Dinner Recipes

Ingredients

· 500g turkey mince

· 1 garlic clove, crushed

· 2 tsp Madras curry powder

· handful chopped coriander

· 1 egg yolk

· 1 tbsp sunflower oil

Method


1. In a large bowl, mix together the turkey mince, garlic, curry powder, coriander and egg yolk with a little salt and pepper. Combine well with your hands, then shape into 4 flat burger patties

2. Heat the oil in a frying pan over a high heat, then cook the burgers for 5 mins each side or until cooked through. Toast the cut sides of the burger buns. Place the salad on the bottom halves of the warm buns, then top with the burgers and chutney or lime pickle

Turkey lasagne

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Ingredients

· 500g (18oz) British turkey mince

· 400g can chopped plum tomatoes

· 1 pack dried lasagne sheets, gluten free

· 2 balls of buffalo mozzarella sliced, these are cow’s dairy free,

· 2tbsp tomato purée

· 1tbsp olive oil

· 1 onion, finely chopped, well cooked or leave out

· 1 clove garlic, chopped

· Pinch of sugar, coconut sugar

· 5-6 basil leaves, torn

· Salt and pepper

For the sauce:

· 25g (1oz) Olive butter

· 25g (1oz) plain Gluten Free flour

· 500ml (17fl oz) Almond milk

· 1 bay leaf

Method

1. To make your lasagne preheat oven to 200°C (400°F, gas mark 6). Heat the oil in a large frying pan and sauté the onion for about 5 mins until softened. Add the garlic and cook for another minute.

2. Turn the heat up and add the turkey mince, and fry until lightly browned. Pour in the wine and boil rapidly to allow the alcohol to evaporate and the wine to reduce a little.

3. Add the can of tomatoes and tomato purée, sugar, basil and seasoning, stirring well. Turn down the heat to low and continue to cook for about 20 mins until thick. Set aside.

4. To make the béchamel sauce, melt the butter and add the flour. Stir well with a wooden spoon and cook for two minutes. Pour in the milk a little at a time, whisking continuously until thickened. Add the bay leaf and simmer gently for about 10 mins until you have creamy sauce. Discard the bay leaf.

5. To assemble the lasagne, spread a thin layer of meat sauce on the base of a gratin dish. Add a layer of lasagne sheets, avoiding any overlap and breaking them up if necessary to fit. Pour a layer of white sauce evenly on top, and a layer of meat sauce on top of this. Add another layer of pasta, followed by the last of the meat sauce and then finish with white sauce.

6. Arrange the diced mozzarella on top and Parmesan and bake for about 40 mins until cooked and golden brown.

Easy Stir Fry_______________________________________________________

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· 1 clove garlic, crushed and cooked well

· Carrot cut into thin slices

· 1 courgette

· 1/3 aubergine

· 1 Handful of baby corn

· 1 Handful of water chestnuts

· 1 splash olive oil

· sea salt

· freshly ground black pepper

· 2 teaspoons soy sauce (Braggs Amino)

· 1 teaspoon sesame oil (optional)


Add a protein of your choice, Chicken, Turkey or Fish

Method

In skillet over medium-high heat, cook first 4 ingredients in oil for 2 minutes, stir often. Add garlic and ginger root, cook 1 minutes, stirring often. Stir in remaining ingredients, cook 1 minute or until heated through.

Step 2: Boil Wholegrain brown rice. Cook for 15 mins.

Serve and Enjoy.

Simple Coconut Curry.___________________________________

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Ingredients

1 chicken breast or turkey breast cut in dices

1 sm onion, cooked well

Baby corn x 1 handfull

Courgette

1 Handful of Spinach

(or any other veg you like, within your permitted range)

1 can of coconut milk

1 Dst sp Sharwoods curry powder

1 – 2 tea sp of Garam Masala (available in all super markets in spice isle)

Preparation :

Chop all veg

Heat oil in the pan.

Fry off onion first

Add all other veg to the pan

Cook for 5- 7 minutes

Add can of coconut milk

Add table sp of curry powder (add more if necessary )

Add tea sp of garam masala (add more if necessary )

Add salt.

