Everyday Dinner

One Sheet Pan Herb Crusted Salmon with Garlicky Green Beans & Cherry Tomatoes

A seasonal favorite with a super easy clean-up
September 15, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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One sheet herb crusted salmon recipe by @waitingonmarthaHerb crusted salmon with green beans and cherry tomatoes, recipe @waitingonmartha

When any meal I make tastes good I celebrate.  When any meal I make tastes good, looks way more difficult than it actually is to create, and is crazy easy to clean up I dance a little jig in unedited pure joy.  Really, I do dance a little jig.  And that little jig is currently happening thanks to my drool-worthy, uber healthy, one sheet pan salmon with garlicky green beans and cherry tomatoes.  

It’s a delightful recipe to have up your sleeve, as it’s just as easy as it is elegant.  It makes for a wonderfully elevated weeknight meal (we’re still making weeknight meals a priority), while also serving as an instant crowd-pleaser for any dinner party. And while I’m not personally a huge salmon fan, even I can always be tempted with one of these herb crusted, wild-caught salmon filets alongside some of my favorite vibrant, seasonal veggies.  

For today’s one sheet pan salmon, I topped the salmon filets with an homemade herb mixture of minced garlic, chopped parsley, thyme, oregano, basil, a little rosemary and olive oil from my herb garden (check out our easy indoor herb garden tutorial). I then added fresh, farmers market green beans and heirloom cherry tomatoes onto the sheet with the salmon filets.  You can, of course, include any of your favorite seasonal vegetables here; I like to use whatever I’ve picked up in my farmers market haul from the weekend before. 

In true one-sheet-pan form, I baked everything on a baking sheet lined with parchment paper, which preserves my sheet pan and allows for the easiest clean up.  Plus there’s just something about how well all of these flavors bake and meld together that really just makes this an A+ all around. Tell me, do you think you’ll give my one sheet pan salmon a go?  Truly, MKR

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One Sheet Pan Herb Crusted Salmon with Garlicky Green Beans & Heirloom Cherry Tomatoes
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 large filet wild caught salmon (or 4 individual filets) with skin-on and de-boned
  2. fresh green beans, whole
  3. 2 pints heirloom cherry tomatoes
  4. 2 shallots, sliced
  5. 3 garlic cloves, rough chopped
  6. salt and pepper, to taste
  7. 4 tbs+ olive oil
  8. 2-3 tbs. balsamic vinegar
  9. herb mixture*
  10. 1 sheet parchment paper
*for herb mixture
  1. 8 cloves of garlic
  2. handful parsley, thyme, oregano, basil and a little rosemary, chopped
  3. 1 tablespoon olive oil
  4. Salt & pepper
Instructions
  1. Preheat oven to 400 F degrees.
  2. Assemble tomatoes to one side of the sheet pan and season with salt, pepper and drizzle balsamic vinegar on top.
  3. Add green beans to sheet pan, top with sliced shallots and rough chopped garlic. Season with salt, pepper, and drizzle olive oil on top.
  4. Make herb mixture; combine all chopped herbs into a pile on cutting board. Drizzle with olive oil and mix into a paste with your fingers (only enough for it all to bind together).
  5. Assemble salmon filets on sheet pan and rub herb mixture on top.
  6. Cook for approx. 20 minutes (or until tomatoes are bursting).
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Vegan Fettucine Alfredo with Broccoli and Homemade Garlic Bread

A lighter, healthier take on my all-time favorite pasta dish
September 12, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Vegan Fettucine Alfredo recipe by @waitingonmartha Vegan Fettucine Alfredo recipe by Waiting on Martha

Fettuccine alfredo is probably my all-time favorite pasta. It’s that guilty pleasure dish that you just know is going to hit the spot.  But like any of you know who have tried to recreate a healthy version of this dish too, it’s tough.  I’ve been trying to perfect my vegan fettuccine alfredo recipe for what feels like forever.  I’ve seen versions of the dish with soy milk, white wine cashew cream, potatoes and more…but all of them seemed to sort of simply fall flat.  

When I think of my favorite fettuccine alfredo, I think of the creamy, rich sauce…nothing watery or bland.  And friends, I think I’ve finally figured it out vegan-style.  And you don’t have to be vegan to enjoy this rendition; it’s good for all of us to cut back on the heavy stuff like heavy cream and cheese once in awhile.  In the recipe below, I’ve used cauliflower, garlic, almond milk, nutritional yeast and salt and pepper, and thrown it all in my blender.  The result?  A lighter sauce that’s low-fat, dairy-free, but still has that creamy, rich and warming consistency of a true alfredo.  I may even prefer it to the original now!  Truly, MKR 

P.S. For more vegan recipes, try my Vegan Broccoli Salad, my Vegan Everything Bowl & Spicy Vegan Lettuce Wraps. xo

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Vegan Fettuccine Alfredo Pasta with Broccoli
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 cloves of garlic, diced
  2. 1 teaspoon extra virgin olive oil
  3. 2 cups cauliflower, boiled/cooked through
  4. 1 cup almond milk, plus more for consistency
  5. 1 handfull of parsley, finley chopped
  6. Salt and freshly ground pepper, to taste
  7. 1 tablespoon nutritional yeast
  8. 6 ounces uncooked fettuccine pasta
  9. 2 cups of broccoli florets, blanched
Instructions
  1. Over medium-high heat sauté the garlic with olive oil until golden brown, about 2-3 minutes, set aside.
  2. In a large pot of water bring cauliflower to a boil and cook until when you prick it with a fork it's soft.
  3. While the cauliflower is cooking bring another large pot of salted water to a boil and cook the pasta al dente according to package directions.
  4. While the pasta is cooking and once cooked through add to a blender along with the garlic, almond milk salt, pepper, and nutritional yeast. Blend until smooth. Add parsley and pulse just barley mixing.
  5. Drain the pasta and pour it into the pan on medium low, top with the sauce, and broccoli, stir and cook until the broccoli is warmed through 2-3 minutes. Plate the finished mixture and enjoy!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Sheet Pan Tomatillo Salsa Chicken and Potatoes with KitchenAid

