Amazing 3 Easy Launch Recipes

Today We Will See Another Delicious & Easy 3 Launch Recipes To Make at Home with Simple Ingredients Easy Way To do I Hope You enjoy Them!

1 – Spicy Trout Sheet Pan Dinner

• Preparation Time: 5 minutes
• Cooking Time: 20 minutes
• Servings: 5

Ingredients

• 3 tbsp minced garlic, divided
• 2 tbsp chili powder, divided
• 2 tbsp olive oil, divided
• Sea salt to taste
• 1 lb rainbow trout fillets
• 2 zucchinis, sliced into rounds

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchm pap.

2. In a medium bowl, mix 2 tbsp garlic, 1 tbsp chili powder, 1 tbsp olive oil, and a pinch of salt. Generously coat both sides of the trout fillets with the garlic mixture and place them on one half of the baking sheet.

3. In another medium bowl, mix the remaining garlic, chili powder, olive oil, and another pinch of salt. Incorporate the zucchini until fully mixed.

4. Bake the fish for 20 minutes until slightly browned on the edges. Add the zucchini to the empty side of the baking sheet halfway through the cooking time. Enjoy immediately.Substitution tip: If the chili powder is too spicy for your liking, use lime juice instead.

Storage tip: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutritions: 

Calories: 186; Total fat: 9 g; Saturated fat: 2 g; Trans fat: 0 g; Protein: 20 g; Total carbohydrates: 6 g; Fiber: 2 g; Sodium: 158 mg; Potassium: 724 mg74

2 – Maple-Garlic Salmon and Cauliflower Sheet Pan Dinner

• Preparation Time: 5 minutes + 30 minutes to marinate
• Cooking Time: 20 minutes
• Servings: 5

Ingredients

• 1 lb salmon fillet
• 3 tbsp minced garlic, divided
• 2 tbsp olive oil, divided
• 2 tbsp low-sodium soy sauce
• Freshly ground black pepper
• 2 ½ cup bite-size cauliflower florets
• A pinch of sea salt
• 1 ½ tbsp maple syrup

Directions

1. Place the salmon, 2 tbsp garlic, 1 tbsp oil, soy sauce, and pepper in a resealable plastic bag and place the bag in the refrigerator. Let the fish marinate for 30 minutes or overnight.

2. Preheat the oven to 425°F.

3. In a medium bowl, toss the cauliflower with the remaining olive oil, garlic, more pepper, and a pinch of salt, and place it on half of the prepared baking sheet.

4. Place the marinated salmon on the other half of the sheet and bake for 20 minutes until the fish is slightly golden brown on the edges and just cooked through. Transfer the fish from the baking sheet to a plate and loosely cover it with foil to keep it warm. Flip the cauliflower and bake for 10 minutes more, until soft.

5. Drizzle the maple syrup over the salmon and serve with the cauliflower.

Tip: When buying fresh salmon, look for fillets that appear moist and bright in color, which indicates they are fresh.

Storage tip: Refrigerate in an airtight container for up to 5 days.

Nutritions: 

Calories: 216; Total fat: 11 g; Saturated fat: 2 g; Trans fat: 0 g; Protein: 20 g; Total carbohydrates: 9 g; Fiber: 1 g; Sodium: 293 mg; Potassium: 658 mg75

3 – Salmon Patties

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Servings: 5

Ingredients

• ¼ cup quinoa, rinsed
• ½ cup water
• 2 (7 ½ oz) cans of low-sodium deboned salmon, packed in water
• 1 tbsp mustard
• 1 tsp Old Bay seasoning
• 2 large eggs
• Olive oil

Directions

1. In a medium saucepan over high heat, combine the quinoa and water and bring to a boil. Reduce the heat to low, and simmer until the liquid is absorbed, for about 20 minutes. Remove from fire, fluff with a fork, and set aside to cool.

2. Preheat the oven to 400°F. Use parchment paper, lining with a baking sheet.

3. In a large bowl, mix the salmon, mustard, and seasoning until well combined.

4. Add the quinoa and eggs and combine well, then shape the mixture into 5 patties.

5. Place the patties on the prepared baking sheet and bake for 20 minutes, until they are slightly brown on the edges. Serve hot.

Substitution tip: Add ¼ cup Fresh Lime Salsa instead of Old Bay seasoning if you’d like to add some veggies and fresh citrus.

Storage tip: Freeze the patties in a sealed container for up to 2–3 months.

Nutritions: 

Calories: 202; Total fat: 10 g; Saturated fat: 2 g; Trans fat: 0 g; Protein: 23 g; Total carbohydrates: 6 g; Fiber: 1 g; Sodium: 480 mg; Potassium: 310 mg