One Pan Salmon and Veggie Bake (great for meal prep!)
This recipe will make a great addition to your meal prep Sunday (or whatever day of the week you choose to get your meals organized!) Whether you prep and cook the whole thing to reheat or serve cold on a bed of greens later throughout the week, or if you just want to prepare the ingredients ahead of time (cut and wash the veggies, thaw the meat etc.) then when it’s time to cook, just toss it onto a baking sheet and pop it in the oven - this one is both a time saver and a table pleaser!
Ingredients:
500g salmon (thawed or fresh), cut into 4 pieces
500g sweet potato (about 1 medium)
400g green beans, trimmed
½ small red onion, thinly sliced
1 tbsp. fresh dill (or ½ tsp. dried dill)
Salt and pepper, to taste
½ lemon, thinly sliced
2 tbsp olive oil
Juice of 1/2 lemon
Garlic (1 clove, minced)
Directions:
Preheat oven to 425℉. Line a large baking sheet with parchment paper (very important).
Slice sweet potatoes (with skin still on) into fairly thin slices (about 1cm thick).
Place sweet potatoes on baking sheet and add green beans and red onions.
Mix the olive oil, lemon juice and garlic together and pour 1/2 of the mixture over the vegetables, tossing them to evenly coat.
Place the salmon on top of the veggies, evenly spaced, and drizzle the remaining 1/2 of the sauce over the fish.
Place the lemon slices over the top of each filet.
Season with dill, 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 the salmon and return the vegetables to the oven and continue cooking an additional 5-10 minutes or until sweet potatoes are tender (easily pierced with a fork).
Divide into 4 servings. Eat fresh, reheat when ready to eat or serve cold on fresh greens, with additional sauce if desired!
Macronutrient Information per serve: 397 calories / 27g protein / 34g carbohydrates / 18g fat