Sheet-Pan Salmon and Vegetables
Fatty fish like salmon is a good source of omega-3 fats, and heart-health guidelines suggest eating fish about twice a week. This dinner cooks on a single pan, so cleanup is easy too.
Ingredients
- 4 salmon fillets (about 5 oz each)
- 1 pound baby potatoes, halved (or 1 large sweet potato, cubed)
- 1 head broccoli, cut into florets
- 1 red bell pepper, sliced
- 3 tbsp olive oil, divided
- 2 garlic cloves, minced
- 1 lemon, half juiced and half sliced
- 1 tsp dried oregano or dill, ½ tsp salt, black pepper
Directions
- Heat the oven to 425°F. Toss the potatoes with 1 tbsp olive oil and a pinch of salt, spread on a large sheet pan and roast for 10 minutes.
- Toss the broccoli and pepper with 1 tbsp olive oil. Push the potatoes to the sides, add the vegetables and nestle the salmon in the middle.
- Mix the remaining olive oil with the garlic, lemon juice, herbs, salt and pepper. Brush over the salmon and top with lemon slices.
- Roast 12 to 15 minutes, until the salmon flakes easily and reaches 145°F.
Why we like it
It swaps salty sauces for lemon, garlic and herbs, which is an easy way to cut back on sodium if you're watching your blood pressure.
This article is general information, not medical advice. Talk with your provider about what is right for you. In an emergency, call 911.
