This easy sheet, Pan Baked Salmon with Veggies recipe is a delicious way to get all the benefits of omega-3 fatty acids and keep your brain healthy.


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

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


Preheat the oven to 425℉. Line a large-rimmed baking sheet with parchment paper and set aside.

Make the marinade by whisking the oil, lemon juice, garlic, dill, salt, and pepper in a small bowl. Set aside 2 tablespoons of the marinade to use later.

Place the salmon fillets in a shallow dish and pour half of the remaining marinade (not the 2 tablespoons you just set aside) over the salmon. Place the salmon in the fridge to marinate while you prep the veggies.

Wash and peel the sweet potato. Using a knife or mandolin slicer, thinly slice the sweet potato into rounds about ⅛-inch thick.

Place the sweet potato slices on the baking sheet. Drizzle with the other half of the marinade that you used for the salmon. Toss the sweet potato slices with the marinade, then spread them into an even layer on the baking sheet.

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