Simmer for another five minutes

Serve with Wholegrain brown rice, buckwheat, Millett or Quiona (just boiled for 15 minutes)

Lentil Stew__________________________________________________________

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Ingredients

Serves: 6

· 1 tablespoon rapeseed oil

· 1 medium onion, chopped, well cooked

· 2 cloves garlic, minced

· 2 sweet potatoes, peeled and diced

· 2 (400g) tins chopped tomatoes

· 350ml (12 fl oz) water

· 400g of lentils, (soak over night if possible to avoid long cooking time)

· 1 mango - peeled, stone removed and diced

· half a bunch fresh coriander, chopped

· salt to taste

Method

1. Heat the oil in a large pot over medium heat. Place the onion in the pot, and cook until tender. Stir in garlic, cook until tender, then mix in the sweet potatoes, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer 15 minutes, until sweet potatoes are tender.

2. Stir the lentils into the pot and cook uncovered until heated through. Mix in the mango and coriander, and season with salt.


1. for 40 to 50 minutes

Red Lentil and Vegetable Stew

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This meal-in-a-bowl brims with fill-you-up soluble fiber, thanks to the lentils. Translation: It may help keep weight down and also helps lower total and "bad" LDL cholesterol. The lentils, spinach, and tomatoes, all rich in potassium, work to keep blood pressure in check, too.

Ingredients 1 tbsp. olive oil 4 medium carrots 1 small onion 1 tsp. ground cumin 1 can diced tomatoes 1 can vegetable broth 1 c. dried red lentils 1/4 tsp. salt 1/8 tsp. ground black pepper 1 bag baby spinach

Directions In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2

cups.

Quiona Burgers

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Yield 1 dozen cakes Prep Time 25 Minutes Cook time 25 Minutes

Ingredients: 1 1/2 cups cooked quinoa 2 tablespoons ground flax + 6 tablespoons water 1 cup finely chopped spinach 1/2 cup rolled oats, ground into a flour (use certified gluten-free if necessary) 1/2 cup finely grated sweet potato 1/4 cup finely chopped oil-packed sun-dried tomatoes 1/4 cup sunflower seeds 1/4 cup fresh basil leaves, finely chopped 2 tablespoons finely diced onion (can leave out if you need to) 1 clove garlic, minced 1 tablespoon runny tahini paste 1 1/2 teaspoons dried oregano 1 1/2 teaspoons apple cider vinegar 1/2 teaspoon fine grain sea salt, or to taste 3 tablespoons gluten-free all-purpose flour (Dove)

Directions: Preheat oven to 400°F. Line a large baking sheet with parchment paper. Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken. Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties. Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet. Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm. Cool for 5 minutes on the sheet and then enjoy! Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through. Tips:

Tips: 1) To cook quinoa, rinse 1 cup uncooked quinoa in a fine mesh strainer. Place quinoa in a medium pot and cover with 1 1/2 cups water. Bring to a low boil, reduce heat to medium-low, and then cover with a tight fitting lid. Simmer covered for 14-17 minutes until most of the water is absorbed and the quinoa is light and fluffy. Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes. Note that this makes almost 3 cups of cooked quinoa and you only need 1 1/2 cups for this recipe, so you will have leftover quinoa - to make more tomorrow!


Crispy Potatoes with Vegan Sauce

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Ingredients 2 lb. mixed baby potatoes, halved 3 tbsp. rapeseed oil 1 c. raw unsalted cashews, soaked overnight and drained 3 tbsp. lemon juice 1/2 tsp. chili powder 1/2 tsp. ground cumin 1/2 tsp. sweet paprika 1/2 tsp. garlic powder 1 tsp. Coarse sea salt 1/4 c. nutritional yeast/engevita yeast 1/2 jalapeno chile, seeded and chopped

Directions Preheat oven to 450 degrees F. Toss potatoes with oil, pinch of salt and 1/4 teaspoon pepper. On rimmed baking sheet, spread potatoes evenly; roast 30 minutes until golden and crispy, stirring once.

Meanwhile in blender, puree cashews, lemon juice, chili powder, cumin, paprika, garlic powder, sea salt, nutritional yeast, and jalapeno with 1 cup water until smooth. Transfer to 2-quart saucepan; heat on medium-low 5 minutes or until warm, stirring occasionally. Makes about 1 2/3 cup. Transfer to bowl; serve with roasted potatoes. (Refrigerate remaining sauce up to 1 day. Also good with tortilla chips, roasted cauliflower, etc.)


Veggie Shepherd's Pie With Sweet Potato Mash

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While this is not the traditional Irish Shepard's Pie, it is a close take on it. This is a very hearty, warm and comforting dish. Enjoy

Ingredients

1 tbsp olive oil 1 large onion (avoid if not necessary) , halved and sliced 2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces 2 tbsp thyme chopped 300ml of stock Knorr Ireland = 2 HERB INFUSION STOCK POT Knorr Ireland 400g can chopped tomato 410g can green lentils 950g sweet potato, peeled and cut into chunks 25g olive butter

Method

Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme. Pour in the stock and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins. Add in the lentils, including, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy. Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the butter and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month. Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straight away, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.


NUT ROAST/LOAF

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This is one of my all time favourites, it doubles for me as a meat substitute and a bread substitute. I would have it with a main meal with lots of veg, with soup or just have it as a snack topped with some hummus and a cup of green tea. It will freeze well, I slice the whole loaf before freezing and pop a few slices into the lunch box before I head off in the morning. Feel free to add any other veg you like into the recipe. Courgette also works well. Just out of oven and ready for the week ahead, love the weekend for prepping food!

Ingredients 1 tbsp olive oil 1 large onion , finely chopped 2 sticks celery , finely chopped 2 garlic cloves, finely chopped 200g chestnut mushrooms, finely chopped (OPTIONAL) 1 red pepper, halved, deseeded and finely diced (OPTIONAL) 1 large carrot , grated 1 tsp dried oregano 1 tsp smoked paprika 100g red lentils 2 tbsp tomato purée 300ml vegetable stock 100g GLUTEN FREE breadcrumbs 150g mixed nuts such as Almonds, walnuts, peacans, hazelnuts and Brazil nuts, roughly chopped 3 large eggs, lightly beaten handful flat leaf parsley, finely chopped

Method Preheat the oven to 180C/fan 160C/Gas 4. Line the base and sides of a 1.5 litre loaf tin with parchment paper.

Heat the oil in a large frying pan and cook the onion and celery for about 5 mins until beginning to soften. Stir in the garlic and mushrooms and cook for a further 10 mins.

Stir in the red pepper (optional) and grated carrot and cook for about 3 mins then add the oregano and paprika and cook for just a minute.

Add the red lentils and tomato puree and cook for about 1 min, then add the vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. Set aside to cool.

Finally, stir in the breadcrumbs, nuts, eggs, and parsley and a pinch of salt and some ground black pepper. Stir to mix well then spoon the mixture into the prepared tin and press down the surface .Cover with foil and bake for 20 mins, then remove the foil and bake for a further 10–15 mins until firm when pressed gently.

Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little hummus or avocado!

Persian Pilaf & Roasted Root Loaves - FOR ALL MY VEGGIE FOLLOWERS

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HIGH IN FIBRE, LOW IN FAT, HIGH IN TASTE!

Ingredients 200g carrots , peeled and cut into 1-2cm chunks 200g sweet potatoes , peeled and diced like the carrots 200g parsnips , peeled and diced like the carrots too 3 tbsp olive oil , plus extra for greasing 1 red onion, finely chopped pinch of saffron 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground coriander 2 tsp cumin seeds 225g paella rice 550-600ml vegetable stock 100g dried apricots, diced 400g can chickpeas, drained - optional (good for bulking the mixture if you want to feed another mouth) 150g shelled pistachios 2 large eggs , beaten with a fork handful coriander leaves

For the sauce 400g can chopped tomatoes 500g carton passata 2 tbsp honey 2 tbsp red wine vinegar 2 tbs molasses 1 tbsp harissa paste

For the pomegranate roots 500g carrots , scrubbed 500g baby beetroots 250-300g small shallots, peeled and halved 2 tbsp olive oil 1 tbsp cumin seeds 3 tbsp molasses zest and juice 1 orange 150g pomegranate seeds

Method

Heat oven to 180C/160C fan/gas 4. Toss the carrot chunks, sweet potato and parsnip with 2 tbsp of the oil on a baking sheet. Roast in the oven until golden and tender – about 20-25 mins. Meanwhile put the last tbsp of oil in a deep frying or sauté pan with the onion, and cook gently for around 8-10 mins to soften. Stir in the saffron and rice, then stir in the stock. Bring to the boil, then reduce the heat so the rice is gently simmering and cook, stirring occasionally for 25 mins or until the rice is tender and stock just absorbed – like a paella. Stir in the cinnamon, coriander and both types of cumin, plus the chopped apricots and take off the heat. Leave to cool with the roasted veg while you get the rest of the ingredients and tins ready.

Roughly chop the pistachios. Grease 8 small loaf tins with a little oil, then cut long strips of baking parchment to line the base and ends of each tin – with overhangs to help you lift out the loaves when they’re done.

Scrape the cooled rice into a big mixing bowl and stir through the beaten eggs with salt and pepper. Scatter over chickpeas if using, plus the roasted veg and 100g of the pistachios and fold through. Divide the mixture between the loaf tins, and use your hands to neatly round the tops. The loaves can be chilled for up to 2 days before baking now.

Make the sauce by combining all the ingredients with a little salt and pepper in a saucepan. Simmer for 20 mins until thickened and rich. Again, this can sit in the fridge for up to 2 days. An hour before you want to serve, heat the oven to 200C/180C fan/gas 6. For the roasted pomegranate roots, mix the carrots, beetroot, shallots and oil in a big roasting tin with some seasoning. Roast on the top shelf for 15 mins, with an empty tray heating on the bottom shelf.

Stir the cumin seeds, pomegranate molasses, orange juice and zest through the veg and put back on the top shelf. Sit the Persian rice loaves on the preheated tray, and bake for another 30 mins together. Finally, stir the pomegranate seeds through the veg, and swap the shelves – so the loaves sit on the top, for a last 5 mins of cooking. Meanwhile gently reheat the sauce.

Carefully lift the loaves out of their tins onto a platter, and scatter with the last 50g of chopped pistachios plus some coriander leaves. Let guests help themselves, sitting the Persian loaves in a pool of tangy tomato sauce – with spoonfuls of the roasted pomegranate roots, couscous, salad leaves.


SIMPLE RAW PESTO PASTA –

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Ingredients 2 courgettes 2 carrots 1 cup cashews or pine nuts 1/2 cup raw pumpkin seeds 2/3 cup Extra Virgin Olive Oil 1 cup fresh basil, stems included, packed tightly 1/2 teaspoon sea salt 1/2 garlic clove (optional) Black pepper to taste

Instructions Spiralize your courgette and carrots. Set aside in a bowl. In a food processor, blend together the cashew, pumpkin seeds, EVOO, basil, garlic if using and pepper. Once it is well blended, transfer on top of the spiralized noodles. I use my hand (washed of course!) to get the pesto all blended in to the noodles.


Tomato, Avocado Salad Recipe

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INGREDIENTS 3-4 fresh large tomatoes, sliced

salt 2 avocados, peeled and cut into bite-sized chunks 1/4 cup chopped fresh parsley 1 garlic clove, minced 1 teaspoons crumbled dried oregano, or 1 Tbsp chopped fresh oregano Apple Cider Vinegar Extra virgin olive oil (the best quality) Freshly ground black pepper

METHOD 1 Layer tomatoes, avocado, add parsley, garlic, oregano: Place a layer of sliced tomatoes on a large serving platter. Sprinkle with salt. Arrange the slivers of thinly sliced red onions and the chunks of avocado over the tomatoes. Sprinkle with chopped fresh parsley, minced garlic, and crumbled dried oregano. 2 Dress with apple cider vinegar vinegar and olive oil, salt and pepper: Drizzle red wine vinegar and olive oil over the platter. Sprinkle with a little more salt and freshly ground black pepper. Serve immediately or cover with plastic wrap and let sit at room temp for an hour or two before serving. Do not refrigerate.


