Sheet Pan Baked Salmon with Vegetables
Experience a healthy, restaurant-quality meal with minimal cleanup. This sheet pan dinner features succulent salmon fillets roasted alongside thinly sliced sweet potatoes, crisp green beans, and zesty aromatics like garlic, lemon, and fresh dill. It is a nutrient-dense, perfectly balanced dish that relies on the magic of high-heat roasting to develop deep, caramelized flavors and keep the fish naturally moist and flaky.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Modern American
- Diet: Pescatarian, Gluten-Free, Dairy-Free
Ingredients
3 tablespoons avocado oil or olive oil
Juice of 1 medium lemon
2 garlic cloves, finely minced
1 tablespoon fresh dill
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1 1/4 pounds salmon fillets, center-cut
1 pound sweet potato, thinly sliced into 1/8-inch rounds
12 ounces fresh green beans, trimmed
1/2 small red onion, thinly sliced
1/2 lemon, thinly sliced
Instructions
Preheat your oven to 425℉.
In a small bowl, whisk together oil, lemon juice, minced garlic, dill, salt, and pepper.
Place the thinly sliced sweet potatoes and red onion on a large sheet pan and toss with half of the prepared sauce.
Roast the vegetables for 15 minutes to allow them to start softening.
Remove the pan from the oven, push the vegetables to the sides, and place the salmon fillets in the center.
Add the green beans around the salmon and drizzle all remaining ingredients over the fish and beans.
Top the salmon with lemon slices.
Return the pan to the oven and bake for another 12-15 minutes, or until the salmon flakes easily with a fork and vegetables are tender.
Notes
Ensure the sweet potatoes are sliced very thinly so they cook at the same rate as the fish. If using thicker slices, roast them an extra 10 minutes before adding the fish.