(upbeat music)
- Hey munchies, Alicia here!
Comin' to you with a video I received
request for on Instagram because I like to share
what I cook up for my personal meals
and I do sheet pan dinners a lot.
And one protein I make regularly,
every week at least once or twice is salmon.
So today I'm going to share five variations
of toppings and they are all so easy,
but also quite impressive and of course, delicious.
First, lets start with the simplest one, Dijon sage.
(lighthearted music)
I combined Dijon mustard and fresh sage
or any herb you prefer, together and simply
spread it on top of the salmon filet.
I'm also including sweet potato, onion,
and garlic for some veggie and healthy carbs
and tossing with oil, oregano, paprika, and salt.
I also like to add a little tent of foil
to my salmon to keep it from drying out.
I don't have any professional culinary method
for this, I just take a piece of foil and
fold the two sides into the center to make it sturdy,
fold it in half and then fold the ends up about
an in inch for stability.
And voila!
A foil tent.
Sheet pan dinners are so easy because
you put everything for your meal on the sheet pan
and it all goes into the oven at once,
making for less time, dishes, clean up, and all around work.
This is a go-to for me because it's so simple!
The Dijon mustard has such a strong and sharp flavor
that it brings so much to the dish
without needing anything else.
And remember, you can of course use any vegetables
you prefer, but today, I'll just be giving you
a few different ideas.
Next up, honey walnut.
(lighthearted music)
Spread goat cheese or crumbles on top of
the salmon, then top it off with walnuts,
fresh thyme, and a drizzle of honey.
I paired that with beets, I like to use
the pre-cooked kind because it's much easier
and less messy as well as some green beans,
shallots, walnuts, and tossing with
oil and simple salt and pepper.
(lighthearted music)
tent on and into the oven it goes.
Wow, talk about a flavor bomb!
Salmon is a fatty fish thanks to its omega-3s,
but that also adds to the rich taste,
paired with that savory goat cheese
and sweet honey walnut mixture,
you end up with everything you could
want in every single bite.
FYI, each of these sheet pans I'm sharing today
are for one person, but you can of course
multiply the recipe for as many people as you need,
I often make these for two, three,
or four people, easy peasy.
Topping number three, sriracha mayo.
(lighthearted music)
mix together mayo, I like to make my own,
which I have showed in a video before,
linked in the description as well as on my Instagram,
sriracha, lime juice, and cilantro.
Adjust to taste.
Spread that mixture on top of the salmon
and save the rest, you'll want it for later.
I've also blended up some roasted salted cashews
that I'm sprinkling on top as a crust topping.
You could use any nuts or even breadcrumbs,
but I love adding the texture.
I also have potato wedges, egg plant,
mini zucchini, and yellow squash.
I toss them with oil, pine nuts, cumin, and salt.
(lighthearted music)
oh boy, I told you to save that extra mayo!
You're gonna want it for dipping those potato wedges.
This is savory and it has a nice kick to it.
After eating, I'm completely satisfied.
Who says healthy has to be boring?
Thumbs up for easy week night meals,
subscribe and hit the bell for more recipe videos
and educational content.
The next is another weekly regular for me, sesame coconut.
(lighthearted music)
I take coconut butter and mix in tahini and coconut aminos.
You could use soy sauce, but I like the sweetness
that the coconut aminos brings and it keeps
it a little bit cleaner.
Spread that on top of your salmon,
it should be a nice and thick paste.
Top it off with coconut shreds and sesame seeds.
I've got butternut squash cubes and broccoli
as my side components, tossed with sesame oil,
coconut aminos, oregano, and salt.
Okay, these toppings have all been very different,
but this one might be my favorite.
That paste on top stays nice and thick,
but seeps into the salmon, giving it even more
rich, savory, and sweet flavor.
The veggies tossed in sesame oil brings it
all together too.
Also, I wanted to let you know that I have done
a blog post touching on pros and cons of
wild caught versus farm raised fish.
Both sides have a story worth hearing
and my goal is to give you information
so you can decide what's right for your body
and lifestyle, it is up right now at
mindovermunch.com and linked in the description.
Okay, last but definitely not least, lemon Parmesan.
Mix together yogurt, lemon juice, and thyme.
Separately, mix almond flour and Parmesan.
Spread the yogurt mixture on the salmon
and sprinkle on the Parmesan topping.
I'm also cooking up carrots, baby potatoes,
and fennel with oil, orange juice, parsley,
ginger paste, and salt.
Oh my gosh this Parmesan crust topping is delicious!
The whole dish has almost a Mediterranean flavor
inspiration, it's naturally sweet, but also perfectly salty.
If you didn't know, I actually have an e-book
that shares sheet pan and slow cooker recipes
and it tells you how to prepare them
so that you can have fresh cooked weeknight meals
that you've also meal prepped.
You can use the code salmon for 10% off
any e-book or package of your choice
this week only at mindovermunch.com/ebooks.
Also FYI, I will be giving away my e-book
package with all of my e-books to a newsletter
subscriber this month, so make sure you've
signed up at mindovermunch.com to be entered.
I do new giveaways for all of my subscribers
every single month.
I hope you enjoyed this episode,
if you want more dinner ideas, let me know
in the comments, I will see you next week
and remember it's all a matter of mind over munch.