Need a high-protein, easy dinner that requires minimal washing up and effort, but plenty of nutrition benefits? This Sheet Pan Salmon and Herb Roasted Vegetables is a foolproof one you’ll want on standby! Pescetarian, gluten-free, paleo and Whole30-friendly.
Let’s talk easy weeknight dinners, shall we? Over the weekend I did a quick poll on the My Fresh Perspective Facebook page to see if you guys wanted to see more savory breakfast recipes, or more healthy, easy dinners. So far dinners have been winning, so over the next little while, you can expect plenty of them.
Each of our interpretations of ‘easy’ varies, and I’m very aware that while I thoroughly enjoy playing in the kitchen, the thought of spending more than 20 minutes making a meal could sound like torture if you don’t love cooking. If this sounds like you, then you’re going to adore today’s Sheet Pan Salmon and Herb Roasted Vegetables. Here’s why:
- You only need 1 baking sheet – no pots or pans, no excess washing up to worry about. (Pro tip: line your baking sheet with parchment and you’ll barely have to wash it afterwards!)
- 30 minutes from start to finish is all you need to commit, and only 10 minutes of that is active prep.
- You can prep the entire meal on the weekend. This entire recipe can be made on a Sunday afternoon and kept in the fridge for up to 3 days. When you get home from work, simply reheat and eat!
Of course, in addition to those 3 big perks, you’ll also be getting to enjoy an absolutely delicious meal featuring some of the season’s best produce. Rainbow carrots are full of antioxidants (specifically ones that that protect our immune system, skin and eye health), and as part of the cruciferous veggie fam, Brussels sprouts have detoxification benefits and anti-cancer properties. Toss ’em in some avocado oil and herbs, and top with some gorgeous flaky salmon, and you’ve got a healthy, super satisfying dinner with minimal effort. Are you in?
Take the hassle out of dinner making with this Sheet Pan Salmon and Herb Roasted Vegetables – just one pan, a few simple ingredients, and 30 mins are all you need to get a healthy meal on the table. Gluten-free, paleo and Whole30-friendly!
- avocado oil, in a mister
- 2 cups rainbow carrots, peeled and sliced into coins
- 3 cups Brussels sprouts, trimmed and halved
- 1-2 tsp each all-purpose seasoning (I like the Kirkland Organic Salt-Free Seasoning from Costco) and herb seasoning
- 2 wild caught salmon fillets, defrosted if frozen
- 2 cups trimmed thin green beans
- 1 tbsp freshly minced parsley
- pumpkin seeds (I used Chia Rosemary Pumpkin Seeds from Navitas Organics, but plain pepitas are fine too!)
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- In a large bowl, mist the carrots and Brussels sprouts generously in avocado oil. Toss them in 1 tsp each all-purpose and herb seasonings. Scatter them out in a single layer on the baking sheet, leaving space at one end for the green beans and salmon.
- Arrange the salmon and green beans in the extra space. Again, spray generously with avocado oil (or brush, if you don’t have a mister.) Sprinkle with the remaining seasonings.
- Bake for 20 minutes, switching the oven to the broil setting for the last 2-3 mins if desired to crisp the edges of the veggies and salmon.
- Divide between two bowls. Sprinkle with fresh parsley and pumpkin seeds, then serve immediately.
This recipe makes great leftovers! It can be easily doubled, but in order to ensure the veggies roast evenly, you may want to use 2 baking sheets so that everything can cook in a single layer with no overcrowding.
Keywords: salmon, dinner, anti-inflammatory, Brussels sprouts, carrots, bake, clean eating dinners
I’d love to know… is there one dinner time conundrum that you find yourself constantly facing?