Name: Sheet Pan Baked Salmon with Roasted Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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

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

Cook Mode Prevent your screen from going dark

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 them 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!