We've Teamed Up With KitchenAid® to Share an Easy Weeknight Dinner That's Sure to Impress
August 29, 2016
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Sheet Pan Tomatillo Salsa Chicken with Potatoes & Red OnionsSheet Pan Tomatillo Salsa Chicken with Potatoes & Red OnionsSheet Pan Tomatillo Salsa Chicken with Potatoes & Red OnionsHomemade Tomatillo Salsa Recipe, Waiting On Martha

Out of all the appliances I use in my kitchen on a daily basis I’d have to say my blender feels the most love.  I use it for everything from morning smoothies to sauces and soups; it’s practically replaced my food processer.  So when KitchenAid® asked if I’d whirl up a few recipes with their new Pro Line® Series Blender I jumped at the opportunity.  

When the blender arrived I quickly found a home for it on my counter and began experimenting…really putting it to the test.  Spinning, chopping and pulsing my morning smoothies, salsas, sauces, and soup.  I mean if I was truly going to write and share it will all of you I needed to know, was it really better than my current beloved blender.  And shockingly the answer was yes.  Here’s why: the top was so much easier to work with especially when you needed to remove it during mixing.  It has more power.  And probably my favorite part, it self cleans! Just add a drop of soap and a little water and press go.  Game changer.  

So now that we’ve established why I love the KitchenAid® ProLine® Series Blender, let’s talk about what I actually made…Sheet Pan Tomatillo Salsa Chicken with Potatoes and Red Onions.  If you follow along on Snapchat or Instagram then you’d know I have a little garden where I’m growing cilantro, onions, jalepenos, peppers, and a HUGE tomatillo plant.  Why tomatillos?  Because the hubs and I LOVE tomatillo salsa.  And I may be biased, but I really believe I make the best tomatillo salsa (the secret is in the roasting and the sugar).  If you’re not familiar with tomatillos they are bright green with a tart flavor and known as the Mexican husk tomato (you actually have to remove the husk from the tomatillo).  You can usually find them in your local Whole Foods in the produce section by the jalepenos.  And while we’ve always enjoyed the tomatillo salsa on tacos and with chips I wanted to mix it up and incorporate it in a more traditional way.  Enter chicken, potatoes and red onions.  

I love making chicken in a roasting or sheet pan because of the natural caramelization process that happens to the chicken and whatever else you roast with it; in this case red bliss baby potatoes and red onions.  Topped with a herb, garlic, olive oil and onion rub and doused with fresh tomatillo salsa from the blender you are in for an easy and amazing meal that is so much easier to make than it looks.  Snag the recipes below and let me know how it turns out for you and your family!  Truly, MKR

P.S.  I’ve went through quite a few blenders in my lifetime; from the under $60 versions when I was twenty-two living in my shoebox of an apartment, to the mid-range, and finally making it up to the splurge worthy model thanks to our wedding registry.  And one things for sure, I should have just splurged in the beginning.  If a blender is something you’ll use and have for years to come then bite the bullet and pony up for the Pro Line® otherwise you’ll be replace your mid-tier model every single year. xo

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Sheet Pan Tomatillo Salsa Chicken and Potatoes
Serves 6
Write a review
Save Recipe
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. For the salsa...
  2. 6-8 Tomatillos husked, halved & roasted (just place on a roasting pan and roast in the oven until the tomatillos begin to burst and brown
  3. 1 Red onion, quartered
  4. 1 handful of cilantro
  5. 1 Jalepeno, halved
  6. 4 Garlic cloves
  7. Juice of 2 limes
  8. 1-2 Tablespoons of sugar
  9. pinch of salt
  10. For the chicken...
  11. 2 Organic whole chickens, broken down
  12. 2 red onions, cut into quarters
  13. 1 bag of baby red bliss potatoes halved
  14. Olive oil
  15. Salt and pepper
  16. 5-6 garlic cloves
  17. For the garlic herb rub...
  18. 1/2 red onion, finely diced
  19. 4-5 garlic cloves, finely diced
  20. 1 handful of parsley, finely diced
  21. 1 handful of cilantro, finely diced
  22. 1-2 tablespoons of olive oil
  23. Pink of salt and pepper
Instructions
  1. Preheat oven to 425 degrees
  2. In a blender add all of the ingredients for the Tomatillo salsa and blend until combined. Keep tasting and adjust, sugar and salt levels accordingly. Set aside.
  3. Creat the herb mixture. Simply mix the the finely diced onion, garlic, and herbs with olive oil; mixing together with your fingers till it becomes almost a thick, chunky paste. Set aside.
  4. In a large roasting pan or sheet pan place chicken, potatoes, onions, and garlic cloves evenly. Sprinkle salt & pepper over everything.
  5. Take the herb mixture and spread over each piece of chicken evenly. Drizzle everything in the roasting pan with olive oil and place in the oven to cook.
  6. Approximately 30 minutes into cooking drizzle a quarter of the Tomatillo Salsa over the chicken. Continue to cook the chicken until through, approximately 15 more minutes.
  7. Remove pan from the oven and drizzle the entire mixture with the Tomatillo Salsa, reserving 1/4 of it for additional dipping.
  8. Plate or simply serve directly from the sheet pan and enjoy.
Notes
  1. **In breaking down a whole chicken you should save the caracas and any additional pieces not used for homemade chicken stock**
Welcome by Waiting on Martha https://waitingonmartha.com/

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