Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5Here is what you'll need!ONE-PAN LEMON PEPPER SALMONServings: 4INGREDIENTS4 6-ounce salmon fillets1 tablespoon lemon juice2 tablespoons olive oil2 cloves garlic, minced1 teaspoon onion powderSalt, to tastePepper, to taste1 teaspoon dijon mustard1 pound asparagus2 zucchinis, sliced12 cherry tomatoes, halvedOlive oilPREPARATIONPreheat oven to 400°F/200°C.In a bowl, combine lemon juice, olive oil, garlic, onion powder, salt, pepper, and dijon mustard.Line a baking pan with foil, and place the salmon fillets down the middle. Spread the marinade evenly over the fillets.Place the zucchini, asparagus, and cherry tomatoes on either side of the salmon. Coat in olive oil, salt, and pepper.Bake 15 minutes.Enjoy!Inspired by: http://www.cookingclassy.com/one-pan-roasted-lemon-pepper-salmon-and-garlic-parmesan-asparagus/ONE-PAN HONEY GARLIC CHICKENServings: 4INGREDIENTS4 boneless skinless chicken breasts3 tablespoons olive oil2 tablespoons honey1 tablespoon dijon mustard4 cloves garlic, minced1 tablespoon Italian seasoningSalt, to tastePepper, to taste1 pound Brussels sprouts, halved4 red potatoes, finely diced12 cherry tomatoes, halvedOlive oilPREPARATIONPreheat oven to 400°F/200°C.In a bowl, combine olive oil, honey, dijon mustard, garlic, and Italian seasoning.Line a baking pan with foil, and place the chicken breasts down the middle. Sprinkle salt and pepper on both sides of the chicken.Coat the chicken in marinade.Place potatoes and Brussels sprouts on either side of the chicken. Coat in olive oil, salt, and pepper.Bake 30 minutes, or until chicken is fully cooked and potatoes are soft.Top chicken with parsley if desired.Enjoy!Inspired by: http://damndelicious.net/2015/06/27/one-pan-honey-garlic-chicken-and-veggies/ONE-PAN SHRIMP FAJITASServings: 4INGREDIENTS1½ pounds shrimp, peeled and deveined3 bell peppers, sliced½ red onion, slicedSalt, to tastePepper, to taste1 teaspoon chili powder½ teaspoon onion powder1 teaspoon garlic powder½ teaspoon cumin1 teaspoon paprika8 taco-sized flour tortillasPREPARATIONPreheat oven to 450°F/230°C.Spread shrimp, bell peppers, and onion on a foil-covered baking sheet.Sprinkle on salt, pepper, chili powder, onion powder, garlic powder, cumin, and paprika. Mix to coat everything evenly.Bake for 8 minutes, then broil an additional 2 minutes until the shrimp are cooked through and the peppers are soft.Serve on tortillas with guacamole, sour cream, and cilantro if desired.Enjoy!Inspired by: http://www.number-2-pencil.com/2016/09/21/one-sheet-pan-shrimp-fajitas/ONE-PAN BABY BACK RIBSServings: 4INGREDIENTS1 rack baby back ribs, halved2 teaspoons cumin1 teaspoon chili powderSalt, to tastePepper, to taste2 teaspoons garlic powder½ teaspoon onion powder2 teaspoons paprika1 cup barbecue sauce1 pound green beans3 ears of corn, halvedOlive oilPREPARATIONPreheat oven to 275°F/140°C.Place the half racks on a baking sheet lined with foil. Sprinkle evenly with cumin, chili powder, pepper, garlic powder, salt, and paprika. Rub in the seasoning evenly on both sides.Cover with the foil and bake for 2 hours.Remove the ribs from the foil and place on baking sheet. Spread the BBQ sauce evenly on the top.Increase oven heat to 500°F/260°C.Place the corn on one side of the pan, and the green beans on the other. Drizzle the olive oil, salt, and pepper evenly over the veggies, and rub the seasoning in evenly.Bake for 10 minutes or until the vegetables are tender. Rest the ribs at least 10 minutes.Enjoy!Check us out on Facebook! - facebook.com/buzzfeedtastyMUSICGot To Tell YouLicensed via Warner Chappell Production Music Inc.Made by BFMP www.buzzfeed.com/videoteam.