Herb Butter Salmon with Blistered Tomatoes and Green Beans

This easy sheet pan dinner is packed with flavors straight from the farm! Use up that fresh basil, parsley, cherry tomatoes, and green beans in this Herb Butter Salmon with Blistered Tomatoes and Green Beans dish! It comes together in under 20 minutes and will be a hit with the entire family! 

herb butter salmon with tomatoes on a plateSheet Pan Herb Butter Salmon Recipe

This Sheet Pan Herb Butter Salmon recipe is is the ultimate summer meal! It utilizes fresh veggies like cherry tomatoes and green beans and cooks quickly under the broiler. The herb butter makes the salmon really special and gives this dish a bright finish. This sheet pan fish dish is a light and quick weeknight dinner you can get on the dinner from start to finish in roughly 30 minutes with minimal clean up! It’s gluten-free, low-carb and paleo friendly.

Sheet pan dinners are the best because they minimize clean up by utilizing one cooking vessel and they make cooking hands-off. This sheet pan dinner is low carb for a nice light meal that is still going to leave you satisfied. It is packed with flavor and loaded with fresh, in-season vegetables. 

herb compound butter in a bowlHow to Make Herb Butter

An herb butter is a compound butter! A Compound butter is simply a mixture of softened butter and flavorful components like herbs and spices. For this salmon recipe we combine butter with a bunch of fresh herbs. We love using grass-fed butter like Kerrygold or Vital Farms, but really any butter you use will have an improved taste with the addition of herbs!

To make herb butter simply combine softened butter with the prepared herbs. You can make it up to 2 days ahead, if kept in the refrigerator.

Tips for Sheet Pan Cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time to make for a quick meal: Clean the vegetables and make the herb butter the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

herb butter salmon with tomatoes

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If you like this sheet pan recipe, check out these others:

Herb Butter Salmon with Charred Tomatoes and Green Beans
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Ingredients
  1. 2 cups cherry tomatoes
  2. 4 cups string beans
  3. 2 tablespoons extra-virgin olive oil or melted grass-fed butter
  4. Pinch sea salt
  5. Pinch cracked black pepper
  6. 1 pound wild-caught salmon
For the Herb Butter
  1. 1/4 cup grass-fed butter
  2. 1/4 cup packed fresh parsley
  3. 1/4 cup packed fresh basil
  4. 2 garlic cloves, minced
  5. Pinch fine sea salt
Instructions
  1. Preheat oven to broil high.
  2. In a bowl toss tomatoes and string beans with oil or butter. Add salt and pepper.
  3. Place on a baking sheet and broil for 5 minutes.
  4. While broiling, combine butter ingredients in a blender and blend until combined.
  5. Brush onto salmon and add the salmon to the baking sheet.
  6. Broil for 7 to 9 minutes (longer for thicker salmon), until veggies are blistered and salmon is cooked through. Taste and add additional salt and pepper as desired.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Grilled Chicken and Vegetables with Tomato Vinaigrette

This Grilled Chicken and Vegetables recipe with Tomato Vinaigrette is loaded with perfectly grilled chicken, tons of grilled veggies (whatever vegetables you wish, really), and a delicious tomato-based vinaigrette dressing. It’s the perfect way to throw together dinner without turning the oven on!

Grilled Chicken and Vegetables with Tomato Vinaigrette

Grilled veggies, perfectly grilled chicken, and my favorite dressing… Dinner is SERVED! The summer is great for so many reasons but one of my favorites is because of the abundance of vegetables available right from the farm. This salad is the best example I know of a summer vegetable bounty. I love how the grilled chicken and veggies are tied together with this savory tomato vinaigrette. This meal is totally customizable based on what vegetables are available to you and is sure to be a new family favorite.

Tips for Grilling Chicken

  1. Marinate your meat! Any meat that has had a change to be infused with flavor will taste better and be juicier (thanks to the addition of salt).
  2. Prep your grill: Make sure your grill is preheated and that the grates are clean! You want to make sure the grill has come up to the proper temperature. Cleaning the grates will ensure your chicken doesn’t stick. Right before you cook you can rub a little oil on your grates as well!
  3. Cook over indirect heat: While you want your grill to be preheated you do not want to cook over direct flame. Cooking over indirect flame will ensure the chicken doesn’t burn before it is cooked through inside.
  4. Cover your grill! Covering your grill will make sure the grill stays hot and that your food cooks quicker.
  5. Use a thermometer! Sure there are plenty of other tricks to figure out if your chicken is properly cooked, but the most fool proof is to use an instant read thermometer. You want it to read 165º in the thickest part of the chicken.

Can I make it without a grill?

