Description
A delicious and healthy sheet pan meal featuring gluten-free salmon and a variety of vegetables, all seasoned with lemon and dill.
Ingredients
Scale
- 4 salmon fillets
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 bell pepper, sliced
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- 1 lemon, juiced and zested
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Line a sheet pan with parchment paper.
- In a large bowl, combine the vegetables with olive oil, lemon juice, lemon zest, dill, salt, and pepper.
- Spread the vegetable mixture evenly on the sheet pan.
- Place the salmon fillets on top of the vegetables.
- Drizzle the salmon with a little olive oil and season with salt and pepper.
- Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve warm and enjoy!
Notes
- Feel free to substitute any vegetables you prefer.
- This dish can be made in advance and reheated.
- For extra flavor, add garlic or onion powder to the vegetable mix.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg