Easy Sheet Pan Salmon with Roasted Vegetables
If you’re looking for an easy, healthy weeknight dinner recipe, then look no further! You pretty much just have to toss the ingredients on a sheet pan, and let the oven do the work for you– it doesn’t get easier than that. Plus, as registered dietitians and gals who love our veggies (and yes, our sweets too! 🙂 ), we find that our clients- and most of you- are working to get more veggies in your life and you come to us asking for help to make your goal a reality. This recipe makes it so easy to get your veggies. We witness the power of veggies on a daily basis–they help to get (and keep) waistlines trim while packing in nutrients and disease-fighting antioxidants, anti-inflammatory compounds and fiber, keeping your digestive tract healthy and promoting a flat-belly by flushing out waste from the colon. So we’re always creating recipes that make getting veggies easy.
If you’re goal is weight-loss and a flat belly say hello to your secret weapon… veggies! They fill you up with so few calories and crowd out more calorie-dense items, making weight loss much easier! And we’re always encouraging our clients to get as many as they can, at every meal. When it comes to getting or staying healthy and fighting diseases including cancer, heart disease and diabetes and helping your skin to look its’ best, veggies are a powerhouse (after all, that’s what compelled us to write our latest book, The Nutrition Twins’ Veggie Cure!—so that we could help everyone find easy solutions to get more veggies in their life!).
Our clients tell us that even when they’re working hard to eat veggies, one of their biggest struggles is finding time to wash and prep them when they’re tired or in a hurry or don’t have time or energy on a busy weeknight…
SCORE!! An awesome solution…
Easy One Pan Salmon with Roasted Vegetables
This super fast and easy weeknight dinner is a bursting with flavor. Toss everything in a sheet pan and in less than 15 minutes, dinner is served! Enjoy it with a side (about ½ cup) of brown rice.
Makes 2 servings
Ingredients:
1 8-oz bag shredded broccoli &/or cabbage slaw or 8-oz bag Kale Beet Blend (we used Mann’s)
1 teaspoon olive oil
2 cloves garlic, crushed or minced
2 4-oz salmon fillets
Juice of half a lemon
Dash of salt and pepper
Directions:
1. Preheat oven to 400°F. Line a sheet pan with foil.
2. Spread the veggies onto the sheet pan and add the olive oil and garlic. Toss to coat, then spread into a single layer, clearing two holes for the salmon fillets.
3. Place the salmon fillets on the sheet pan and squeeze the lemon juice over them.
4. Sprinkle the whole pan with a dash of salt and pepper, then bake for 12 minutes, until the salmon is cooked through.
5. Serve with a side of brown rice.
6. Enjoy!
Nutrition info per serving:
241 calories, 9.5 g fat, 1.4 g sat fat, 157.5 mg sodium, 12.5 g carbs, 5.4 g fiber, 2 g sugar, 26.3 g protein
Nutrition info per serving including ½ cup of brown rice:
305 calories, 11.5 g fat, 1.4 g sat fat, 157.5 mg sodium, 28 g carbs, 7.5 g fiber, 2 g sugar, 28.3 g protein
Easy Sheet Pan Salmon with Roasted Vegetables
Author: NutritionTwins.com
- 1 8-oz bag shredded broccoli &/or cabbage slaw or 8-oz bag Kale Beet Blend (we used Mann’s)
- 1 teaspoon olive oil
- 2 cloves garlic, crushed or minced
- 2 4-oz salmon fillets
- Juice of half a lemon
- Dash of salt and pepper
- Preheat oven to 400°F. Line a sheet pan with foil.
- Spread the veggies onto the sheet pan and add the olive oil and garlic. Toss to coat, then spread into a single layer, clearing two holes for the salmon fillets.
- Place the salmon fillets on the sheet pan and squeeze the lemon juice over them.
- Sprinkle the whole pan with a dash of salt and pepper, then bake for 12 minutes, until the salmon is cooked through.
- Serve with a side of brown rice.
- Enjoy!
241 calories, 9.5 g fat, 1.4 g sat fat, 157.5 mg sodium, 12.5 g carbs, 5.4 g fiber, 2 g sugar, 26.3 g protein
Nutrition info per serving including ½ cup of brown rice:
305 calories, 11.5 g fat, 1.4 g sat fat, 157.5 mg sodium, 28 g carbs, 7.5 g fiber, 2 g sugar, 28.3 g protein
3.5.3251
