I love meals that can be cooked in one pan, and roasted meats with vegetables are a perfect example. Veggies taste fantastic roasted, too! 

Here’s what you’ll need:

I will be using my Traeger outdoor wood oven to cook my meal, but a normal oven works fine too. I love the lightly smoky flavor the Traeger adds, and it’s a convection oven, so the food cooks more evenly than in my non-convection indoor oven. Start by preheating your oven to 400, or Traeger to “high.” The traeger has temperature controls, just like an oven, so any normal baking recipe can be done in the Traeger.

Next, start the wild rice pilaf. Just follow the directions on the box.

While the rice cooks, season the salmon with salt, pepper, dill, and lemon zest and lay it out on a parchment lined baking sheet. I love using freeze dried herbs in the winter, when fresh herbs aren’t in season, and are more expensive.

Cut the cauliflower into florets, and toss in a bowl with some olive oil, salt, and pepper.

Spread the cauliflower on the baking sheet next to the salmon.

Now bake for 20 minutes, and dinner is done! 

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