Sheet Pan Honeyed Salmon and Carrots
With a sprinkling of spices and a drizzle of honey and oil, this sheet pan honeyed salmon recipe is a delicious low-carb dinner!
Sheet Pan Honeyed Salmon and Carrots Recipe
It is no secret that I do not enjoy meal prep or planning for that matter.
I enjoy creating recipes, but when it comes to the planning and prep, well, let’s just say it’s not my favorite.
That being said, the simpler and quicker I can make a healthy but yummy meal the better.
This is one of our go-to sheet pan dinner recipes that happens to be low carb, gluten-free, and dairy-free.
Two of my other favorite sheet pan dinners include this cheddar tuna melt recipe with artisan bread, a creamy tuna mix, and delicious homemade pesto.
The second is this candied carrots and pork chops recipe.
It requires a few spices from your pantry, a drizzling of olive oil, and a glaze of honey to make a fabulous sheet pan dinner.
Bon appetit!
For more delicious sheet pan recipes be sure to check out:
Sheet Pan Honeyed Salmon and Carrots Recipe
My cooking philosophy is to keep it “healthy and easy.”
Recipes at Hammers N Hugs will include all-natural ingredients that can often be frozen and have been tested and approved by friends and family!
If you give this recipe a try, then tag me @ahna_hammersnhugs or use the hashtag #hammersnhugs.
I would LOVE to hear from you!
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Sheet Pan Honeyed Salmon & Carrots
Equipment
- Sheet Pan
Ingredients
- 4 6 oz salmon fillets
- 1 16 oz bag mini carrots
- 1/4 c extra virgin olive oil
- 1/4 c honey
- garlic powder
- salt
- parsely
Instructions
- Place the salmon fillets and carrots on a large sheet pan.
- Drizzle the olive oil and honey over the salmon and carrots and sprinkle with the garlic powder, salt and parsely.
- Toss the carrots to coat thoroughly.
- Bake on the top rack at 425F for 25 minutes.
Freezing Instructions
- Place all the ingredients in a freezer safe gallon bag except the salmon. Mix thoroughly. Add the salmon gently coating with the mixture in the bag. Seal tightly and lay flat in a freezer. Prior to baking allow to thaw overnight in fridge. Bake as instructed above.
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