One Pan Salmon and Vegetables
The ultimate comfort food, One Pan Salmon and Vegetables is a healthy, easy weeknight dinner that brings together tender salmon and vibrant vegetables for a satisfying meal. Enjoy the perfect balance of flavors and colors, all made in one pan. You’ll want to make this dish tonight!
Equipment
- Chef's Knife
- Oven
- Wooden Spoon
- Baking Sheet
Ingredients
- 1/2 yellow onion Yellow Onion sliced
- 4 cloves Garlic minced
- 1 purple yam Purple Yam or sweet potato
- 1 red bell pepper Red Bell Pepper cored and chopped
- 1 crown Broccoli chopped
- 2 large carrots Carrots chopped
- 1 bunch Asparagus trimmed and chopped
- 3 to 4 Tbsp Avocado Oil
- 2 tsp Lemon Pepper
- 1 Tbsp Dried Parsley
- 2 tsp Ground Ginger
- 2 tsp Sea Salt to taste
- 2 lbs Salmon
Instructions
- Preheat your oven to 400 degrees F. This is the perfect temperature for roasting, ensuring your vegetables caramelize beautifully while keeping the salmon tender.
- Chop all the vegetables as described, then place them in a large casserole dish. The colors should be vibrant, and the textures varied. Drizzle them liberally with about 3 tablespoons of avocado oil.
- Next, sprinkle with half of the sea salt, lemon pepper, dried parsley, and ground ginger. These seasonings will infuse the vegetables with flavor.
- Using your hands, toss everything together until the vegetables are well coated in the oil and seasonings. You want to see a light sheen on the veggies.
- Place the casserole dish on the center rack of the preheated oven and bake for about 25 minutes. The vegetables should start to soften, developing a lovely caramelization.
- After 25 minutes, open the oven and stir the vegetables well. This ensures even cooking. Continue baking for another 10 minutes.
- While the vegetables are baking, slice the salmon into portion-sized fillets, if they aren’t already cut. This portioning helps them cook evenly.
- In a bowl, coat the salmon with the remaining avocado oil and sprinkle with the remaining sea salt, lemon pepper, dried parsley, and ground ginger. This will ensure the fish is well-seasoned.
- After 35 minutes of baking the vegetables, remove them from the oven and stir well. Make small wells in the vegetables to create space for the salmon.
- Place the seasoned salmon fillets in the casserole dish with the vegetables. Return to the oven and bake for an additional 20 minutes. The salmon should be cooked through and flake easily with a fork, while the vegetables should have reached your desired doneness.
- Once cooked, remove from the oven and let sit for a few minutes. Serve with any additional sides, like coconut rice, and enjoy your delicious One Pan Salmon and Vegetables.
Notes
Here are some helpful tips to ensure your One Pan Salmon and Vegetables turns out perfectly every time.
- Storage: After cooking, let the leftovers cool completely before transferring to an airtight container. They can be stored in the fridge for up to three days, making them great for meal prep.
- Freezing: If you want to freeze, wrap individual portions of the salmon and vegetables tightly. They can last in the freezer for up to three months. Thaw in the refrigerator before reheating.
- Pairing: This dish pairs wonderfully with side salads or quinoa for a complete meal. Consider drizzling a bit of lemon juice over the top before serving for an extra zing.
- Vegetable Variations: Feel free to use any seasonal vegetables you like. Zucchini, cauliflower, or even brussels sprouts work beautifully in this recipe!
- Cooking Time: Adjust the cooking time based on the thickness of your salmon fillets. Thicker pieces may require more time, while thinner ones may cook faster.