As a Foodie and Runner, my post-workout meals have to be delicious while giving me the necessary nutrients to stay healthy and recover efficiently.
I’ve cooked and tried a wide range of recipes. One meal that I tried which stood out the most this year and have cooked repeatedly is Tasty’s “One-Pan Salmon and Veggies.” I adapted this recipe with my favorite type of fish, Alaskan Halibut, and followed the recipe accordingly by doubling the serving size. Not only was this easy and fast to make but also delicious and healthy with a balance of carbs, protein and veg as well as use of whole foods.
One-Pan Alaskan Halibut and Veggies
Adapted from Tasty’s “One-Pan Salmon and Veggies”
Ingredients for 4 servings
- Baby Potatoes (2 pounds)
- Extra Virgin Olive Oil (8 tablespoons)
- Salt and Pepper, to taste
- 8 cloves of garlic (minced)
- Lemon juice (8 tablespoons)
- Fresh thyme (4 sprigs)
- Ginger (4 teaspoons)
- Alaskan Halibut (4 filets)
- 2 bunches of asparagus
- Preheat oven to 400 degrees Fahrenheit.
- Cover 2 sheet pans with aluminum foil.
- Spread out potatoes on the pan. Drizzle olive oil over them. Season with salt and pepper. Add a tablespoon of lemon juice to each sheet pan of potatoes.
- Bake for 30 minutes.
- Make the glaze for the fish. Mix together salt, pepper, ginger, minced garlic, 4 tablespoons of olive oil and 4 tablespoons of lemon juice.
- Remove the sheet pans of potatoes from the oven. Push them up to the top of the pans. Place two filets of the Alaskan Halibut on each pan. Brush both sides of the filets with the glaze. Place one sprig of thyme on top of each filet.
- Place the asparagus on each pan. Drizzle them, each pan, with one tablespoon of olive oil and one tablespoon of lemon juice. Sprinkle them with salt and pepper.
- Place the pan in the oven to cook for 20 – 24 minutes.
After a long day of work and a great a run or strength-training workout, this meal hits the spot. As a Foodie who tries and eats out a lot, this is also a great, “rebound” meal at home. Already prepared and cooked a head of time, it’s quick and convenient to just throw it the microwave and reheat in under five minutes.
In addition, it’s also quick and easy to prepare in advance for the week to cover dinner (or even lunch if you prefer to pack and bring to work). The best part of this dish is that it doesn’t have that “fishy” smell (which I don’t like as it can stink up your home or even in the kitchen area at work). The aroma (and even flavor) of the lemon and thyme is what makes the dish. This is another reason why I chose to use sprigs of thyme instead of only the leaves. You can even use other herbs if you choose. This recipe is quite versatile.
For this recipe and many others from Tasty, check out their website at https://tasty.co.
All images and content © 2018 Carol Vu, unless otherwise indicated.