Description
This Sheet Pan Baked Salmon with Vegetables recipe is a simple, healthy, and flavorful meal. Tender salmon fillets are baked alongside sweet potato slices, crisp-tender green beans, and red onion. Infused with a bright lemon, garlic, and dill marinade, this one-pan wonder offers a balanced dinner that’s quick to prepare and easy to clean up, making it perfect for weeknights.
Ingredients
Scale
- 3 tablespoons avocado oil or olive oil
- Juice of 1 medium lemon (about ¼ cup)
- 2 garlic cloves, finely minced
- 1 tablespoon fresh dill (or ½ teaspoon dried dill)
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 ¼ pound salmon fillets
- 1 pound sweet potato (1 large or 2 small), thinly sliced
- 12 ounces fresh green beans, trimmed
- ½ small red onion, thinly sliced
- ½ lemon, thinly sliced
Instructions
- Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- Whisk together oil, lemon juice, minced garlic, dill, salt, and pepper in a small bowl. Reserve 2 tablespoons of marinade.
- Place salmon fillets in a shallow dish, pour half the remaining marinade over them, cover, and refrigerate.
- Thinly slice sweet potatoes into about ⅛-inch rounds. Place on the baking sheet, drizzle with the reserved marinade, toss to coat, and spread evenly. Bake for 10 minutes.
- Push sweet potatoes to one side. Drizzle green beans and sliced red onion with the reserved 2 tablespoons of marinade, toss, and spread next to the sweet potatoes. Bake for an additional 5 minutes.
- Create space in the center of the pan. Place marinated salmon fillets onto the pan, top with lemon slices, and a light sprinkle of salt and pepper.
- Bake for another 10-15 minutes until salmon flakes easily and is opaque, and vegetables are tender.
- Remove from oven and serve hot, garnished with additional lemon slices and seasoning as desired.
Notes
- Dried dill can be used instead of fresh dill; use half the amount.
- Use a mandolin slicer for uniformly thin sweet potato slices.
- Check salmon doneness by testing if it flakes easily with a fork and has turned opaque.
- Other vegetables like asparagus or bell peppers can be substituted.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with vegetables (approximately 1/4th of recipe)
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg