Description
This sheet pan salmon is a vibrant, wholesome, and incredibly easy weeknight meal. By combining fresh, omega-3 rich salmon fillets with fiber-packed sweet potatoes and crisp green beans, you create a perfectly balanced dinner. The entire dish is seasoned with a fragrant blend of avocado oil, fresh lemon, garlic, and dill, then roasted to golden perfection. It is a one-pan wonder designed to save time while ensuring you enjoy a nutritious, restaurant-quality meal without the mess of multiple dishes.
Ingredients
3 tablespoons avocado oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1 tablespoon fresh dill
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1 1/4 pound salmon fillets
1 pound sweet potatoes, thinly sliced into 1/8-inch rounds
1/2 pound green beans, trimmed
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small bowl, whisk together the avocado oil, lemon juice, minced garlic, dill, salt, and pepper.
Arrange the thinly sliced sweet potatoes on the prepared baking sheet and drizzle with half of the lemon-garlic mixture. Toss well to coat.
Roast the sweet potatoes for 15-20 minutes, or until they begin to soften.
Remove the sheet pan from the oven, push the potatoes to the side, and add the salmon fillets and green beans to the pan.
Drizzle the remaining lemon-garlic mixture over the salmon and green beans.
Return the pan to the oven and roast for an additional 12-15 minutes until the salmon flakes easily with a fork and the vegetables are tender.
Notes
You can use dried dill instead of fresh; use 1/2 teaspoon as a substitute. If the sweet potatoes are sliced thinner, they may cook faster, so keep an eye on them. Store leftovers in an airtight container in the refrigerator for up to 2 days.