When it comes to cooking dinner sometimes I really get stuck and have no idea what to make. That’s why I rely so much on meal prepping. Not only does it save time, it helps me get organized and know ahead what I will be serving for dinner. Sometimes however, I don’t have time or just forget to do some sort of meal prep. For these cases, my One Sheet Pan Salmon and Veggies comes to the rescue.
This is a very simple and quick dinner to make. You just dice all you veggies, place them on a sheet pan along with your salmon, stick it in the oven, and wait until it’s ready. No hassle, no dirty pots and pans, and easy clean up after. It is perfect for those busy long days that leave you with barely any time or energy to make dinner for the family.
This is also my go to meal when I need something extra healthy and nutritious. Weekends for me usually involve some not so healthy eating. Specially when we get together with family and friends. So Mondays are typically a day that I want to detox and just keep it as clean as possible. These weekends are usually the weekends in which I don’t have time to meal prep. So my one sheet pan salmon and veggies is perfect.
I love to serve this dish over a bed of arugula. Then I top it with some feta and drizzle some more balsamic over it. It is so delicious and the perfect healthy dinner to get back to clean eating. This part is completely optional but it definitely compliments the rest of the ingredients making it a complete and tasty dinner.
You can also serve the salmon and veggies on the side of some brown rice, mashed cauliflower, or baked sweet potatoes. It is a very versatile meal that goes well with almost any other side. You can even substitute any of the veggies for other veggies you may prefer. The herbs and balsamic will still make it all come together in one delicious and healthy dish.
One Sheet Pan Salmon and Veggies
- 1-1 1/2 lbs salmon
- 1 lbs mini heirloom tomatoes (cherry tomatoes are fine too)
- 2 cups brussel sprouts
- 2 carrots
- 1/4 cup balsamic vinegar (plus more to drizzle over)
- 2 tbsp liquid aminos
- 2 tbsp olive oil
- 1/2 tbsp garlic powder
- 1/2 tbsp dried thyme
- 1/2 tbsp dried parsley
- 1/2 tbsp dried rosemary
- 1 tsp pink salt
- 1/2 tsp pepper
- arugula and feta cheese for garnish
Preheat oven at 350 degrees.
Peel and dice carrots into thin circles.
Dice tomatoes into fourths and half Brussel sprouts.
Line sheet pan with parchment paper and place salmon and veggies.
Drizzle olive oil, balsamic, liquid aminos, garlic powder, thyme, parsley, rosemary, salt and pepper.
Place in oven and bake for 25 minutes.
Serve over bed of arugula, garnish with feta cheese and drizzle more balsamic over.