Print

My Favorite Griddle Pan Meal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This griddle pan meal is the ultimate summertime “sheet pan meal” made on the grill. Cook up some salmon, Japanese sweet potatoes, veggies and avocado at the same time for an easy and quick dinner idea.

Yield: 3 1x

Ingredients

Scale
  • 1 lb salmon (I use organic scottish salmon from local fish market)
  • 2 onions, sliced in quarters
  • 3 Japanese sweet potatoes, sliced into fries
  • 3 bell peppers (I used red, orange and yellow), sliced
  • 2 avocados, sliced in half with pit removed
  • Olive oil
  • Sea salt and black pepper

Instructions

  1. First prepare each item by greasing the salmon with some oil and seasonings, separately tossing each in some oil and seasonings as desired
  2. Heat grill with griddle on medium-high for 10 minutes
  3. On medium/high heat lightly grease the griddle and add the onions on cook for 3 to 5 minutes, and then flip, bring heat down to medium and continue flipping them every minute or so
  4. While onions cook, lightly grease the griddle on medium heat and then add the Japanese sweet potato fries, let cook for 8-10 minutes, brushing on olive oil to keep from drying out. Then flip and let cook for another 8-10 minutes
  5. While onions and potatoes cook, make the peppers by adding them to a lightly greased griddle and cook for 3 to 5 minutes, and then flip, bring heat down to medium and repeat this 3-5 times until ready
  6. While onions, potatoes and peppers are on, lightly grease the griddle and add the salmon skin side down to cook for 5-6 minutes, then flip and let cook for another 2 minutes to cook medium
  7. Last, add the avocado to lightly greased griddle and cook for 5 minutes, flip then cook another 3-5 minutes
  8. Serve while warm!

Notes

*Store leftovers in fridge for up to 5 days

  • Author: Rachel

© 2024 rachLmansfield
https://rachlmansfield.com/my-favorite-griddle-pan-meal/