3 Healthy Sheet-Pan Dinners a Foodie Makes When She Doesn't Have Time to Cook

Updated 02/01/19
Healthy sheet-pan dinners
Aubrie Pick

Simply put, are genius. A busy home cook's dream, these brilliant require little to no effort. Most recipes involve briefly marinating a protein of choice, chopping up some fresh veggies, and seasoning it all with a few staple pantry spices before tossing everything on a single sheet to roast in the oven. Here at MyDomaine, we've made no effort to conceal our love for the  that makes these easy recipes possible.

In search of inspired  to add to our arsenal, we turned to none other than best-selling cookbook author and beloved food blogger . Known for her ability to turn delicious flavors and simple ingredients into nutritious meals that work with any dietary restriction, Walker is a recipe creator who certainly falls into the genius category.

Here, she shares three healthy sheet-pan dinners from her new cookbook Eat What You Love, including the ridiculously easy honey-mustard salmon she makes when she doesn't have time to cook.

Honey-Mustard Sheet-Pan Salmon

Honey-Mustard Sheet-Pan Salmon
Aubrie Pick

"Sometimes to speed up dinner, I like to prep while I cook, especially if there are preliminary steps like preheating the oven or marinating. For this recipe, I marinate the salmon as the oven warms up, and at the same time, cut up vegetables and toss them with spices."
Serves: 4 to 6.

"Sometimes to speed up dinner, I like to prep while I cook, especially if there are preliminary steps like preheating the oven or marinating. For this recipe, I marinate the salmon as the oven warms up, and at the same time, cut up vegetables and toss them with spices."
Serves: 4 to 6.

1 tablespoon light-colored raw honey
1 tablespoon coarse-grain mustard
1⁄2 teaspoon white wine vinegar
1⁄2 teaspoon dried oregano
Fine sea salt and freshly ground black pepper
1 (2-pound) salmon fillet, pinbones removed
2 1⁄2 cups peeled, seeded, and cubed butternut squash
12 ounces brussels sprouts, trimmed and halved
2 cups cherry tomatoes (see Tidbits)
2 tablespoons avocado oil or melted ghee
1⁄2 teaspoon freshly squeezed lemon juice
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder
1⁄4 teaspoon dried oregano
1⁄8 teaspoon ground turmeric
1 lemon, thinly sliced crosswise

Ingredients:

1 tablespoon light-colored raw honey
1 tablespoon coarse-grain mustard
1⁄2 teaspoon white wine vinegar
1⁄2 teaspoon dried oregano
Fine sea salt and freshly ground black pepper
1 (2-pound) salmon fillet, pinbones removed
2 1⁄2 cups peeled, seeded, and cubed butternut squash
12 ounces brussels sprouts, trimmed and halved
2 cups cherry tomatoes (see Tidbits)
2 tablespoons avocado oil or melted ghee
1⁄2 teaspoon freshly squeezed lemon juice
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder
1⁄4 teaspoon dried oregano
1⁄8 teaspoon ground turmeric
1 lemon, thinly sliced crosswise

Directions:

Whisk together the honey, mustard, vinegar, oregano, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a small bowl. Place the salmon fillet in a baking dish and pour the marinade over the fish. Marinate for 15 minutes.

Preheat the oven to 400°F.

Meanwhile, in a large bowl, toss together the butternut squash, brussels sprouts, tomatoes, oil, lemon juice, garlic powder, onion powder, oregano, turmeric, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper. Scatter the vegetables around the outer edges of a large rimmed baking sheet.

Remove the salmon from the marinade, allowing any excess to drip back into the baking dish. Reserve the marinade. Place the salmon in the center of the baking sheet and arrange the lemon slices on top of the fish.

Roast for 16 to 18 minutes, brushing the fish with the reserved marinade every 5 minutes, until the fish flakes in the center and the vegetables are crisp-tender. Serve immediately with the roasted vegetables.

Williams Sonoma Traditionaltouch Half Sheet Pan
Williams Sonoma Traditionaltouch Half Sheet Pan $20
Williams Sonoma Blunt End Wood Spoon 12
Williams Sonoma Blunt End Wood Spoon 12" $13 $9
Williams Sonoma All Clad Stainless-Steel Precision Balloon Whisk
Williams Sonoma All Clad Stainless-Steel Precision Balloon Whisk $38

Moroccan Chicken Sheet-Pan Supper

Moroccan Chicken Sheet-Pan Supper
Aubrie Pick

"I'm a huge fan of sheet-pan suppers, but sometimes the meals lack flavor, or worse yet, all of the flavors blend together on the baking sheet and everything tastes the same. Don't worry, this is not one of those dishes! I love Moroccan flavors, and they are easy to replicate with just a handful of dried spices you likely already have in your pantry. The dried fruits and vegetables really stand out on their own, making this a winning dinner."

Serves: 4 to 6.

Ingredients:

11⁄2 cups mixed dried fruit (such as dates, apricots, figs, and cherries)
2 tablespoons dried parsley
Fine sea salt
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon sweet paprika
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon ground ginger
4 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
4 cloves garlic, crushed
6 chicken leg quarters (drumstick and thigh)
1 large yellow onion
1 medium butternut squash, peeled, halved, seeded, and cut into 2-inch cubes
Freshly ground black pepper
1⁄4 cup fresh mint leaves, for garnish
2 tablespoons pomegranate seeds, for garnish

11⁄2 cups mixed dried fruit (such as dates, apricots, figs, and cherries)
2 tablespoons dried parsley
Fine sea salt
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon sweet paprika
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon ground ginger
4 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
4 cloves garlic, crushed
6 chicken leg quarters (drumstick and thigh)
1 large yellow onion
1 medium butternut squash, peeled, halved, seeded, and cut into 2-inch cubes
Freshly ground black pepper
1⁄4 cup fresh mint leaves, for garnish
2 tablespoons pomegranate seeds, for garnish

Directions:

Place the dried fruit in a bowl and add enough hot water to cover. Soak for 10 minutes to rehydrate the fruit. Drain the water and cut the fruits in half if they are large.

