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One Pan Salmon and Vegetables Recipe

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3.9 from 8 reviews

This nutritious and vibrant One Pan Salmon and Vegetables recipe features perfectly baked salmon fillets nestled among a colorful medley of seasoned vegetables. Prepared in just one dish, this wholesome meal combines tender purple yam, broccoli, asparagus, bell pepper, carrots, and aromatic spices, all roasted to perfection for a flavorful and healthy dinner option.

Ingredients

Vegetables

  • 1/2 yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 purple yam (or sweet potato), peeled and chopped
  • 1 red bell pepper, cored and chopped
  • 1 crown broccoli, chopped
  • 2 large carrots, chopped
  • 1 bunch asparagus, trimmed and chopped

Seasonings & Oils

  • 3 to 4 tablespoons avocado oil
  • 2 teaspoons lemon pepper
  • 1 tablespoon dried parsley
  • 2 teaspoons ground ginger
  • 2 teaspoons sea salt (to taste)

Main Protein

  • 2 pounds salmon fillets

Instructions

  1. Preheat oven: Set your oven to 400°F (205°C) to preheat for roasting the vegetables and salmon.
  2. Prepare the vegetables: Chop all vegetables as directed and place them in a large casserole dish. Drizzle with approximately 3 tablespoons of avocado oil, then sprinkle half of the sea salt, lemon pepper, dried parsley, and ground ginger over them. Use your hands to thoroughly toss the vegetables so they’re evenly coated with oil and seasonings.
  3. Bake vegetables first: Place the casserole dish on the center rack of the oven and bake for 25 minutes. After 25 minutes, stir the vegetables well to ensure even cooking and continue baking for an additional 10 minutes.
  4. Season the salmon: While the vegetables are baking, slice the salmon into portions if necessary. Lightly coat the salmon fillets with avocado oil and sprinkle with the remaining sea salt, lemon pepper, dried parsley, and ground ginger to fully season.
  5. Add salmon and finish baking: Once the vegetables have baked for a total of 35 minutes, remove the casserole dish from the oven and stir the vegetables again. Create small wells or spaces among the vegetables to place the salmon fillets. Return the dish to the oven and bake for 20 minutes more, until the salmon is cooked through and the vegetables are tender to your liking.
  6. Serve: Remove from oven and serve the salmon and vegetables warm. For a more filling meal, pair with additional sides such as coconut rice or your preferred grain.

Notes

  • You can substitute purple yam with sweet potato if unavailable.
  • Adjust sea salt to taste based on your dietary preference.
  • Ensure salmon is cooked to an internal temperature of 145°F for safety and optimal texture.
  • This dish reheats well and can be stored in the refrigerator for up to 3 days.
  • For crisper vegetables, stir halfway through baking as instructed.

Find it online: https://dishcooks.com/one-pan-salmon-and-vegetables-recipe/