Olive oil, paprika or cumin and salt and pepper to taste
2 pieces of salmon or 4 chicken legs or thighs
Your choice of 4 of the following fresh or frozen vegetables, chopped into 2” pieces:
1 cup mushrooms
2 sweet potato
2 cups brussels sprouts
2 bell peppers
1 handful of green beans (not chopped)
In a large baking sheet, add chopped vegetables and drizzle with olive oil, dash of paprika or cumin, and salt and pepper to taste. Roast at 375 for 10 minutes.*If using poultry instead of salmon, add to sheet pan first, brush with oil and then bake for 10 minutes. Then add vegetable array and put back in over for 20 to 30 minutes or until cooked.
Remove pan, add salmon and continue cooking for another 10-15 minutes, broiling for 2 minutes at the end.