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Name: One Pan Salmon and Veggie Dinner
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 Plastic bags; 1/2 Tbl Thyme leaves; 1 clove Garlic minced; 1 Tbl Lemon juice; 1 Tbl Olive oil; 1 lbs New potatoes (small red and yellow potatoes); 1 Tbl Thyme leaves; 2 tsp Chopped ginger; 2 cloves Garlic minced; 2 Tbl Lemon juice; 2 Tbl Honey; 2 Salmon fillets; 1/2 Tbl Thyme leaves; 1 clove Garlic minced; 1 Tbl Lemon juice; 1 Tbl Olive oil; Salt and pepper to taste; 1/2 bunch Asparagus spears rinsed and drained

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INGREDIENTS

3 Plastic bags
Potato Bag
1/2 Tbl Thyme leaves
1 clove Garlic ; minced
1 Tbl Lemon juice
1 Tbl Olive oil
1 lbs New potatoes (small red and yellow potatoes)
Salmon Bag
1 Tbl Thyme leaves
2 tsp Chopped ginger
2 cloves Garlic ; minced
2 Tbl Lemon juice
2 Tbl Honey
2 Salmon fillets
Asparagus Bag
1/2 Tbl Thyme leaves
1 clove Garlic ; minced
1 Tbl Lemon juice
1 Tbl Olive oil
Salt and pepper ; to taste
1/2 bunch Asparagus spears ; rinsed and drained

Recipe

INSTRUCTIONS

1. Preheat the oven to 400°F/200°C.

2. Cover a sheet pan with non-stick aluminum foil or cover with foil and spray with olive oil.

3. Prepare potato bag. Put potatoes in bag and shake to cover. Place on pan and bake for 10 mins. Then flip and bake for another 10 mins. **(turn on toaster oven to 450degrees with rimmed baking pan in it)

4. Mix other bags with listed ingredients and put salmon and asparagus in them. Shake to coat.

5. Take the potatoes out of the oven and push them to the top or side of your pan. Keep them spaced out a bit. Put salmon fillets on the pan. Season both sides with salt and pepper and drizzle with rest of marinade from salmon bag. **(before potatoes are finished, turn toaster oven to 275, put salmon on baking sheet and set timer for 11 mins)

7. Place your asparagus on the pan and drizzle with rest of marinade from asparagus bag.

8. Bake for 8-10 minutes. (The salmon should flake easily with a fork when it's ready).

NOTES

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One Pan Salmon and Veggie Dinner

3 Plastic bags
 Potato Bag
1/2 Tbl Thyme leaves
1 clove Garlic minced
1 Tbl Lemon juice
1 Tbl Olive oil
1 lbs New potatoes (small red and yellow potatoes)
 Salmon Bag
1 Tbl Thyme leaves
2 tsp Chopped ginger
2 cloves Garlic minced
2 Tbl Lemon juice
2 Tbl Honey
2 Salmon fillets
 Asparagus Bag
1/2 Tbl Thyme leaves
1 clove Garlic minced
1 Tbl Lemon juice
1 Tbl Olive oil
 Salt and pepper to taste
1/2 bunch Asparagus spears rinsed and drained

1. Preheat the oven to 400°F/200°C.

2. Cover a sheet pan with non-stick aluminum foil or cover with foil and spray with olive oil.

3. Prepare potato bag.  Put potatoes in bag and shake to cover.  Place on pan and bake for 10 mins.  Then flip and bake for another 10 mins.  **(turn on toaster oven to 450degrees with rimmed baking pan in it)

4. Mix other bags with listed ingredients and put salmon and asparagus in them.  Shake to coat.

5. Take the potatoes out of the oven and push them to the top or side of your pan. Keep them spaced out a bit.   Put salmon fillets on the pan.   Season both sides with salt and pepper and drizzle with rest of marinade from salmon bag. **(before potatoes are finished, turn toaster oven to 275, put salmon on baking sheet and set timer for 11 mins)

7. Place your asparagus on the pan and drizzle with rest of marinade from asparagus bag.

8. Bake for 8-10 minutes. (The salmon should flake easily with a fork when it's ready).

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Nutrition

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Serving Size: 1 Recipe (642g)
Recipe Makes: 1 Serving

Calories: 462
Calories from Fat: 263 (57%)

Amt Per Serving		% DV

	Total Fat 29.2g	39 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 5.6g
Cholesterol 55mg		17 %
Sodium 141.3mg		5 %
Potassium 547.1mg		14 %
Total Carbohydrate 30.5g		9 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 27.7g
Protein 22.5g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 462

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