Roasted sweet potatoes and mixed roasted veg________

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Ingredients

· 7 cups (1-inch) cubed peeled sweet potatoes (about 2 pounds)

· 2 tablespoons olive oil

· 3/4 teaspoon salt

· 1/2 teaspoon black pepper

· 2 CARROTS

· 1 PARSNIPS

· HALF A BUTTER NUT SQUASH

· 1 BEETROOT

· Additional veg of your choice


Preparation

Preheat oven to 325°.

Place sweet potatoes in a shallow roasting pan coated with cooking spray. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Sprinkle with rosemary and thyme. Bake at 325° for 30 minutes. remove from oven.

Quick lamb tagine/stew

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Ingredients

· LAMB & AUBERGINE

· 2 small aubergines

· 300 g quality lamb fillet

· 1 heaped teaspoon garam masala

· olive oil

· a few sprigs of fresh coriander

· Quiona

· 1 mug (300g) quiona

· CUMIN CRUNCH

· 1 heaped tablespoon shelled pistachios

· 1 heaped tablespoon sesame seeds

· 1 tablespoon cumin seeds

· VEG

· 1 good pinch of saffron

· 650 g ripe mixed-colour tomatoes (yellow and red work best, available in Lidl)

· 1 lemon

· 4 spring onions cooked well. (These are optional)

Method

Ingredients out • Kettle boiled • Large frying pan, high heat • Medium frying pan, medium heat

START COOKING Cook the aubergines first by stir frying in a pan with a little oil.

Put 1 mug of quiona and 2 mugs of boiling water into a pot and simmer for 15 minutes.

Cut the lamb into 8 pieces and flatten with your fist, then toss with sea salt, black pepper and the garam masala. Put into the large frying pan with 1 tablespoon of oil, turning when golden.

Toast the cumin crunch mix in the medium frying pan until lightly golden, then pound in a pestle and mortar. Return the empty pan to a low heat.

Carefully transfer the aubergines to a board, add to the lamb pan, skin side down, pushing the lamb to the side. Put the saffron into a mug half-filled with boiling water.

Roughly chop the tomatoes, finely chop the preserved lemon, trim and slice the spring onions, (if using) then add it all to the medium frying pan with 2 tablespoons of oil, the saffron and its soaking water.

Turn the heat up to high, bring to the boil, then season to taste.

Fluff up the quiona, then spoon over a large serving board or platter.

Flip the aubergine over to soak up the pan juices, then place on top of the quiona and pour over the tomatoes and any juices.

Lay over the lamb, then scatter with the cumin crunch and the coriander leaves.

Serve and enjoy.

Lay over the lamb, then scatter with the cumin crunch and the coriander leaves.

Serve and enjoy.

Mighty mackerel

WITH MIXED TOMATO & QUINOA SALAD

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Ingredients

· SALAD

· 1 mug (300g) of quinoa

· ½ a lemon

· 800 g ripe mixed-colour tomatoes

· 2 tablespoons extra virgin olive oil

· 1 tablespoon balsamic vinegar

· MACKEREL

· 4 x 200 g whole mackerel , scaled, gutted (ask your fishmonger), from sustainable sources, ask your fishmonger

· 1 heaped teaspoon ground coriander

· olive oil

· 2 sprigs of fresh rosemary

· 2 cloves of garlic (optional)

· TO SERVE

· 2 heaped tablespoons natural yoghurt (goats, koyo or Coyo)

· 2 heaped teaspoons jarred grated horseradish (optional)

· a couple of sprigs of fresh basil

Method

Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Large frying pan, high heat

START COOKING Put 1 mug of quinoa and 2 mugs of boiling water into the medium pan with a pinch of sea salt and the lemon half, then pop the lid on and stir every now and again.

