Sheet Pan Paleo
The Paleo diet has always seemed intimidating to me. Although I try to be very disciplined when it comes to my nutrition, any type of diet where you have to REALLY monitor things scares me off.
When the awesome team behind Sheet Pan Paleo: 200 One-Tray Recipes for Quick Prepping, Easy Roasting and Hassle-free Clean Up reached out to see if I'd like to a copy for review, I decided to stop being a total lazy scaredy cat and try out the Paleo craze.
This books recipes combine healthy proteins, fresh veggies and savory spices that cook together, enhancing the flavors of each. Youll enjoy a variety of hearty Paleo meals each day, including Lemon Garlic Chicken with Wilted Spinach, Spaghetti Squash with Roasted Vegetables, Slow-Roasted Salmon with Asparagus, Citrus and Herb Marinated Pork Shoulder, Bison Burgers with Bacon Mayonnaise, plus desserts, energy bars and more!
After thumbing through the cookbook while doing some meal planning, I decided to try the Salmon With Asparagus (pg 66), Sweet Potato Hash With Baked Eggs (pg 50) and Beef and Broccoli Takeout (pg 162).
While taking the big leap into Paleo-land, I also decide to actually try to MEAL PREP!!! I have never prepped the same meal to eat for lunch every single day for a week. I did the Salmon With Asparagus and honestly, it was a weight lifted off of my shoulders. I had more time in the mornings before work plus I never got tired of the meal.
Recipes in the book are are naturally gluten- and dairy-free, and are labeled nightshade-free, vegan, and low-FODMAP, where applicable. Whether you're new to Paleo cooking or a seasoned veteran, Sheet Pan Paleo will appeal to your health goals and culinary sensibilities. It's the perfect book for someone who has maybe wanted to try the Paleo diet but was slightly intimated (like me).
Honestly, all three of the recipes I tried were easy to make and super tasty. I fully plan on diving into the book again this week while meal planning.
Try out one of my favorite recipes from Sheet Pan Paleo!
Salmon with Asparagus
It’s easy to prep this recipe ahead of time and have dinner on the table in just 15 short minutes. If you eat rice, that makes an excellent side dish.
PREP TIME: 10 minutes
COOK TIME: 15 minutes
1 bunch asparagus, trimmed
1 tablespoon olive oil
4 (4- to 6-ounce) salmon fillets
freshly ground pepper
1. Preheat the oven to 350°F
2. Blanche and shock the asparagus by cooking it in boiling water for 3 to 4 minutes or until brilliant green, then plunging it into ice water to stop the cooking process.
3. Divide the asparagus spears among four sheets of parchment paper. Season generously with salt and pepper and then drizzle with olive oil. Top the asparagus with the salmon fillets. Season again with salt and pepper. Fold the parchment into tight packages and place on a sheet pan.
4. Cook for about 15 minutes, or until cooked to your desired level of doneness.