Sheet Pan Salmon and Veggies
This Sheet Pan Salmon and Veggies is the perfect easy and healthy weeknight dinner. Made with tender and flaky salmon filets, crunchy carrots and Brussels sprouts, juicy cherry tomatoes. Drizzled with a tangy balsamic dressing that really elevates this dish. This sheet pan salmon and vegges is so flavorful and comes together in no time.
Ingredients
- 2 carrots
- 2 cups Brussel sprouts (halved)
- 1 cup mini heirloom cherry tomatoes (regular cherry tomatoes are fine too)
- 3 tbsp avocado oil (divided)
- 1 lb salmon
- 3 tbsp balsamic vinegar (plus more to drizzle over)
- 2 tbsp coconut aminos
- 2 cloves of garlic (minced)
- 1 tsp dried parsley
- 1 tsp pink salt
- 1/2 tsp pepper
- arugula and feta cheese for serving
Instructions
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Preheat oven at 375 degrees F. Line a large baking sheet pan with parchment paper. Peel and dice carrots into thin circles. Remove stem and half brussel sprouts.
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Spread veggies on one side of prepped sheet pan. Drizzle 1 tbsp avocado oil over. Sprinkle salt and pepper if you wish but it's optional. Give veggies a toss. Place in oven and roast for 15 minutes.
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While veggies are roasting, remove skin from salmon and cut into four even filets. Dab dry with paper towel.
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In a small mixing bowl combine balsamic, the rest of avocado oil, coconut aminos, garlic, parsley, pink salt and pepper. Whisk until well combined.
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Remove roasted veggies from the oven and turn heat down to 325 degrees F.
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Place salmon filets on the other half of sheet pan. Pour balsamic marinade over veggies and salmon filets. Make sure both are well coated. Place back in the oven and roast for 20-25 minutes.
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Remove salmon and veggies from oven. Serve over bed of arugula and garnish with feta. Enjoy!
Recipe Notes
*Recipe, Post, and Pictures updated as of 9/22/19