Description
This baked salmon with roasted veggies is a delicious, nutritious, and easy-to-make meal. Featuring perfectly flaky salmon with caramelized vegetables, this one-pan dish is packed with flavor and ideal for meal prep or a quick dinner.
Ingredients
Scale
For the Marinade:
- 3 tbsp olive oil or avocado oil
- Juice of 1 medium lemon (about ¼ cup)
- 2 garlic cloves, finely minced
- 1 tbsp fresh dill (or ½ tsp dried dill)
- ½ tsp fine salt
- ¼ tsp black pepper
For the Salmon & Vegetables:
- 1 ¼ lb salmon fillets
- 1 large or 2 small sweet potatoes, thinly sliced
- 12 oz green beans, trimmed
- ½ small red onion, thinly sliced
- ½ lemon, thinly sliced
Instructions
Step 1: Prepare the Marinade
- In a bowl, whisk together olive oil, lemon juice, garlic, dill, salt, and black pepper.
- Set aside 2 tablespoons of the marinade for the vegetables.
- Place the salmon fillets in a dish and pour half of the marinade over them. Refrigerate while preparing the vegetables.
Step 2: Roast the Vegetables
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Arrange sweet potato slices on the baking sheet and toss them with the remaining marinade (excluding the reserved 2 tbsp).
- Bake the sweet potatoes for 10 minutes.
- Remove the sheet from the oven and push the sweet potatoes to one side.
- Add green beans and red onion, tossing them with the reserved 2 tbsp of marinade.
- Return the pan to the oven and bake for another 5 minutes.
Step 3: Bake the Salmon
- Take the sheet pan out and make space for the salmon fillets.
- Place the salmon in the center and top each fillet with a lemon slice.
- Bake for 10-15 minutes, or until the salmon flakes easily with a fork.
- If the vegetables need more time, remove the salmon and bake the veggies for an additional 5-10 minutes.
Step 4: Serve and Enjoy
- Garnish with extra lemon slices and fresh herbs.
- Serve with a side of quinoa, couscous, or brown rice.
- Drizzle with a light balsamic glaze or honey mustard sauce for extra flavor.
Notes
- Substitutions: Swap sweet potatoes for butternut squash, carrots, or parsnips. Replace dill with thyme, rosemary, or basil.
- Alternative Proteins: Try arctic char or trout instead of salmon.
- Extra Crispiness: Broil the salmon for the last 2-3 minutes for a crispier top.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Calories: ~365
- Sugar: ~5g
- Sodium: ~370mg
- Fat: ~12g
- Saturated Fat: ~2g
- Unsaturated Fat: ~9g
- Carbohydrates: ~31g
- Fiber: ~7g
- Protein: ~31g
- Cholesterol: ~70mg
Keywords: baked salmon, roasted veggies, healthy salmon recipe, sheet pan dinner, easy baked salmon, meal prep salmon, oven-roasted vegetables