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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 1 1/4 lbs wild caught salmon cut into 4 portions
- 1 lb sweet potato about 1 medium
- 12 oz fresh green beans trim off the knobby/stringy ends
- 1/2 small red onion thinly sliced
- 1/2 tsp dried dill
- salt and black pepper
- 1/2 lemon thinly sliced
Lemon/Garlic Dressing:
- 2 tbsp olive oil
- 1/2 juice of lemon
- 1 clove garlic finely minced
Ingredients
Lemon/Garlic Dressing:
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Instructions
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- Wash sweet potatoes and pat dry. Using a sharp knife, thinly slice the sweet potato (with peel intact) into rounds about 1/8thinches thick.
- Place sweet potatoes on baking sheet. Add green beans and red onions. Drizzle with 1 ½ Tbsp. lemon/garlic dressing over vegetables. Toss to coat.
- Spread vegetables in a thin layer, making a space for each of the salmon filets. Nestle salmon filets into the vegetables then drizzle them with the remaining dressing.
- Arrange lemon slices over the top of each filet. Sprinkle salmon and veggies with dill, salt, and pepper.
- Place pan in oven and bake for 20 minutes. After 20 minutes, check salmon for doneness. If it flakes easily with a fork and is no longer opaque then it’s done. Remove salmon to plate and loosely cover with a second plate or lid. Return vegetables to oven and continue cooking an additional 5-10 minutes or until sweet potatoes are tender.
- Remove pan from oven. Serve with additional salt and pepper if desired.
Nutrition Facts
One-Pan Salmon and Veggie Bake
Amount Per Serving
Calories 396
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 3g
15%
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 65mg
22%
Sodium 134mg
6%
Potassium 1122mg
32%
Total Carbohydrates 31g
10%
Dietary Fiber 7g
28%
Sugars 6g
Protein 35g
70%
Vitamin A
337%
Vitamin C
44%
Calcium
13%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
