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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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Zoodles with Heirloom Tomatoes & Vegan Pesto Sauce

My Go-To Guilt-Free Summer Pasta
August 15, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Zoodles with Vegan Pesto Sauce and Heirloom Cherry Tomatoes, recipe by @waitingonmarthaHomemade Zoodles with Cherry Tomatoes, Recipe by @waitingonmartha

If you’re sensing a pattern with my summer cooking, then you’re certainly right; I’m all about simple, easy and seasonal dishes this time of year.  And this zoodles recipe is no exception.  Ever since the team spent the afternoon with Gwyneth Paltrow’s It’s All Easy & Williams-Sonoma, I’ve been #TeamZoodles.  They really are such an easy (emphasis on EASY) and healthy alternative to your grain pasta, and beyond perfect for a summertime, or any time, meal in a pinch.  

If you haven’t tried zoodles yet, let me just make a quick ten second pitch about why you’re missing out.  I’ve stated it numerous times that they’re so easy to make (just get yourself one of THESE), and obviously a lot less calories than your traditional pasta, but let’s talk taste.  The zucchini ribbons take on a deceiving likeness to linguine, but the trick is to not cook them too long.  Zoodles literally only need two minutes of sautéing…just enough to heat them through with your chosen sauce, but you need them to maintain their crunch.  The crunch is key; when you over-cook, or over-sauté zoodles, they can turn to mush (which is no good).

Now when it comes to the sauces, I really believe zoodles pair best with a lighter sauce that has tons of bold flavor; think a spicy red, garlicky olive oil, or my go-to vegan pesto (see below).  As I blogged before, I try to keep dairy out of my diet, and traditional pestos have loads of Parmesan.  But since I love pesto, I set out to create a vegan pesto that didn’t taste vegan.  And friends, I have found it!  Fresh basil, oregano, and cilantro from my garden paired with walnuts, salt, pepper, high quality olive oil and TONS of fresh garlic come together for what I think is better than the original version.  As you read through the recipe note that I prefer my pesto a bit on the chunky side, and very garlicky for that extra kick, but you can easily adjust to reach your desired consistency and taste. See for yourself, and let me know when you do!  Truly, MKR

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Zoodles with Heirloom Tomatoes & Vegan Pesto Sauce
Serves 4
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Zoodles
  1. 5-6 Zucchinis, spiralized into zoodles
  2. 1 pint heirloom cherry tomatoes, halved
  3. vegan pesto sauce (see instructions below)
  4. Red pepper flakes, optional
  5. Salt & pepper to taste
Vegan Pesto Sauce
  1. 1 cup walnuts
  2. equal parts oregano and cilantro, but double that in basil (I like mine really garlicky so I use 5-6 fresh garlic cloves)
  3. Salt and pepper, to taste
  4. 1/2-3/4 cup olive oil
  5. 5-6 large fresh garlic cloves
Instructions
  1. For the vegan pesto sauce...
  2. Combine fresh basil, fresh oregano, fresh cilantro, walnuts, salt, pepper, 1/2 cup of olive oil and fresh garlic cloves in a mixer and blend. Keep adding olive oil to reach your desired consistency, and add salt and pepper to taste. (I like my pesto on the chunky side.)
  3. For the Zoodles...
  4. In a large saute pan, add the zoodles and pesto sauce and cook until just warm and combined (approximately 2-4 minutes). You don't want to over cook because you want to keep your zucchini noodles crisp.
  5. Top with fresh heirloom tomatoes and red pepper flakes and serve.
Welcome by Waiting on Martha https://waitingonmartha.com/
 

Photography, Rustic White for Waiting on Martha

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