Turn this Sheet Pan into a Salad to get those daily greens
This Simple 20 Minute Salmon Sheet Pan can easily be transformed into a satisfying salad. All you have to do is place the cooked salmon and veggies atop Spring Mix Baby Greens, and you have a quick way to get in those extra veggies. Some people don’t think of salads as a “real meal”, but this combination is fresh, flavorful, and filling thanks to all the healthy fats, fiber, and protein (the 3 Keys to Satiety). It’s also a great way to feature seasonal produce. Asparagus and Daikon Radish, for example, are some of my favorite Springtime veggies to use for this dish. If you aren’t in the mood for a salad, or if raw greens are difficult for you to digest, no worries, you can just opt for the sheet pan version and you’ll still have a satiating, nutrient-dense meal.
Recipe for Salmon & Veggie Sheet Pan
Ingredients
- 2 Wild Caught Salmon Fillets
- 4 Cups Seasonal Veggies, such as Asparagus, Zucchini, Green Beans, Baby Bok Choy, or Daikon Radish (bok choy and radishes are great for supporting liver health)
- 1/3 Cup Chopped Shallot
- 1/2 Lemon
- 1 tsp Avocado Oil
- 2-3 Medium Cloves Garlic, chopped
- Sea Salt and Pepper to taste (omit pepper for AIP)
Instructions
Serves 2-4. Preheat oven to 350°F. Toss veggies with Avocado Oil, Fresh Chopped Garlic, Lemon Juice, Salt and Pepper. Pat salmon dry. Place salmon skin side down on the baking sheet, drizzle salmon with avocado oil, and season with garlic, salt, and pepper. Arrange veggies on the baking sheet with the salmon. I use a slow-bake method to keep the fish from drying out because my husband is super picky about that. To do this I bake for 15 minutes at 350°F, depending on the thickness/size of the fillets, then TURN OFF the oven and bake for another 10 – 15 minutes, or until the salmon is cooked through and the veggies are tender. Longer cook times are best for thicker fillets, while small fillets will cook quickly, and require less time. If you aren’t going with the “low and slow” method, bake for 20-25 minutes at 350F, skin side down, adjusting cook time for thickness. Turn veggies half way through. Serve with fresh lemon wedges.
If you decide to use radish, you can either cook it
To Make the Salad Version
To make the salad version of this salmon sheet pan, serve atop spring mix salad greens with a side of avocado. For the dressing, use a high-quality extra virgin olive oil, lemon juice, and a little salt and pepper. I really like using fresh or dried herbs in my homemade salad dressings. Some of my favorites herbs for this dish are thyme, dill, parsley, oregano, or an herbes de Provence blend.
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