Description
This nutritious and convenient sheet pan dinner brings together flaky salmon, sweet potatoes, and vibrant green beans in one harmonious dish. Flavored with a zesty marinade of lemon, garlic, and fresh dill, it offers a perfect balance of healthy omega-3 fatty acids and earthy vegetables. It is an ideal go-to recipe for busy weeknights, requiring minimal cleanup and providing a wholesome, restaurant-quality meal in under an hour.
Ingredients
4 salmon fillets (about 6 oz each)
2 large sweet potatoes, peeled and cubed
1 pound fresh green beans, trimmed
3 tablespoons avocado oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1 tablespoon fresh dill, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a small bowl, whisk together the avocado oil, lemon juice, minced garlic, fresh dill, salt, and pepper.
Place the cubed sweet potatoes on the sheet pan, drizzle with half of the marinade, and toss to coat evenly.
Roast the sweet potatoes for 15 minutes.
Remove the pan from the oven, push the potatoes to the sides, and add the salmon fillets and green beans to the center.
Drizzle the remaining marinade over the salmon and green beans.
Return the pan to the oven and roast for another 12-15 minutes until the salmon flakes easily with a fork and vegetables are tender.
Serve immediately while warm.
Notes
Ensure sweet potatoes are cut into uniform 1-inch cubes for even cooking. You can swap green beans for asparagus or broccoli if preferred regarding seasonal availability. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 fillet with 1/4 of vegetables
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg