ALL in ONE PAN – Salmon and Roasted Veggies
A high-protein, low-carb dinner that’s EASY and HEALTHY! Throw it ALL in ONE PAN for a clean eating, Salmon and Roasted Veggies dinner.
Equipment
- 1 Large Baking Pan parchment paper preferred
Ingredients
- 1 pound salmon fillet wild-caught preferred
- 1-2 tbsp capers drained
- 1½ tbsp fresh lemon juice
- 5-7 small red potatoes thinly sliced
- 1 red bell pepper thinly sliced
- 1/2 red onion diced
- 4 garlic cloves minced
- 2 tbsp fresh parsley chopped
- Pinch of sea salt to taste
- Olive oil for drizzling - extra virgin
Instructions
- Preheat oven to 400°F (204°C).
- Wash and thinly slice the red potatoes—this is key for even cooking with the salmon.
- For a little texture, slice super thin.For fully soft, pre-roast them for 5-7 minutes before adding the salmon.
- Slice red bell pepper, dice the red onion, and mince the garlic.Snip or chop the parsley.
- Place the salmon fillet in the center of a parchment-lined baking sheet.Surround it with the sliced potatoes, red pepper, garlic, and onion.
- Drizzle the salmon with olive oil, then top with lemon juice, capers, and a pinch of sea salt.Toss the veggies with olive oil and sprinkle with sea salt as well.
- Sprinkle the chopped parsley over the whole tray.
- Roast at 400°F for 17–20 minutes, or until the salmon flakes with a fork and the veggies are crisp on the edges. Halfway through, toss the veggies for even cooking.
Video
Notes
You can use any salmon fillet for this one-pan recipe. For the best flavor and health benefits, use wild-caught salmon.