On greaseproof paper, score the mackerel on both sides at 2cm intervals down to the bone. Rub all over with salt, black pepper and the ground coriander, then put into the large frying pan with 1 tablespoon of olive oil.

Slice the tomatoes any way you like and arrange on a large board or platter, then finely slice and sprinkle over with a little salt

Strip the rosemary leaves over the fish, then crush and add the whole garlic cloves, (optional). Turn the fish when golden (roughly 4 to 5 minutes on each side).

When the quinoa is cooked (after roughly 10 minutes), drain it and use tongs to squeeze over the lemon juice, then spoon the quinoa into the centre of the tomatoes.

Drizzle with 2 tablespoons of extra virgin olive oil and the balsamic, and a pinch of salt and pepper. Lay the crispy fish on top.

Mix the yoghurt and horseradish together and dollop it over the fish. Pick over the basil leaves and serve.

COCONUT FISH BAKE

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Yield: 4 servings

Level: Easy

Ingredients

· 2 cloves garlic, minced (COOKED WELL)

· 1 can of coconut milk

· ¼ cup sunflower oil (or substitute other neutral oil such as almond oil or rape seed oil)

· 1 lime, freshly squeezed

· 1½ tablespoons curry powder

· ¼ teaspoon crushed red pepper flakes (optional)

· 1 cup shredded carrots

· 10 sugar snap peas can be left whole or chopped

· 1 pound wild-caught, certified sustainable cod (or other white fish such as haddock or halibut), cut into four equally sized portions

· ¼ cup basil, chopped

· Salt

Instructions

1. Preheat oven to 400 degrees F.

2. To a medium baking dish, add the garlic, coconut milk, oil, lime juice, curry powder, and crushed red pepper flakes. Add a pinch of salt, and whisk ingredients until sauce is well combined.

3. Add the bell pepper, carrots, and sugar snap peas, and season thoroughly with salt. Stir until vegetables are well coated with sauce and evenly distributed through the dish.

4. Cover the baking dish and cook for 15 minutes.

5. Remove dish from oven and carefully remove cover. Season the fish with salt, and nestle each piece of fish into the baking dish so that no two pieces of fish are overlapping.

6. Cover the baking dish and cook for about 15-18 minutes longer, or until fish is flaky, white, and opaque through the center.

7. Transfer fish to serving plates and add heaping spoonful’s of vegetables and coconut curry sauce. Top with chopped basil. Serve over rice.

Salmon and Veggie Bake

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INGREDIENTS

· 1 ¼ lbs. Wild-caught salmon, cut into 4 portions

· 1 lb. sweet potato (about 1 medium)

· ½ butternut squash

· 2 carrots

· 2 Tbsp of olive oil.

· 2 tabsp of honey mustard, from jar

· 1 Tbsp. fresh dill (or ½ tsp. dried dill)

· Sea salt and black pepper

· ½ lemon, thinly sliced

INSTRUCTIONS

1. Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.

2. Wash sweet potatoes and pat dry. Using a knife or slicer, thinly slice the sweet potato (with peel intact) into rounds about ⅛th inch thick.

3. Place sweet potatoes on baking sheet. Add butternut squash and carrots. Drizzle 1 ½ Tbsp olive oil and honey mustard over vegetables. Toss to coat.

4. Spread vegetables in a thin layer, making a space for each of the salmon filets. Nestle salmon filets into the vegetables then drizzle them with the remaining ½ Tbsp. dressing of oil and honey mustard seeds.

5. Arrange lemon slices over the top of each filet. Sprinkle salmon and vegetables with dill, sea salt and pepper.

6. Place pan in preheated oven and bake for 20 minutes. After 20 minutes, check salmon for doneness. If it flakes easily with a fork and is no longer opaque then it’s done. Remove it to plate and loosely cover with a second plate or a lid. Return vegetables to over and continue cooking an additional 5-10 minutes or until sweet potatoes are tender.

7. Remove pan from oven. Serve salmon and vegetables with additional lime wedges and sea salt and pepper, if desired.



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