Preheat the oven to 400°F.

In a small bowl, combine the parsley, 1 tablespoon salt, cumin, cinnamon, paprika, cayenne, turmeric, and ginger. In a large bowl, combine 2 tablespoons of the oil, the lemon juice, 2 cloves garlic, and 3 tablespoons of the spice mixture. Add the chicken pieces and toss, rubbing the chicken to coat each piece well. Arrange the chicken pieces, skin side up, on one side of a large rimmed baking sheet.
Cut the onion into 1⁄2- to 3⁄4-inch wedges, leaving some of the core attached so the slices stay intact.

In the same bowl that held the chicken, toss together the butternut squash, onion, the remaining 2 cloves garlic, the remaining 2 tablespoons oil, and the remaining spice blend. Season with salt and black pepper and toss again. Arrange the vegetable mixture in a single layer on the other side of the baking sheet.

Roast the chicken and vegetables for 20 minutes, then carefully sprinkle the rehydrated fruits around the baking sheet. Continue to roast until a thermometer inserted into the thickest part of the chicken leg registers 165°F and the butternut squash is tender, about 25 minutes more.

Williams Sonoma Goldtouch Nonstick Heavy Duty Sheet Pan
Williams Sonoma Goldtouch Nonstick Heavy Duty Sheet Pan $37
Williams Sonoma Global Ukon 3-Piece Starter Knife Set
Williams Sonoma Global Ukon 3-Piece Starter Knife Set $400 $200
Williams Sonoma Rosle Garlic Press
Williams Sonoma Rosle Garlic Press $49

Sheet-Pan Steak Fajitas

Sheet-Pan Steak Fajitas
Aubrie Pick

"Fajitas is the dish I turned to when eating at Mexican restaurants after going grain-free. It is easy to avoid the tortillas, and the sizzling Tex-Mex protein and vegetables really fill me up. This homemade version substitutes my grain-free wraps for the tortillas. I love to serve this with refried 'beans' or Mexican cauli rice."

Serves: 4 to 6.

Ingredients:

1 1⁄2 pounds flank steak, sliced against the grain into 1⁄4-inch strips
5 tablespoons avocado oil
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
2 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons ground cumin
Fine sea salt and freshly ground black pepper
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 small yellow onion, halved and thinly sliced into half-moons
8 to 12 Grain-Free Wraps (page 313) or lettuce cups, for serving (see Tidbits)
Guacamole (page 95), for serving
1⁄4 cup fresh cilantro leaves, for serving
1 lime, cut into wedges, for serving

1 1⁄2 pounds flank steak, sliced against the grain into 1⁄4-inch strips
5 tablespoons avocado oil
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
2 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons ground cumin
Fine sea salt and freshly ground black pepper
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 small yellow onion, halved and thinly sliced into half-moons
8 to 12 Grain-Free Wraps (page 313) or lettuce cups, for serving (see Tidbits)
Guacamole (page 95), for serving
1⁄4 cup fresh cilantro leaves, for serving
1 lime, cut into wedges, for serving

Directions:

Preheat the broiler with a rack placed about 4 inches from the heating element. Place a large rimmed baking sheet on the rack to preheat along with the broiler.

In a large bowl, combine the steak, 3 tablespoons of the oil, 1 tablespoon of the lime juice, the orange juice, garlic, chili powder, cumin, 1 teaspoon salt, and 1⁄2 teaspoon black pepper. Toss the steak to coat, then marinate for 15 minutes, or cover and store in the fridge for up to 2 days.

Place the bell peppers and onion in a second bowl and toss with the remaining 2 tablespoons oil and the remaining 1 tablespoon lime juice. Season generously with salt and black pepper.

Carefully remove the hot baking sheet from the oven and arrange the bell pepper and onion mixture in a single layer on it. Broil for 10 minutes, until the vegetables are crisp-tender. Remove the baking sheet from the oven and push the peppers and onion to the outer edges of the pan. Arrange the steak strips in the center of the baking sheet in a single layer. Broil for 3 minutes, until the steak is medium-rare and the vegetables are tender.

Serve the fajita filling with the wraps, guacamole, cilantro, and lime wedges on the side.

Tidbits: To make the steak easier to slice thinly, freeze it for 20 minutes before slicing.

Williams Sonoma Calphalon Signature Ceramic Nonstick Half Sheet Pan
Williams Sonoma Calphalon Signature Ceramic Nonstick Half Sheet Pan $50 $35
Williams Sonoma Shun Premier VGM Santoku
Williams Sonoma Shun Premier VGM Santoku $225 $140
Williams Sonoma Chef'n Lime Juicer
Williams Sonoma Chef'n Lime Juicer $20

Recipes from Danielle Walker's EAT WHAT YOU LOVE: Everyday Comfort You Crave Copyright © 2018 by Simple Writing Holdings, LLC. Published by Ten Speed Press, an imprint of Penguin Random House.

Danielle Walker Eat What You Love
Danielle Walker Eat What You Love $35 $25

Up next: My sheet pan is the most used tool in my kitchen—here are .

Related Stories