SHEET PAN MEALS
Lemon Herb Salmon & Vegetables
Tender salmon fillets roasted with crisp vegetables and bright lemon, seasoned with garlic and herbs for a simple, nourishing dinner. Everything cooks together on one pan for easy cleanup and maximum flavor.
Instructions
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Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease.
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In a large bowl, toss the broccoli, potatoes, carrots, and red onion with 2 tablespoons olive oil, salt, and pepper until evenly coated. Spread in an even layer on the sheet pan.
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Roast the vegetables for 10 minutes.
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While the vegetables roast, pat the salmon dry. In a small bowl, mix 2 tablespoons olive oil, garlic, lemon zest, oregano, thyme, parsley, garlic powder, salt, and pepper.
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Remove the pan from the oven. Make space for the salmon fillets among the vegetables. Spoon the lemon herb mixture over each fillet.
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Return to the oven and roast for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender and lightly browned.
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Garnish with fresh parsley and serve with lemon wedges.
Simple tip.
For extra flavor, let the salmon marinate in the lemon herb mixture for 15 to 30 minutes before roasting.
Make it your own.
Swap in vegetables you already have, such as asparagus, green beans, zucchini, or bell peppers. For faster-cooking vegetables, add them when you add the salmon instead of during the initial roasting time.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
430
PROTEIN
34 g
CARBOHYDRATES
30 g
FAT
21 g
FIBER
6 g
SERVING SIZE
¼ recipe
