Healthy weeknight dinners don't have to be hard or time-consuming, and Courtney Doyle from Clandestine Kitchen shares one of her favorite sheet pan dinners to prove it.
Ingredients:
1 pound wild salmon (bones removed)
6 small organic purple potatoes, quartered
3 medium-sized carrots, peeled, halved, and cut into 1-inch pieces
1 bunch organic asparagus, rough ends snapped
1 organic ear of corn, kernels removed
1 clove garlic, minced
1/2 lemon, cut into thin rounds
2 tablespoons chopped dill plus extra sprigs for garnish
2 tablespoons chopped chives
1 avocado, flesh scooped and sliced
2 teaspoons chili oil
3 tablespoons olive oil
2 teaspoons smoked paprika
2 teaspoons cumin
Generous pinch of Duxbury Saltworks sea salt
Black pepper to taste
Method:
Preheat oven to 400 degrees.
In a large bowl toss potatoes, carrots, asparagus, corn kernels, garlic, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon chili oil, 2 tablespoons olive oil, salt, and pepper to taste.
Spread potatoes and carrots evenly on a sheet pan (reserving the asparagus and corn kernels) - using parchment paper for easy cleanup - and roast for 15-20 minutes to soften.
Meanwhile, rub 1 tablespoon olive oil, 1 teaspoon chili oil, salt, pepper, remaining cumin and smoked paprika on salmon (skin side down). Arrange lemon slices on top.
Remove sheet pan from the oven and push softened vegetables to the side. Place the salmon in the middle and add corn and asparagus in a single layer surrounding the salmon.
Roast for additional 15 minutes until salmon is opaque throughout and asparagus and corn have softened (roasting time may vary depending upon oven performance).
Remove sheet pan from oven, sprinkle dill, chives, additional salt and pepper, as desired. Garnish with avocado slices, additional lemon slices and herbs.
Serve immediately, family-style, at the table (salmon will flake easily with a fork).
Photo - Kerry Brett
Clandestine Kitchen, LLC (CK) was born in 2017 from the desire to bring total body wellness, and clean nutrition, to Boston’s south shore neighborhoods. Originally from Seattle, Washington, CK Chef & Owner, Courtney Doyle, relocated to Hingham, Massachusetts from San Francisco, California 14 years ago and longed for the fresh, organic purity of the resources regularly found in the northern California area (yes, even back then!). A self-taught culinary student on many levels, Doyle draws from her experience at Williams Sonoma, Inc (having the pleasure of working just 1 floor down from Chuck Williams and just down the corridor from the WSI test kitchen), her vast entertaining experience and her love of all food that is healthy, fresh and delicious, bringing CK clients new, innovative twists on classic dishes and creating new flavor profiles that support a commitment to gluten-free, dairy-free and sugar-free nutrition.
Clandestine Kitchen is a “total body wellness” brand, fusing together clean nutrition with other important facets of healthy living such as fitness, beauty, fashion and surrounding oneself with good, positive vibes. By bringing community leaders together to provide a one-stop resource for complete and total health and wellness, CK’s mission to promote a healthy and positive lifestyle is applicable to all people, in every town, that seek to embrace a lifetime of nutrition and wellness while staying true to the “everything in moderation” mantra that allows for the moments in life to live freely and indulge. CK is not a diet or a quick-fix – it’s a commitment to fostering total body wellness including mental health, self-care and to give the body the opportunity to recover and heal itself through clean eating and nurturing the body, mind, and soul.
Registration is now open for the upcoming 6-week session for CK home meal delivery (delivery to Hingham, Cohasset, and Duxbury) beginning October 21st. For pricing, menus and more info, please contact the team at info@clandestinekitchen.com
