Simple Salmon and Roasted Vegetables
Everyone loves dinner ready in 30 minutes or less right? I know I do! That’s were sheet pan dinners come in. Chop your vegetables, portion out your proteins, coat in some good olive oil, salt, and pepper, and bake for 20-25 minutes. It’s that easy!
Use whatever vegetables you prefer, but keep in mind root vegetables may take longer to cook depending on how thick you slice them. Salmon pairs well with roasted vegetables and blends well with many spices. I used a za’atar spice blend from Thrive Market and it was delicious.
I prefer olive oil on my most of my meals because I think it provides a better flavor, but avocado oil works great too.
Simple Salmon and Vegetables
A quick and delicious sheet pan dinner that is healthy, filling, and delicious!
Servings: 3
Ingredients
- 6 cups chopped vegetables of choice plan for 1-2 cups per person
- 2-3 wild-caught salmon fillets
- 4 tbsp olive oil, divided
- 2 tbsp minced garlic
- 2 tsp za'atar spice blend or other preferred spice mix, get creative!
- salt and pepper, to taste
- squeeze of lemon
Instructions
- Preheat the oven to 425.° Line a baking sheet with parchment paper.
- Chop vegetables, toss in a bowl to mix, and coat with 3 tbsp olive oil, garlic, salt, and pepper. Stir to coat well.
- Slice the salmon into portions if not already portioned and place in the middle of the baking sheet. rub each piece with the leftover olive oil. Sprinkle a little salt, pepper, spice mix, and squeeze of lemon.
- Dump the vegetables onto the pan around the salmon and bake for 20-25 minutes until vegetables are fork tender and salmon reaches an internal temp of 145°
- Serve as is or over rice if desired and enjoy!