried parsley and a teaspoon or two of garlic powder, that's it!

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MarinadesWithMazola #MakeItWithHeart #CollectiveBiasChicken

Chicken Fajita Skewers are fresh, tasty, healthy, colorful, and the ultimate summer grilled food that everyone loves.

We do not include Mazola® Corn Oil only to prep and marinate chicken for the fajita skewers but for salads and sauce as well.

To lighten up my recipe, I used a mixture of Mazola Corn Oil with lime juice and my own herbs and spices to marinate chicken. It is just phenomenal!​ A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.​

GET MY FAVORITE GRILLED RECIPES

The combination of this extravagant oil and delectable chicken definitely called for a family cookout! The corn oil provided a rich, tender taste that left all of our mouths watering before we could dive into the meal. When having this oil on hand, you are guaranteed to never be left disappointed.

Also, the product is available nationally. Text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40oz Corn Oil! Limit 1 rebate per household. PayPal account required.

By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms: http://cbi.as/a38tw​.

The dish is pretty amazing and we did not step away too far from the authenticity. However, to lighten up my recipe, I used skewers instead of serving it traditionally in tortillas.

I swapped olive oil for corn oil, which was fantastic. It kept chicken moist and juicy. Also, I love using my own spice and herb blend for his chicken fajita instead of the store-bought. I believe it’s much healthier, plus you are in control which herb and spice you are going to use.

Before we move forward, let me tell you about the rebate. I partnered with Mazola® Corn Oil to give you the best of the best-grilled recipe for this summer season. I am sure you have cooked with Mazola Corn Oil before, but let me just say a few words about Mazola Corn Oil that might just blow you away.

Mazola Corn Oil is an all-purpose, cholesterol-free cooking oil that is a smart heart-healthy choice for your family. See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses including baking, grilling, sautéing, stir-frying, or mixing up a marinade or dressing.

CLICK HERE FOR MORE TASTY CHICKEN RECIPES

Mazola Corn Oil has more cholesterol-blocking plant sterols than any other oil – four times more than olive oil and 40 percent more than canola oil. Mazola Corn Oil has a neutral taste that lets the natural flavor of your food stand out.

Also, Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor and nutritional value.

Since its birth in 1911, Mazola has delivered great-tasting, high‐quality products for you and your family. Don’t you just love knowing facts about a product that you are using every single day?

Well, at least I am using it and I must say I could never get tired hearing these amazing facts about Mazola Corn Oil. Also, all Mazola oils are cholesterol-free and have become a healthful tradition in American cooking.

What Are Plant Sterols?

Plant sterols, also known as phytosterols, are plant-based micro-nutrients, naturally present in fruits, vegetables, nuts, seeds, cereals, legumes, and vegetable oils.

Clinical studies indicate that, when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut, which, in turn, can lower LDL blood cholesterol. Are you ready to take a healthy grilling adventure with me?

Source: Mazola

If you try my amazing Chicken Fajita Skewers or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking, using hashtag #sandraseasycooking. Thank you!

Yield: Serves 6

Chicken Fajita Skewers

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Chicken Fajita Skewers are fresh, tasty, healthy, colorful, and the ultimate summer grilled food that everyone loves.

Print

Ingredients

• 3 tablespoons (42 g) Mazola Corn Oil
• Juice of 1 lime, preferably ripe
• 1 tablespoon chopped cilantro or flat-leaf parsley
• 3 pounds (1.3 kg) chicken breast, cubed (approximately 3 whole chicken breast)
• 1 green bell pepper, chopped into bite-sized chunks
• 1 red bell pepper, chopped into bite-sized chunks
• 1 red bell pepper, chopped into bite-sized chunks
• 1 orange bell pepper, chopped into bite-sized chunks
• 1/2 large red onion, chopped into bite-sized chunks

FAJITA SEASONING

• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

Combine the seasoning and set aside. Now, mix together corn oil and lemon juice.

Cut chicken with a sharp knife into approximately same bite-size pieces as cubes, then rub seasoning all over. Drizzle corn oil and lemon juice mixture over seasoned chicken and massage it. Cover and place the chicken in the fridge and allow to marinate for about 30 minutes.

Thread the marinated chicken onto the skewers with the peppers and onions. There is no right and wrong, I just like to mix it up, so the skewers look colorful and pretty. Place back in the marinade and allow to marinate until you are ready to cook.

Cook the chicken fajita skewers on the grill for about 20-25 minutes. Turn and brush with corn oil every 10 minutes, or until chicken juices run clear. Allow it to rest for a few minutes.

Serve with rice and beans, tortillas and salad.

Notes

You may use beef for this as well.I recommend my seasoning recipe, but you may use store bought too. In the case you are using store bought, just add cilantro or parsley, corn oil and lime juice for extra tasty and tender chicken skewers.You may use fajita sauce and drizzle over the skewers to keep the chicken juicy.

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An easy and very tasty recipe for Beef Chili Baked Potatoes. It took me a while until I finally decided to post this gem.

My dear family loves many, many dishes that I make. I will be honest, beef chili baked potatoes are probably in the TOP 10.

They could not stop eating it. I had to double the recipe the next time I made it. My daughter, Anna, made this huge bowl of salad and I set all the baked potato toppings. That’s how we enjoy these stuffed baked potatoes.

Chili is one amazing dinner or becomes potluck or party food in an instant, especially during Superbowl party.

However, stuff hot chili in the baked potato and top it with the cheese… well, you got yourself a winner right there. Don’t you agree?

You can indeed make it even vegetarian just by making meatless chili.

I mean, cooking to me is all about making it approachable for everyone. Well, I genuinely like carrying out an idea, so if the adapted recipe is not exactly the same that is perfectly alright.

I absolutely wish that people cook more at home rather than going out to eat every other meal.

That being said, I cannot even imagine eating out daily, so that is why I cook at home all kinds of delicious foods.

Nevertheless, I hope you guys try this one. You can even prep ahead by making homemade chili and storing it in the fridge.

CLICK HERE FOR MORE TASTY BEEF RECIPES

If you make this recipe or any other from my blog please tag me on Instagram @sandrasaycooking and use #sandraseasycooking hashtag. Thank you so much for all your support. Cheers!

Yield: 6 Servings

Beef Chili Baked Potatoes

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

An easy and simple recipe for these tasty Beef Chili Stuffed Baked Potatoes

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Ingredients

• 6 large Baking Potatoes + Salt Oil
• 1 tbsp Olive Oil
• 1 pound ground Beef 20/80
• 1/2 Onion chopped
• 2 16-ounce can Red Chili Beans, undrained
• 1 10-ounce can diced tomatoes and green chiles, undrained
• 8 oz Tomato Sauce
• 1 cup Beef Broth
• 1 Chili Pouch Seasoning
• Salt and Ground Black Pepper to taste
• Toppings: shredded Cheddar cheese sour cream, chopped green onions or chives
• Serve it with Salad

Instructions

1. Cook ground beef and onion in a pot, stirring until beef crumbles and is no longer pink; drain the fat out. Stir in beans and the rest of the ingredients; bring to a boil. Reduce heat to simmer, stirring occasionally cook the chili for about 20 minutes.
2. Preheat the oven to 425 degrees. Scrub and dry the potatoes. Pierce the potato with a fork. Rub oil all over the potatoes. Rub salt all over the potatoes. Place the potatoes on a baking sheet and bake for about 45 minutes or until tender. You can also wrap each potato with aluminum foil. Aluminum foil helps the skin on your potato stay nice and soft, but it is not necessary to use the foil.
3. Cut the potatoes in the middle then press lightly to open the potatoes.
4. Add chili and topped with the cheese if you wish, and place back to the oven under broil for a minute or so until the cheese is completely melted.

Notes

• If you like less chili on your potato, freeze half of mixture up to 3 months. Make sure the chili stuffed potatoes are completely cooled before wrapping them and placing in the freezer. 
• Thaw in the refrigerator, and microwave at HIGH checking occasionally, until thoroughly heated.
• If I have any leftovers I like keeping it in the fridge for a couple of days. Usually, it is all gone in a day or two.

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