COOKIE SHEET PAN RECIPES

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SALMON AND ASPARAGUS SHEET-PAN DINNER - PILLSBURY.COM



Salmon and Asparagus Sheet-Pan Dinner - Pillsbury.com image

When fish is on the dinner menu, nothing could be easier than this sheet-pan salmon with asparagus! In just 15 minutes of prep time (and 30 minutes total), you can have a complete dinner ready to serve your whole family. Bonus: Lining the sheet pan with parchment paper makes cleanup a total breeze.

Provided by Pillsbury Kitchens

Total Time 30 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 9

4 (6 oz) salmon filets
1/4 cup olive oil
1/2 teaspoon coarse (kosher) salt
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup shredded Parmesan cheese
2 teaspoons grated lemon peel
1/4 teaspoon ground pepper
1 lb fresh asparagus spears, trimmed
2 cloves garlic, finely chopped

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper.
  • Pat salmon dry with paper towel. Place salmon, skin side down, in center of pan. Brush with 1 tablespoon of the olive oil. Sprinkle with 1/4 teaspoon of the salt.
  • In small bowl, mix 2 tablespoons of the olive oil, the bread crumbs, 1/4 cup of the Parmesan cheese, 1 teaspoon of the lemon peel and the pepper until well mixed. Sprinkle evenly over salmon filets.
  • In 2-quart resealable food-storage plastic bag, shake asparagus, garlic, remaining 1 tablespoon olive oil and remaining 1 teaspoon lemon peel until well coated. Arrange asparagus around salmon filets.
  • Bake 15 to 18 minutes or until salmon flakes easily with fork and asparagus is tender. Sprinkle asparagus with remaining 1/4 cup Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 520 , CarbohydrateContent 16 g, CholesterolContent 90 mg, FatContent 4 , FiberContent 2 g, ProteinContent 38 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 440 mg, SugarContent 3 g, TransFatContent 0 g

SHEET-PAN ROASTED BRUSSELS SPROUTS, BACON AND SHALLOTS ...



Sheet-Pan Roasted Brussels Sprouts, Bacon and Shallots ... image

Easy and just the right amount of sophisticated, this spin on Brussels sprouts features shallots and bacon, plus a flavor boost from vinegar and brown sugar make this side dish unforgettable. There will be no upturned noses when you serve these Brussels sprouts!

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 8

2 1/2 lb Brussels sprouts, trimmed, halved (8 1/2 cups)
5 medium shallots, thinly sliced (1 1/4 cups)
6 slices thick-cut bacon, chopped
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cider vinegar
2 teaspoons packed brown sugar

Steps:

  • Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Place Brussels sprouts, shallots and bacon on sheet pan. Drizzle with oil, salt and pepper; toss to coat.
  • Roast uncovered 30 to 35 minutes, stirring after 20 minutes, until Brussels sprouts are fork-tender and bacon is cooked.
  • Meanwhile, in small bowl, combine vinegar and brown sugar. Stir with whisk until sugar is dissolved.
  • Remove sheet pan from oven. Drizzle with vinegar mixture; toss to coat.

Nutrition Facts : Calories 140 , CarbohydrateContent 18 g, CholesterolContent 5 mg, FatContent 0 , FiberContent 6 g, ProteinContent 7 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 430 mg, SugarContent 6 g, TransFatContent 0 g

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