The past few weeks have been weird: PACKED Saturdays with really low-key Sundays. It’s kind of lovely. It’s be more lovely if I could sleep past 7am, but the concept of going to bed knowing you don’t HAVE to get up for anything (other than a dog, kids, and the endless to-do’s…I know you feel me) is not an under-rated feeling.
And ahem, I don’t get up all that early for work. And my kids, they’re not getting up all that early these days, either. We’re in the middle of the dark-dark mornings and my kiddos are incredibly unhappy about getting up in the mornings, especially Piper.
After the next few weekends, things calm down just a bit. They calm down in the sense that there may be 1-2 weekends before the holiday season is in full swing. That’s a little crazy to even think about at this stage, but after Halloween, it’s like Thanksgiving, Christmas, and then the endless winter that is Q1 of each year living in Michigan.
And by Q1, I really mean MOST of the first half of the year. But, we make the most of it and I always look forward to the first snowfall, our first fire, hot cocoa on the weekends, ice skating, hiking the dunes in the winter wonderland, outdoor beer fests, and yeah…it’s not ALL bad.
Just like my kids and dinnertime. It’s not always all bad. When they’re hungry, they eat quite a bit better. For us, that has been later dinner times thanks to soccer and shockingly, it’s my “vegetarian” (who’s no longer vegetarian other than at times of convenience) who’s being a bit more adventurous with food lately.
My kids have recently told me that they like broccoli and carrots more than some other veggies and noodles are ALWAYS a hit. My sheet pan meal didn’t come out as beautiful as the original recipe, but I did go the route of a homemade rub versus a store-bought prepared salmon. That said, you do you and simple is always good! Any version of veggies, rice noodles, salmon, and the finger-lickin’ good sauce is sure to please!
- 1/2 cup rice vinegar
- 2 Tbsp cornstarch
- 2 Tbsp brown sugar
- 2/3 cup low-sodium soy sauce
- 2 Tbsp toasted sesame oil
- 2 tsp Sriracha sauce
- 1/2 tsp crushed red pepper flakes
- 2 Tbsp minced garlic
- 2 Tbsp fresh ginger, root, paste or minced
- 2 heads broccoli (~32 oz), cut into florets
- 6 carrots, peeled and cut into thick coins
- 24 oz salmon filets
- 12 oz thin rice noodles
- 1/2 cup sliced green onions, chopped
- 2 Tbsp sesame seeds
- 1/2 cup chopped cilantro
- 1/2 tsp salt
- 1 1/2 tsp sugar
- 1/8 tsp ground white pepper
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Chinese five spice powder
- 1 tsp ground ginger
- Preheat oven to 400 degrees F.
- Whisk together sauce ingredients in a small bowl until well-combined; set aside.
- Line 1 large or 2 small baking sheets with parchment paper and place prepped broccoli and carrots on the baking sheets. Pour 1/2 cup sauce over the broccoli and carrots and toss to coat. Arrange veggies in a single layer, covering the baking sheets. Set aside remaining sauce.
- Roast veggies for 15 minutes.
- Mix together the rub ingredients until well-combined.
- Add the salmon filets on top of the partially cooked veggies. Evenly spread over the flesh of the salmon filets, rubbing to coat the surface of the fish. Return to oven and bake for 12 minutes more.
- Meanwhile, cook rice noodles according to package directions. Drain and toss with remaining sauce.
- Place noodles on baking sheets with the broccoli, carrots, and salmon for a fun presentation, garnished with green onion, sesame seeds, and cilantro.
Recipe adapted from The Food Charlatan
Nutrition Information:Serving Size: 1/6 recipe
Amount Per Serving: Calories: 618Total Fat: 20.8gCholesterol: 60mgSodium: 945mgCarbohydrates: 69.3gFiber: 6.5gSugar: 11.6gProtein: 31.8g
I love a good sheet pan meal!
- Sheet Pan Buffalo Shrimp and Veggies
- Sheet Pan BBQ Meatloaf Dinner
- Sheet Pan Balsamic Pork Tenderloin with Fall Veggies
- Easy Sheet Pan Cajun Sausage and Veggies
- Sheet Pan Cuban and Black Bean Rice Bowls
Weekly Menu: October 16th – 20th
- Sunday: scrambled eggs and bagels
- Monday: Butternut Squash, Chicken, and Wild Rice Casserole
- Tuesday: Basmati Rice with Slow Cooker Beef Shawarma and Cucumber Salad
- Wednesday: Garlic Mushroom Cauliflower Skillet with fish filets
- Thursday: Beef tacos with guacamole and corn