This roasted salmon dinner recipe is a delicious way to start your week. It makes for a great dinner with enough left over to reheat and enjoy for several lunches or dinners later in the week. So go ahead and grab two sheet pans and take 45 minutes (15 minutes prep and 30 minutes cook time) to create multiple healthy, tasty make-ahead meals for the week. Serve with quinoa or your favorite kind of rice for a complete meal.
Roasted Salmon and Vegetable Sheetpan Dinner
Yield: 6 servings
Ingredients
- 1 ½ lbs salmon filets
- 2 zucchini, sliced into ½ moons (about ½ inch wide)
- 2 yellow squash, sliced into ½ moons (about ½ inch wide)
- ½ pint cherry tomatoes, cut in half
- 1 head of broccoli, cut into small bite-sized florets
- Spices: 1 ½ tsp + Italian herb blend* (store bought or see below for recipe) NOTE: add more spice to taste
- Salt & Pepper generously (provided your Italian blend selection did not include salt and pepper in the ingredients)
- 3+TBSP olive oil
Instructions
1. Spread sliced veggies on 2 large sheet pans. Drizzle with olive oil, sprinkle with salt & pepper, and Italian spices. Toss together with your hands to lightly coat and spread the vegetables out on sheet pans in a single layer.
2. Place salmon filets on top of veggies. Drizzle with olive oil, salt, pepper, and lemon juice.
3. Roast at 350 degrees for 20-25 minutes (at 20 minutes, check the doneness by sampling a slice of salmon and a piece of broccoli)
4. Remove trays from oven and sprinkle with one or all of the following ingredients … use as much or as little as you like:
- 6 oz. Feta cheese, large crumbles
- 1 cup roughly chopped olives (like Castelvetrano – often at the olive bar in the grocery)
- Squeeze ½ lemon
Recipe additions or substitutions:
- Mushrooms, sliced
- Asparagus, cut into 1-inch pieces
- Onions, chopped into chunks or ½ moons
- Peppers, chopped into chunks
- Green beans, cut into thirds
- Chicken breast – Cut into strips
- Shrimp
- Turkey or chicken sausage
Helpful hints:
- If a vegetable is hearty/firm and takes longer to cook (e.g., broccoli, onion, peppers), cut these at ½ the size of the other veggies. This will ensure the same cooking time.
- For convenience and portion control, consider using single-serving containers so meals are truly ready to go from fridge to microwave to plate.
ITALIAN HERB BLEND RECIPE – Store extra in an airtight container in a cool, dry place.
- 2 TBSP dried basil
- 2 TBSP dried oregano
- 2 TBSP dried parsley
- 1 TBSP dried rosemary
- 1 TBSP dried thyme leaves
- 1 TBSP red pepper flakes *optional*
- 1 tsp garlic powder
- 1 tsp onion powder
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This post was written exclusively for to your health, a national health and wellness coaching firm based in Connecticut. Its founder, Linda Hubbard, is an RN, Nutrition Specialist & Health Coach. She can be reached at linda@toyourhealth360.com.