Description
A quick and healthy weeknight dinner featuring juicy lemon-garlic salmon and roasted vegetables, ready in 30 minutes.
Ingredients
2 salmon fillets (6 oz. each)
3 carrots, chopped
1 zucchini, chopped
1 red onion, chopped
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp Dijon mustard
Salt and pepper to taste
Chili flakes (optional)
Cooked brown rice or quinoa (to serve)
Instructions
1. Preheat oven to 400°F.
2. Line a sheet pan with foil, parchment, or a reusable liner.
3. Mix olive oil, lemon juice, garlic, and mustard in a bowl.
4. Toss carrots, zucchini, and onion in half of the mixture.
5. Rub remaining marinade on the salmon fillets.
6. Place salmon and veggies on the pan, season with salt, pepper, and chili flakes.
7. Roast for 15–20 minutes until salmon flakes and vegetables are tender.
8. Serve with pre-cooked brown rice or quinoa.
Notes
Use pre-chopped vegetables to save prep time.
Double the recipe and store leftovers for lunch.
This recipe pairs well with tzatziki or a light vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet + veggies
- Calories: 420
- Sugar: 6g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg
Keywords: healthy weeknight dinner, salmon, sheet pan, fast meals