Sheet-Pan Lemon Garlic Salmon & Veggies

11/29/2023

Sheet-Pan Lemon Garlic Salmon & Veggies

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

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
   
2. In a small bowl, mix together the marinade ingredients. Season with salt and pepper.
   
3. 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.
   
4. Transfer veggies to the sheet pan and bake for 20 minutes.
   
5. While the veggies bake, pour the remaining marinade over the salmon fillets, making sure to cover them evenly.
   
6. Remove the veggies from the oven and scootch them over on the pan to make room for the salmon.
   
7. Add salmon and top with lemon slices. Sprinkle the whole pan with salt and pepper.
   
8. 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!