Description
This easy sheet pan baked salmon with vegetables is a healthy, one-pan meal perfect for weeknights. Tender salmon fillets are marinated and baked alongside sweet potatoes, green beans, and red onions for a flavorful and nutritious dinner.
Ingredients
- 4 (4-5 oz) salmon fillets, skin on or off
- 1 large sweet potato, peeled and thinly sliced (⅛-inch thick)
- 1 lb green beans, trimmed
- 1 medium red onion, thinly sliced
- 3 tbsp olive oil
- 1 lemon, half zested and juiced, other half cut into wedges for serving
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped, plus more for garnish
- ½ tsp fine salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
- In a small bowl, whisk together 3 tablespoons of olive oil, lemon zest, minced garlic, chopped dill, salt, and pepper to create the marinade. Set aside 2 tablespoons of this marinade.
- Place the salmon fillets in a shallow dish. Pour half of the remaining marinade over the salmon. Refrigerate the salmon to marinate while you prepare the vegetables.
- Arrange the thinly sliced sweet potato on the prepared baking sheet. Drizzle with the other half of the marinade that was used for the salmon (not the reserved 2 tablespoons). Toss to coat, then spread the sweet potatoes into a single layer.
- Bake the sweet potatoes for 10 minutes.
- After 10 minutes, remove the baking sheet from the oven. Push the sweet potatoes to one side. Add the trimmed green beans and thinly sliced red onion to the empty side of the pan. Drizzle these vegetables with the reserved 2 tablespoons of marinade. Toss to coat and spread them into an even layer next to the sweet potatoes.
- Place the marinated salmon fillets on the baking sheet amidst the vegetables. Return the pan to the oven and continue to bake for another 12-15 minutes, or until the salmon is cooked through and flakes easily, and the vegetables are tender.
- Serve immediately with fresh lemon wedges and an extra sprinkle of dill.