Yes! While we love the charred smoky taste of the grill, this dish would still be perfectly acceptable on a grill pan inside of even if you need to, in a regular skillet! Do what works for you, either way a nice marinated juicy piece of chicken will be delicious with all these veggies and tomato vinaigrette.

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If you like this chicken and veggie recipe, check out these others:

Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette

Prep Time 10 min Cook Time 20 min Total Time 0:30 Serves 2

Ingredients

    For the chicken

    For the veggies

    For the Tomato Vinaigrette

    Directions

    • Toss chicken in extra virgin olive oil and spices, set aside
    • Cut veggies and toss in oil and salt, set aside
    • Spray the grill and heat to 350 400 degrees
    • Place the chicken breasts on one side
    • On the other side place a layer of greased tin foil and place the veggies on top
    • Cook for about 7-8 minutes then flip over
    • Cook veggies until desired softness, and cook chicken until fully cooked
    • Make the dressing by combining ingredients in your high-speed blender and blending until smooth
    • Taste and adjust spices as needed
    • Serve with veggies warm or hot over a bed of spinach!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Roasted Eggplant Dip

    Roasted Eggplant Dip {Dairy-free, grain-free, gluten-free, vegan friendly} | Lexi's Clean Kitchen

    This Roasted Eggplant Dip is such a delicious and healthy appetizer or snack for weekend entertaining! You will not believe how simple the dip is to prepare. It’s also gluten-free, dairy-free, Whole30 and Paleo friendly. Serve with some delicious homemade crackers and veggies and you’ve got an appetizer win!

    Roasted Eggplant and Tomato Dip with veggiesRoasted Eggplant Dip Recipe

    It’s mid-summer and I can guess you are looking for ways to use up all those veggies you are either harvesting or finding at your local farmer’s market or CSA, right? This Roasted Eggplant Dip recipe is the perfect way to do so! This veggie dip couldn’t be simpler to make: roast off a few veggies, puree and serve with homemade gluten-free crackers and raw veggies. This flavorful eggplant spread is the perfect healthy appetizer to serve guests for your next BBQ or party! Plus it’s dairy-free, Paleo and Whole30 friendly!

    Eggplant Dip Ingredients:

    • Eggplant
    • Fresh Tomatoes
    • Onion
    • Garlic
    • Olive Oil
    • Salt and Pepper
    • Lemon Juice

    Eggplant Spread with Homemade crackers on a platterIs Eggplant Healthy? 

    Eggplant is a low-calorie nutrient-dense food that is high in fiber and many other nutrients. You should feel good about eating this healthy dip!

    Can you Make This Ahead of Time?

    You can make the dip 1 day ahead of time. Let dip come to room temperature, or warm briefly in the toasted oven before serving.

    Roasted Eggplant Dip with Homemade Garlic, Herb, and Sea Salt Crackers | Lexi's Clean Kitchen

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    Homemade Garlic, Herb, and Sea Salt Crackers

    Prep Time 10 minutes Cook Time 1 hour Total Time 1:10

    Ingredients

      Roasted Eggplant Dip

      Homemade Crackers

      Directions

      1. Preheat oven to 400 °F.
      2. Line a baking sheet with parchment paper
      3. Place cut veggies and whole garlic cloves on baking sheet and drizzle with sea salt, pepper, and oil; roast for 40 minutes. Let cool.
      4. Transfer vegetables into food processor and add lemon juice.
      5. Pulse until smooth. Taste and adjust seasoning as desired.
      6. While dip is cooling, make crackers.
      7. Bring the oven down to 300 °F.
      8. In a mixing bowl combine all ingredients and mix well
      9. Line a baking sheet with parchment paper or your slipmat
      10. Place ball of dough in the center and cover with another piece of parchment paper
      11. Using a rolling pin, roll out dough until 1/8 inch thick. The thinner the crispier they will be!
      12. Using a pizza cutter, cut squares to desired size.
      13. Bake for 15-20 minutes until golden brown. Let cool.
      14. Place dip in desired serving bowl and serve with crackers, carrots, and any other veggies of choice!

      Recipe Notes

      *Photos updated April, 2017.

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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Bruschetta Chicken

      With summer in full swing, this simple Grilled Bruschetta Chicken recipe is calling your name! Perfectly marinated chicken is grilled up, sliced and topped with a fresh and bright tomato and basil bruschetta. A delicious dinner that’s gluten-free, low-carb and paleo and whole30 friendly.

      easy bruschetta with grilled chicken

      Easy Bruschetta Chicken Recipe

      This Bruschetta Chicken is perfect anytime of the year now that you can find ripe greenhouse tomatoes year round. However this is especially on point during grilling season when farm, fresh tomatoes are everywhere. It’s the perfect semi no cook meal when the weather begs for you to cook and eat outside. The chicken is marinated to perfection, grilled, and topped with a delicious fresh tomato bruschetta. It’s perfect on it’s own, but if you want you can serve it with a light salad or with pasta! This dish is already gluten-free and low-carb but leave out the cheese for a Whole30 compliant or paleo meal.

