My goal for weeknight dinners is always quick, easy, healthy, and delicious, and bonus points for minimal clean-up. This Sheet-Pan Lemon Garlic Salmon & Veggies is all of the above and looks like such a beautiful dinner, no one would guess just how easily it came together! It’s gluten-free, paleo-friendly (you can just swap the potatoes for sweet potatoes if desired), and packed with healthy fats and protein. Definitely add this one to your weekly rotation!
Ingredients
Serves 3
For the marinade:
2 tbsp extra virgin olive oil
1 tbsp dijon mustard
1 tbsp honey
2 garlic cloves, minced
2 tsp lemon
salt & pepper to taste
Everything else:
3 salmon fillets (I like wild for extra omega-3s!)
2 1/2 cups baby potatoes, cut into bite sized pieces
3 cups brussels sprouts, halved
2 tbsp extra virgin olive oil
1 lemon, thinly sliced
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, mix together the marinade ingredients. Season with salt and pepper.
- Add chopped potatoes and brussels into a medium bowl and drizzle with 2 tbsp olive oil. Add 2 tbsp of the marinade into the bowl and give everything a toss.
- Transfer veggies to the sheet pan and bake for 20 minutes.
- While the veggies bake, pour the remaining marinade over the salmon fillets, making sure to cover them evenly.
- Remove the veggies from the oven and scootch them over on the pan to make room for the salmon.
- Add salmon and top with lemon slices. Sprinkle the whole pan with salt and pepper.
- Return to the oven for another 15 minutes or until salmon is cooked & flaky (I use an internal meat thermometer and take it out when salmon reaches 140 F).
Enjoy!
