Sheet Pan Salmon and Gnocchi with Mike’s Hot Honey

Preparation Instructions

1. Preheat oven to 425°F.

2. In large bowl, toss together gnocchi, onion, zucchini, butternut squash, cherry tomatoes, 1/4 cup oil, thyme, 1/2 tsp salt and 1/2 tsp pepper. Transfer to rimmed baking sheet and arrange in even single layer.

3. Bake for 15 minutes. Stir to combine. Nestle frozen salmon fillets into gnocchi mixture. Bake for 18 to 20 minutes or until gnocchi are golden and starting to get crispy, and salmon is cooked through and starting to flake.

4. Meanwhile, in medium bowl, massage kale with remaining 1 tbsp (15 mL) oil, remaining salt and remaining pepper. Toss with lemon juice.

5. To serve, divide kale mixture among 4 plates. Top with roasted gnocchi and salmon mixture. Garnish with chives and drizzle with Mike’s Hot Honey.

Tip: Substitute kale with arugula if desired.

Ingredients

• 2 packages frozen SeaPak Morey’s – Wild Salmon with Mike’s Hot Honey (4 fillets)
• 1 pkg (12 oz) shelf-stable or refrigerated potato gnocchi
• 1 small red onion, diced
• 1 zucchini, diced
• 1 1/2 cups diced butternut squash
• 1 1/2 cups cherry tomatoes
• 1/3 cup olive oil, divided
• 2 tbsp finely chopped fresh thyme
• 3/4 tsp salt, divided
• 3/4 tsp black pepper, divided
• 4 cups finely chopped kale
• 1 tbsp lemon juice
• 2 tbsp finely chopped fresh chives