One pan salmon

God I'm really into this one-pan meal thing! It makes life SO EASY! I was freaking out because I was running low on food when I discovered that I still had two salmon fillets in my freezer. It was like a blessing! Now, these are the baking time and temp for a specific frozen salmon brand, I can't speak for other brands (it's a blue package with a zip-top, and 10 individually wrapped fillets inside the bag)

1 cup of baby carrots
1 medium potato (yellow, red, or white)
1 frozen salmon fillet
A generous sprinkle of salt
Also a generous sprinkle of pepper
A little less than a tbsp of canola or light olive oil
2 sprigs of thyme (fresh is best)
About a tsp of honey

1. Preheat oven to 450f, cut potatoes into 3/4 inch cubes and slice baby carrots in half lengthwise
2. Put them together in a bowl and add about half a tbsp of the oil to the bowl, as well as a sprinkle of salt and pepper. Toss or mix to coat evenly.
3. Line a baking sheet with parchment paper (and aluminum foil on the very bottom if you're anti-cleaning like me)
4. Add carrots and potatoes to the tray in a single layer, leaving a gap in the middle for your salmon
5. Place frozen salmon in the middle, skin side down. Rub the rest of the oil on the salmon. Sprinkle salt and pepper on top, rub it in if you feel so inclined. Sprinkle thyme leaves on it, and in smalllll trickle-like ribbons top the salmon with honey. You won't be rubbing this in because it'll start to freeze on contact and you'll mess up your seasonings, so try to coat it evenly with thin back-and-forth ribbons.
6. Bake for 20 minutes. Let rest for 2.

One pan pork chops!

So I've recently jumped on the one-pan meal bandwagon. This makes my life so easy, especially now that I'm single which means 1 night of cooking means about 3 meals. Yeah they're all the same 3 days in a row but I'm not too stressed when it comes to variation day-to-day if I'm saving money at the same time. This is a reaalllyy freakin' basic recipe, feel free to add any other spices you want.

- A solid handful or two of green beans, tipped and tailed
- 3-4 cups of mini red potatoes, halved or third-ed depending on size
- 4-6 Boneless pork chops
- 1.5 tbsp olive or canola or vegetable oil
- Salt, pepper, garlic powder

1. Set oven to 400f
2. Tip and tail your beans, cut your potatoes. Add to a medium bowl with 1/5 the oil. Add a sprinkle of salt and pepper. Toss, add to an aluminum or parchment paper lined cookie sheet
3. Add pork chops to a bowl (ideally, have them brined beforehand and patted dry), add the other half of your oil. Toss to coat the chops.
4. Spread a space in the beans and potatoes for your first pork chop, repeat for your other 3-5 pork chops. Sprinkle the pork chops with salt, pepper, and garlic powder.
5. Bake for 22-30 minutes. Less time if they're the thin-sliced chops.
6. Serve!