Happy Labor Day! Did you go camping or bbq this weekend? We didn’t do either. But if you did manage to go fishing, and catch something I have a dinner idea for you! I used Walleye for this sheet pan dinner, but any white fish or even salmon would be amazing. Also, green beans are in season and you should enjoy them as much as possible. Because that’s when they taste the best.
My brother in law actually named this dish, because of the colors, but I think the name also has a nice reminder to stop and enjoy your dinner. My family growing up always had dinner together. I think it is so important to really do that as a family, have that time together and also to experience what your eating. Instead of mindlessly gobbling down whatever is in front of you. You never learn the clues that your body is telling you (like you’re full) when you absent mindlessly eat like that. Healthy choices start at home, but anyone can learn them at anytime 🙂
I’m really loving these sheet pan dinners. I have never made sheet pan dinners, until I did the chicken sheet pan dinner for the blog. I roast vegetables all the time, because I love the flavor, and pair them with a protein. But doing it as an all in one, is a convenient way to get dinner on the table, and not a miss a component you need for a well rounded healthy dinner without being a slave to the stove on a busy evening, or if you have company you rather enjoy instead of staying in the kitchen cooking the whole time.
This would also be great served along side some wild rice, if you’re needing a starch. I like wild rice more than plain white rice, or you could even do cauliflower rice. I do either wild rice or cauliflower rice the most at home. The leftovers of the fish and veggies are even just as amazing. This is a crowd pleasing dinner, for sure!
1 pound of fresh green beans: washed, trimmed and snapped
1 cup of whole cherry or grape tomatoes
4 to 6 white flesh fish fillets (I used walleye, but any type of mild flavor white fish would work or even salmon)
2 tablespoons butter
2 tablespoons honey
¼ cup coconut aminos (may sub soy sauce, if you prefer)
2 tablespoons Dijon mustard
¾ tsp black pepper
1 tsp fine sea salt (if you use soy sauce, cut the salt to ½ tsp)
½ tsp garlic powder
½ tsp red pepper flakes
¼ tsp onion powder
1 tablespoon avocado oil
Preheat oven to 425 F
Heat butter, honey, coconut aminos, mustard, black pepper, sea salt, garlic, red pepper flakes, onion powder and oil in a small sauce over medium heat, whisking occasionally until the butter melts and every is combine thoroughly.
Arrange fish fillets on a sheet pan, and brush with the sauce mixture. In a bowl toss the green beans and tomatoes with the rest of the sauce. Add them to the sheet pan with the fish. Spread everything out as much as possible.
Cook at 425 F for 30 minutes.