Citrus Spice Simple Sheet Pan Dinner

Updated: Jan 7

Simple & Delicious

By: Pam Smith, RDN


Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from March 2019 in a live recording in theP.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. (Find the video at Videos > Albums > Winter 2019.) Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

Marinated artichoke hearts get super-crispy and addictively flavorful when roasted -- making them the secret star of this simple sheet pan dinner. - Pam Smith, RDN

Citrus Spice Simple Sheet Pan Dinner


Yields: 4 Servings


Ingredients

  • 3/4 lb. Yukon Gold or baby gourmet potatoes, cut into 1 ½ inch pieces

  • 1 (12-oz.) jar marinated artichokes, drained

  • 3 tablespoons extra virgin olive oil, divided

  • 1 tablespoon P.S. Flavor!™ Caribbean Kitchen, divided

  • 1/2 lb. green beans, preferably haricots verts, trimmed

  • 4 garlic cloves, sliced

  • 1 cup cherry or grape tomatoes, halved

  • 1/4 cup pitted Kalamata olives, halved

  • 2 tablespoons P.S. Flavor!™ Citrus Spice

  • 4 (4-6 ounce) skinless salmon, halibut or cod fillets, or boneless chicken breasts

  • 1/2 cup olive oil mayonnaise

  • 1 tablespoon grainy mustard

  • 1 teaspoon finely grated lemon zest, Meyer lemon if available

  • 3 tablespoons fresh lemon juice, Meyer lemon if available

  • 1/2 tablespoon capers, rinsed and chopped

  • 2 tablespoons cilantro or basil, finely chopped

  • 1/4 cup cilantro or basil leaves (from about ½ bunch)

Method

  1. Place a rimmed baking sheet on center rack of oven; preheat to 450° F.

  2. Toss potatoes, artichokes, 1 1/2 tablespoon oil and 2 teaspoons P.S. Flavor!™ Caribbean Kitchen in a large bowl. Arrange in an even layer on preheated sheet pan and roast, tossing once halfway through, until nicely browned, about 18 minutes.

  3. Toss green beans, garlic, tomatoes, olives, 1 tablespoon oil, and remaining 1 teaspoon P.S. Flavor!™ Caribbean Kitchen in same bowl.

  4. If using chicken, butterfly the breasts to make a thinner even piece for cooking. Brush chicken or fish with remaining oil, and season on both sides with P.S. Flavor!™ Citrus Spice seasoning.

  5. Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of the pan. Place fish or chicken breasts on another third, then the green bean mixture on remaining third. Roast until fish or chicken is cooked through, about 8 minutes for fish, about 12 for chicken.

  6. Meanwhile, whisk mayonnaise, mustard, lemon zest, lemon juice, capers, chopped herbs, and remaining P.S. Flavor!™ Caribbean Kitchen in a small bowl.

  7. Transfer fish or chicken to a platter or serving plates. Serve with roasted vegetables and drizzle sauce on fish and around plate. Top with fresh cilantro or basil leaves.


 

Pam's Note


Marinated artichoke hearts get super-crispy and addictively flavorful when roasted — making them the secret star of this simple sheet pan dinner.


 


 

Grocery List


SEAFOOD/POULTRY 4 (4-6 ounce) skinless salmon, halibut or cod fillets, or boneless chicken breasts

PRODUCE 3/4 lb. Yukon Gold or baby gourmet potatoes 1/2 lb. green beans, preferably haricots verts 4 garlic cloves 1 cup cherry or grape tomatoes 2 lemons (preferably Meyer) 1 bunch fresh cilantro or basil


MISCELLANEOUS 1 (12-oz.) jar marinated artichokes, drained 1/2 Tbsp. capers 1/4 cup pitted Kalamata olives

CHECK YOUR PANTRY FOR: Extra virgin olive oil Olive oil mayonnaise Grainy mustard


P.S. FLAVOR!™ SPICES Caribbean Kitchen Citrus Spice

 

Prep Sheet

EQUIPMENT Rimmed baking sheet Cutting board Medium bowl Small bowl Colander Chef’s knife Measuring cups Measuring spoons Wooden spoon or rubber spatula Whisk Brush Citrus squeezer Citrus grater Platter or plates for serving


PRE-PREPPED INGREDIENTS 3/4 lb. Yukon Gold or baby gourmet potatoes, cut into 1 ½ inch pieces 1/2 lb. green beans, preferably haricot verts, trimmed 4 garlic cloves, sliced 1 cup cherry or grape tomatoes, halved 1/4 cup pitted Kalamata olives, halved 1 teaspoon finely grated lemon zest, preferably Meyer 3 tablespoons fresh lemon juice, preferably Meyer 1/2 tablespoon capers, rinsed and chopped 2 tablespoons cilantro or basil, finely chopped


INGREDIENTS TO HAVE READY 4 (4-6 ounce) skinless salmon, halibut or cod fillets, or boneless chicken breasts 1 (12-oz.) jar marinated artichokes, drained 3 tablespoons extra virgin olive oil, divided 1/2 cup olive oil mayonnaise 1 tablespoon grainy mustard 1/4 cup cilantro or basil leaves (from about ½ bunch) 1 tablespoon P.S. Flavor!™ Caribbean Kitchen, divided 2 tablespoons P.S. Flavor!™ Citrus Spice

 

Watch this meal come to life here:




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