Description
A simple, healthy, and flavorful Sheet Pan Baked Salmon with Vegetables recipe featuring tender salmon fillets, sweet potato slices, green beans, and red onion, all infused with a zesty lemon-dill marinade. Perfect for a quick and nutritious weeknight dinner, this one-pan meal delivers perfectly cooked fish and crisp-tender vegetables with minimal cleanup.
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 (for topping)
Instructions
- Preheat Oven: Preheat your oven to 425℉ and line a large rimmed baking sheet with parchment paper for easy cleanup.
- Prepare Marinade: In a small bowl, whisk together the avocado or olive oil, lemon juice, minced garlic, dill, salt, and black pepper. Set aside 2 tablespoons of this marinade for later use.
- Marinate Salmon: Place salmon fillets in a shallow dish, pour half of the remaining marinade over them, and refrigerate while prepping vegetables to infuse flavor.
- Prep Sweet Potatoes: Wash and peel the sweet potato, then thinly slice it into rounds about ⅛-inch thick using a knife or mandolin slicer.
- Arrange Sweet Potatoes: Spread the sweet potato slices evenly on the prepared baking sheet, drizzle with the other half of the remaining marinade, and toss to coat.
- Bake Sweet Potatoes: Bake the sweet potatoes in the oven for 10 minutes until they begin to soften.
- Add Green Beans and Onion: Remove the baking sheet, move sweet potatoes to one side, and add green beans and sliced red onion to the empty space. Drizzle the reserved 2 tablespoons of marinade over the vegetables, toss gently, and spread them out evenly.
- Continue Baking Vegetables: Return the baking sheet to the oven and bake for another 5 minutes to crisp the green beans slightly.
- Add Salmon and Lemon: Remove the baking sheet again and create space in the center for the marinated salmon fillets. Place the fillets in the center, top each with a lemon slice or two, and sprinkle with additional salt and pepper as desired.
- Final Bake: Bake everything together for 10-15 minutes, or until the salmon flakes easily with a fork and is no longer opaque, and the sweet potatoes are tender with crisp-tender green beans.
- Serve: Serve the salmon and vegetables warm, garnished with extra lemon slices and season with salt and pepper if preferred.
Notes
- For even cooking, slice the sweet potatoes very thinly (about ⅛-inch thick).
- Use fresh dill for best flavor, but dried dill works as a substitute.
- Adjust lemon juice and seasoning to taste for a brighter or milder flavor profile.
- Make sure the salmon is fully cooked, but avoid overbaking to keep it moist.
- Use parchment paper or foil on the baking sheet for easy cleanup.
- Leftover salmon can be refrigerated and enjoyed cold or reheated gently the next day.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