      What is Bruschetta?

      Bruschetta (pronounced bru-sketta in case you ever find yourself in Italy and want to do as the Italians do) is an Italian appetizer of grilled bread rubbed with garlic and olive oil, and sometimes topped with other things like tomatoes. In American culture bruschetta usually means bread topped with diced tomatoes and basil, and sometimes cheese. Our recipe takes the idea of the grilled bread, and uses grilled chicken instead for a heartier more nutrient dense version, making it appropriate as a meal (and dang delicious!)

      bowl of bruschetta

      Easy Bruschetta Chicken Ingredients

      • Boneless + skinless chicken breasts
      • Olive oil
      • Balsamic Vinegar
      • Fresh Tomatoes
      • Red Onion
      • Garlic
      • Basil
      • Fresh mozzarella

      How to Serve Bruschetta Chicken

      This recipe is intended to be a stand alone dish! But it wouldn’t be out of place to serve it with some pasta (spaghetti or linguine might be nice), spaghetti squash or cauliflower rice. It also could be great on a bed of tender greens like spinach or arugula!

      Can I make it without a grill?

      Yes! While we love the charred smoky taste of the grill, this dish would still be perfectly acceptable on a grill pan inside of even if you need to, in a regular skillet! Do what works for you, either way a nice marinated juicy piece of chicken will be delicious topped with this tomato salad.

      easy bruschetta chicken dinner

      If you like this grilling recipe, check out these others:

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      Bruschetta Chicken
      Serves 4
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      Prep Time
      15 min
      Cook Time
      20 min
      Prep Time
      15 min
      Cook Time
      20 min
      For the Chicken
      1. 1 pound boneless chicken breasts
      2. 1/2 teaspoon fine sea salt
      3. 1/2 teaspoon black pepper
      4. 1/2 cup balsamic vinegar
      5. 1 teaspoon extra-virgin olive oil
      Bruschetta
      1. 4 tomatoes
      2. 1/2 red onion, finely diced
      3. 1 garlic clove, minced fine
      4. 1 to 2 teaspoons extra virgin olive oil
      5. 1 tablespoon balsamic vinegar
      6. Salt, to taste
      7. Black pepper, to taste
      8. 1/2 cup (packed) fresh basil, chopped
      9. Optional: 1/2 to 1 cup fresh chopped mozzarella
      10. Additional basil, for garnish
      Instructions
      1. Season chicken with salt and pepper then place chicken, balsamic, and oil into a resealable ziplock bag or glass marinating dish. Let marinade for at least 1 hour or up to overnight.
      2. When ready to grill, grease grill and heat to medium heat.
      3. Add chicken and let cook for 7 minutes on each side or until fully cooked through.
      4. While grilling, combine all bruschetta ingredients in a large bowl and toss to combine.
      5. Top chicken with bruschetta and serve immediately.
      Lexi's Clean Kitchen https://lexiscleankitchen.com/

      One Pan Moroccan Fish

      This One Pan Moroccan Fish is a super flavorful and easy-to-prepare weeknight dish! It’s got a nice hint of heat and is loaded with hearty veggies! Made in under 30 minutes, this Paleo and Whole30 friendly dish is your ticket to healthy and comforting dinner.


      One Pan Moroccan Fish

      I love getting inspired by other cuisines. I am always impressed with the different combinations of various spices and how they come together to bring delicious warm flavors. This one pan Moroccan fish recipe is just that: it’s loaded with flavor and packed with veggies. It’s also an elegant looking dinner that nobody would guess was super easy to prepare. It takes less than 30 minutes and requires only ONE pan.

      This spiced Moroccan Fish recipe is so hearty and comforting. You start off by sautéing some veggies in a pan and then keep building the flavor up from there with warms spices and tomatoes. Next, you nestle in the halibut for a quick 7 minute cook time. It is filling all on it’s own, but certainly can be served with some rice or even some light beans, like chickpeas!

      How can you tell when fish is cooked through?

      Fish cooks quickly and becomes more “fishy” if it’s overcooked so it’s important to cook it correctly! There are a few ways to tell when a fish is done. A fish is cooked through when it is opaque and flakey on the outside. To ensure it’s cooked through in the middle you can stick a thin butter knife into the center of the fish. If the fish gives any resistance, then it’s still needs a bit more cooking time. If the butter knife is inserted easily inside the fish without any resistance the fish is done. Remove it from the heat immediately.

