Description
This Sheet Pan Baked Salmon with Vegetables is a simple, healthy, and flavorful meal featuring tender salmon fillets baked alongside sweet potato slices, crisp-tender green beans, and red onion. Infused with a lemon, garlic, and dill marinade, this one-pan recipe offers a balanced dinner that’s both quick to prepare and easy to clean up.
Ingredients
Scale
Marinade
- 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
Main Ingredients
- 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 and prepare baking sheet: Preheat the oven to 425℉. Line a large rimmed baking sheet with parchment paper and set it aside for later use.
- Make the marinade: Whisk together the avocado or olive oil, lemon juice, minced garlic, fresh or dried dill, salt, and black pepper in a small bowl. Reserve 2 tablespoons of this marinade separately for the vegetables.
- Marinate the salmon: Place the salmon fillets in a shallow dish and pour half of the remaining marinade over them. Cover and refrigerate to marinate while preparing the vegetables.
- Prepare sweet potatoes: Wash and peel the sweet potatoes, then thinly slice them into about ⅛-inch rounds using a knife or mandolin slicer.
- Arrange and season sweet potatoes: Place the sweet potato slices evenly on the lined baking sheet. Drizzle with the other half of the marinade reserved from the salmon, toss to coat well, and spread into a single even layer.
- Bake sweet potatoes: Place the baking sheet in the preheated oven and bake for 10 minutes to start softening the sweet potatoes.
- Add green beans and onions: Remove the pan and push the sweet potato slices to one side of the sheet. Drizzle the green beans and sliced red onion with the reserved 2 tablespoons of marinade, toss lightly, and spread them out next to the sweet potatoes. Return the pan to the oven.
- Continue baking vegetables: Bake for an additional 5 minutes, allowing the green beans and onions to begin cooking and soften.
- Add salmon to the pan: Remove the pan again, creating space in the center. Place the marinated salmon fillets onto the pan, topping each fillet with a lemon slice or two and a light sprinkle of salt and pepper.
- Final bake: Return the baking sheet to the oven and bake for another 10-15 minutes, or until the salmon flakes easily with a fork, is no longer opaque, the sweet potatoes are tender, and the green beans are crisp-tender.
- Serve: Remove from the oven and serve the salmon and vegetables hot, garnished with additional lemon slices and seasoned with extra salt and pepper as desired.
Notes
- You can substitute fresh dill with dried dill, but adjust quantity as dried is more potent.
- Use a mandolin slicer for evenly thin sweet potato slices to ensure uniform cooking.
- Check salmon doneness by testing if it flakes easily with a fork and has turned opaque.
- This recipe is easily adaptable to other vegetables such as asparagus or bell peppers.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
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
