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.
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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 medium)
- 12 oz. green beans, trimmed
- ½ small red onion, thinly sliced
- 2 Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade*, divided
- 1 Tbsp. fresh dill (or ½ tsp. dried dill)
- Sea salt and black pepper
- ½ lemon, thinly sliced
- *May substitute: 2 Tbsp. avocado or olive oil + Juice of ½ lemon + 1 clove garlic, finely minced for the bottled dressing
- Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- Wash sweet potatoes and pat dry. Using a knife or mandolin slicer, thinly slice the sweet potato (with peel intact) into rounds about 1/8th inch thick.
- Place sweet potatoes on baking sheet. Add green beans and red onions. Drizzle 1 ½ Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade over vegetables. Toss to coat.
- Spread vegetables in a thin layer, making a space for each of the salmon filets. Nestle salmon filets into the vegetables then drizzle them with the remaining ½ Tbsp. dressing.
- Arrange lemon slices over the top of each filet. Sprinkle salmon and vegetables with dill, sea salt and pepper.
- Place pan in preheated oven and bake for 20 minutes. After 20 minutes, check salmon for doneness. If it flakes easily with a fork and is no longer opaque then it’s done. Remove it to plate and loosely cover with a second plate or a lid. Return vegetables to oven and continue cooking an additional 5-10 minutes or until sweet potatoes are tender.
- Remove pan from oven. Serve salmon and vegetables with additional lemon wedges and sea salt and pepper, if desired.
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- 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!
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