      Alternatively you can take the fish temperature with an instant read thermometer. Properly cooked fish can be taken off of the heat at 140ºF, and it will continue to cook for another minute or two off of the heat naturally and will bring it up to the proper temperature of 145ºF.

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      If you like this fish recipe, check out these others:

      One Pan Moroccan Fish

      Prep Time 7 min Cook Time 10 min Total Time 0:17

      Ingredients

      Directions

    • Heat oil and garlic in a pan
    • Add in zucchini, onion, carrots, and garlic and sauté until veggies are soft
    • Add in whole peeled tomatoes, paprika, turmeric, cinnamon, cayenne, salt, pepper, and red pepper flakes
    • Bring to a boil then reduce and let the sauce simmer for 5 minutes
    • Spread a space slightly for the fish
    • Salt the fish lightly
    • Place fish in the sauce, cover, and let cook until the fish is opaque (about 7 or so minutes)
    • Add capers and serve!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Mediterranean Quinoa Salad

      This Mediterranean Quinoa Salad is a must make for a healthy, light dinner or an easy side dish! With protein-packed quinoa, tomatoes, feta, arugula and mint this easy-to-make salad will be on repeat this summer!

      Mediterranean Quinoa Salad recipe in a bowlMediterranean Quinoa Salad Recipe

      This is the first official quinoa recipe here on Lexi’s Clean Kitchen and it’s a good one! Many of you have requested healthy and nutrient-dense grain recipes and a promise is a promise! In the past we’ve had lots of oat recipes which you all have been loving and thought it time to incorporate some recipes with this healthy gluten-free grain! This Mediterranean Quinoa Salad is so flavorful and loaded with veggies and herbs! It tastes as fresh as it looks and is the perfect dish to serve as a light dinner or as a side. It also can work as meal prep for a few days.

      Is Quinoa Healthy?

      Our in-house nutritionist Gabby says: Quinoa is tremendously healthy, especially for those following a vegan or vegetarian diet. Quinoa is one of the very few plant proteins that contains all nine essential amino acids that our body cannot make on their own, making it a complete protein. Not only is it a rich source of protein, it is also naturally gluten-free, safe for those with celiac disease.

      Many believe quinoa is a seed, but it is actually a whole grain. This makes it a nutrient-dense, high fiber substitute for things like white pasta. Last but not least, it is high in many vitamins and nutrients that Americans are deficient in such as magnesium, thiamin, folate, iron, potassium, calcium and phosphorus.

      mediterranean quinoa recipeDo you need to rinse quinoa?

      Yes! Don’t skip this step, even if your quinoa says “pre-rinsed”. Rinsing the quinoa get’s rid of the natural powdery coating called saponin that has a strong, somewhat unpleasant flavor. Put the quinoa in a strainer and rinse really well under cold water for 1-2 minutes. Then it’s ready to use.

      How long will this salad keep?

      This salad as made is best served immediately because of the arugula. But if you’d like to keep it longer, or use for meal prep you can make the salad up to 2 days ahead and either skip the arugula all together or add it to the prepared salad right before ready to serve.

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      Watch the video here:


      Mediterranean Quinoa Salad

      Prep Time 00:10 Cook Time 00:25 Total Time 00:25

      Ingredients

      • 1 cup quinoa
      • 2 cups water
      • ¼ cup olive oil
      • 3 tablespoons white balsamic vinegar
      • 1 1/4 teaspoons kosher salt
      • 1/4 teaspoon freshly ground black pepper
      • 1 medium shallot, finely chopped
      • 2 pints cherry tomatoes, halved
      • 1 cup crumbled feta
      • 1/2 cup freshly chopped mint leaves
      • 1 cup arugula

      Directions

      1. Cook quinoa: Rinse quinoa under cold running water really well. In a pot add quinoa, pinch of salt and 2 cups of water and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread out on a baking sheet to slightly cool, about 10 minutes.
      2. Meanwhile, in a large bowl make dressing: whisk together olive oil, balsamic vinegar, salt, pepper and shallots.
      3. Once the quinoa has slightly cooled, to the large bowl add quinoa, cherry tomatoes, feta, mint and arugula. Toss to combine. Taste and adjust seasoning.

      Recipe Notes

      1. You can prepare the quinoa, dressing and chop all the veggies 1 day ahead of time.
      2. We enjoyed eating this both warm straight after making the quinoa, or after the quinoa has been completely cooled. Either way works, and just depends on your preference.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!