I’ve got a delicious and healthy sheet pan recipe that will have you looking forward to dinnertime!
This recipe is perfect for this month’s metabolism-boosting theme because salmon is rich in both protein and Vitamin D.
Research hints that Vitamin D not only helps with weight loss… but also with preventing weight gain in the first place.
But most importantly, this recipe just tastes good!
Sheet Pan Baked Salmon with Roasted Veggies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2 Tbsp olive oil
- Juice of 1 large lemon (about 4 Tbsp)
- 2 garlic cloves, finely minced
- ½ tsp dried dill
- ½ tsp sea salt
- ¼ tsp black pepper
- 1¼ pound salmon filets (4 filets)
- 1 large butternut squash, diced
- 1 pound of green beans, trimmed
- ½ yellow onion, thinly sliced
Instructions
Preheat oven to 425ºF/220ºC. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
Prep the marinade: whisk together the oil, lemon juice, garlic, dill, salt, and pepper.
Place salmon filets in a baking dish and brush half of the marinade over them. Put the dish in the refrigerator.
Prep the veggies: Place the squash, green beans, and sliced onion into a bowl, and toss with the remaining marinade. Arrange on the baking sheet before putting them in the oven.
Let bake for 15 minutes.
Remove from the oven and make room for the salmon filets in the center of the pan.
Place back in the oven and bake for 8-12 minutes, until the salmon is done and the butternut squash and green beans are tender.
Thicker filets = longer cooking time. The salmon is “done” if it flakes when you press down on a filet with a fork.
Remove from the oven — it’s time to eat!
Keywords: Gluten-Free, Dairy Free, Main Dish, Low Glycemic
Let me know if you try it.
PS: If you love healthy recipes like this one, check out my Easy One Pan Recipe Guide
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