Sheet Pan Baked Salmon and some roasted veggies? Who doesn’t love a good sheet pan dinner? They are delicious, healthy, and easy to clean up.

This one will have you looking forward to dinner!

This recipe is perfect for this month’s metabolism-boosting theme because salmon is rich in both protein and vitamin D.

But most importantly, it tastes amazing.

Sheet Pan Baked Salmon with Roasted Veggies

(serves 4)

• 2 Tbsp olive oil
• Juice of 1 large lemon (about 4 Tbsp)
• 2 garlic cloves, finely minced
• ½ tsp dried dill
• ½ tsp sea salt
• ¼ tsp black pepper
• 1¼ pound (565 g) salmon filets (4 filets)
• 2 large sweet potatoes, washed, peeled & sliced into thin rounds
• 12 oz (240 g) green beans, trimmed
• ½ yellow onion, thinly sliced

Preheat the oven to 425ºF/220ºC. Line a rimmed baking sheet with parchment paper and coat with cooking spray.

Prep the marinade: whisk together the oil, lemon juice, garlic, dill, salt, and pepper.

Place salmon filets in a baking dish and brush 2 Tbsp of the marinade over them. Put the dish in the refrigerator.

Prep the veggies: Place the sweet potato rounds, green beans, and sliced onion into a bowl, and toss with the remaining 4 Tbsp of marinade. Arrange on the baking sheet before putting them in the oven.

Let bake for 15 minutes.

Remove from the oven and make room for the salmon filets in the center of the pan.

Place back in the oven and bake for 8-12 minutes, until the salmon is done and the sweet potato slices and green beans are tender. Thicker filets = longer cooking time. The salmon is “done” when it flakes when you press down on a filet with a fork.

Remove from the oven – it’s time to eat! ????

If you make this, post a pic and make sure you tag us!! ????

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