When you’re short on time and even shorter on dinner ideas, this One-Pan Salmon and Veggie Bake is just the ticket!
I’m alllll about that meal prep.
Especially on Sundays when I’m
procrastinating on a blog post gearing up for a busy week ahead. Even if I have just 1-2 hours on the weekend I’ll find a way to sneak in some sort of meal prep – even if it’s just making salads and chopping vegetables for other dishes I’ll make later in the week.
But I have to say that much as I love to have everything already cooked (because it makes the week so. much. easier.) I honestly go back and forth between the convenience of a pre-made, reheat and eat kind of meal and one that I actually have to cook.
See, I love cooking. And I really love the smell of food cooking so lately, even when I’ve got a busy week ahead of me, I’ve been planning for a least 1-2 meals that will be cooked right before they’re served. Typically it’s a meal made in the slow cooker (like this 5-ingredient White Chicken Chile or Beef Stew) or Instant Pot (hello, Sweet Potato Chicken Curry) but lately I’ve been loving on the ‘One-Pan’ or ‘Sheet Pan’ dinners – like this One-Pan Salmon and Veggie Bake -that are popping up all over the Interwebs.
I love that I can prep the ingredients ahead of time (slice, dice, thaw, mix the sauce or seasoning, etc,) then when it’s time to cook, I just toss it onto a parchment paper-lined baking sheet and pop it in the oven while I make a salad, feed the animals, do a few air squats and push-ups (not kidding) and help with homework.
Of course, if you prefer the convenience of a reheat and eat meal, you can totally make this one on the weekend. And sometimes I do. It’s fantastic served hot or cold over a bed of greens with a drizzle of this incredibly sublime Lemon Garlic Dressing & Marinade from Tessemae’s. Oh, this stuff is magical. And it’s what makes this dish so fantastically easy to pull together.
So let’s do this one-pan wonder thing, shall we?
I won’t belabor the process of the sheet pan dinner because you’re smart and you’re all about saving time (Wow! We haven’t even formally met yet and we have so much in common. I knew I liked you the minute you clicked over here.) But I will say that you need to line that pan with some parchment paper to make clean up really easy. You can read this post to get an idea of why I don’t use aluminum foil.
Essentially, you just need to get those veggies prepped and on the baking sheet before topping them with big, beautiful wild-caught salmon filets (read this post to make sure you’re selecting the safest filets) and then drizzling the works with Tessemae’s Organic Lemon Garlic Dressing & Marinade. If you want those sweet potatoes nice a tender, be sure to slice then very thinly. I use a mandolin slicer to get mine just shy of 1/8th inch thick. I love my mandolin slicer. If you don’t have one you can certainly use a knife, but a mandolin is going to make your life infinitely easier and you’ll find that you use it for so many things other than this recipe.One-Pan Salmon & Veggie Bake has just 5 ingredients + virtually no clean up #Whole30 #realfood Click To Tweet
A word on cooking time: Depending on how thin you slice the sweet potatoes and how thick your salmon filets are, this recipe can take anywhere from 20-30 minutes to bake so don’t leave the house. Maybe just hang out and sneak in a few air squats and push-ups. If you find that the salmon is done (flakes easily with a fork) before the vegetables, just remove the salmon to a plate and cover it with another plate or a lid of some sort then continue cooking the vegetables for another 5-10 minutes until they’re tender and to your liking.
Serve with extra lemon for squeezing over the top and nice big salad
That’s it. So simple!
If you’re all about that meal prep too (or want to be!) then be sure to check out our new Weekly Meal Prep Menu Series. You’re gonna love it! Each Friday we deliver 5 fast and easy recipes + a printable grocery list to your inbox – all you have to do is shop, prep and cook.
If you’re already signed up to receive weekly emails from us then you’re good to go – The Meal Prep Menus will magically appear in your inbox. If you’re NOT already signed up then you can do that by clicking HERE. (P.S. When you sign up you’ll get a fabulous gift from us for FREE!)
Ready, Set…It’s time to rock that sheet pan dinner
- 1 ¼ lbs. Wild-caught salmon, cut into 4 portions
- 1 lb. sweet potato (about 1 large)
- 12 oz. green beans, trimmed
- ½ small red onion, thinly sliced
- 3 Tbsp. olive oil
- Juice of 1 medium lemon (~ ¼ cup)
- 2 cloves garlic, finely minced
- 1 Tbsp. fresh dill (or ½ tsp. dried dill)
- ½ tsp. sea salt
- ¼ tsp. black pepper
- ½ lemon, thinly sliced
- Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- Make the marinade by whisking together the oil, lemon juice, garlic, dill, sea salt, and pepper in a small bowl. Set aside 2 Tbsp. of the marinade to use later.
- Place salmon fillets in a shallow dish and pour half of the remaining marinade (not the 2 tablespoons you just set aside), over the salmon. Place the salmon in the fridge to marinate while you prep the veggies.
- Wash the sweet potato and pat it dry. Using a knife or mandolin slicer, thinly slice the sweet potato (with the peel intact) into rounds about ⅛-inch thick.
- Place the sweet potato slices on the baking sheet. Drizzle with the other half of the marinade you used for the salmon. Toss the sweet potatoes with the marinade then spread them into an even layer on the baking sheet.
- Place the baking sheet in the preheated oven and bake for 10 minutes. After 10 minutes, remove the pan and add the green beans and red onion in pile atop the sweet potatoes. Drizzle with the last 2 Tbsp. of marinade. Give them a little toss with your hands or a spoon then spread them evenly over the sweet potatoes. Return the pan to the oven and bake an additional 5 minutes.
- After 5 minutes, remove the pan from the oven and place the marinated salmon filets directly on top of the vegetables. Arrange lemon slices over the top of each salmon filet and sprinkle with a little salt and pepper.
- Place the baking sheet back into the oven and bake for 10-15 minutes or until the salmon flakes easily with a fork and is no longer opaque. The sweet potato slices should be tender and the green beans crisp-tender.
- Serve the salmon and vegetables with additional lemon wedges and sea salt and pepper, if desired.
- Serving Size: 1/4 recipe
- Calories: 365
- Sugar: 5g
- Sodium: 370mg
- Fat: 12g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 31g
What’s your favorite one-pan meal for busy weeknights? Share in the comments below!
This post was made possible by our friends at Tessemae’s. Though we received compensation for this post, the opinions expressed here are – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
This post may contain affiliate links that won’t change your price but will share some commission.10-15