Sheet tray dinners are always a great way to make delicious and complex tasting meals with very little effort. This tilapia dinner dresses asparagus and potatoes with lemon, olive oil and seasoning for a satisfying, high-protein meal. The yogurt and pickle relish serves as a homemade tartar sauce for a tangy flavor, as well as some protein, Vitamin D and probiotics. Prepping is quick, and once it comes out of the oven, it’s ready to eat! Next time you need an easy meal, try this sheet tray meal, using whatever vegetables are in season or on hand.
- Preheat oven to 350 degrees.
- On a baking sheet, drizzle olive oil. Place tilapia on one section of the tray, potatoes on another section and asparagus in remaining section. Season with lemon juice, old bay, salt and pepper.
- Place sheet tray in oven and roast for about 30 minutes, or until fish is cooked through and potatoes are tender.
- In a small bowl, mix together yogurt and pickle relish. Season with salt and pepper to taste
2 tablespoons olive oil
4 frozen tilapia fillets
1 pound red bliss potatoes, halved
1 bunch asparagus, ends trimmed
1 lemon, juiced
2 teaspoons old bay seasoning
1 cup plain Greek yogurt
½ cup pickle relish
Salt and pepper to taste