Everything you need for a healthy dinner — salmon and veggies baked together on one sheet in under 20 minutes. Simple to prep, easy to clean, and perfect for quick meal preps or busy weeknights.
INGREDIENTS
– 2 lbs salmon
– 1 lb asparagus, trimmed
– 1-2 medium zucchini, chopped into ½ inch cubes
– 1 pint (12 ounces, 1 ½ cups) cherry tomatoes
– 3 tablespoons (45 mL) avocado oil
– Juice from half a lemon (or 2 tablespoons)
– 1 teaspoon lemon zest
– 2 teaspoons (14 grams) honey
– 2 teaspoons garlic powder
– 2 teaspoons smoked paprika
– 1 teaspoon onion powder
– 1 teaspoon dried dill
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon crushed red pepper flakes
– Lemon slices (optional)
DIRECTIONS
1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
2. In a small bowl, combine all seasoning ingredients (garlic powder, smoked paprika, onion powder, dried dill, dried parsley, salt, pepper, and red pepper flakes). Mix well.
3. Pat salmon dry with paper towels.
4. Brush 1 tbsp avocado oil over the salmon, then drizzle with ½ lemon juice and 1 tsp honey (reserve the remaining 1 tbsp oil for veggies).
5. Sprinkle ⅔ of the seasoning mix (about 5.5 tsp) evenly over the salmon.
6. Wash your vegetables.
7. Trim the bottom 2” of the asparagus off and chop your zucchini into about 1/2 inch cubes
8. Toss asparagus, zucchini, and cherry tomatoes with the remaining 1 tbsp avocado oil.
9. Sprinkle the remaining ⅓ of the seasoning mix (about 3.25 tsp) over the veggies and toss until coated.
10. Place the salmon in the center of the baking sheet.
11. Spread the seasoned veggies around the salmon in a single layer.
12. Bake for 15-20 minutes, depending on salmon thickness.
13. Salmon is done when it flakes easily and reaches 145°F.
14. Veggies should be tender and slightly charred.
15. Sprinkle 1 tsp dried parsley (or fresh parsley) over the salmon for extra freshness.
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