by Sarah Axtell

Sheet Pan Salmon

by Sarah Axtell

Sheet Pan Salmon with Green Beans, Potatoes, and Olives

Sarah Axtell, ND of Lakeside Natural Medicine

Looking for a simple yet satisfying dinner that's packed with flavor AND nutrition? This Sheet Pan Salmon with Green Beans, Potatoes, and Olives satisfies! Not only is it easy to make, but it also brings together the goodness of heart-healthy salmon with the flavors of the Mediterranean (like roasted lemons and briny olives). Plus, cleanup is easy—just one pan!

Ingredients:

4 wild-caught salmon fillets, seasoned with salt and pepper
3 cups green beans, trimmed (or any other vegetable, such as broccoli or cauliflower)
1 pound baby potatoes, halved (I like the medley baby potatoes, which include purple potatoes)
2 lemons, quartered
Olive oil
Salt and pepper
1/2 cup green olives

Person holding a jar of green goddess dressing with fresh herbs on a wooden surface

Instructions:

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Arrange the potatoes and green beans (or any other vegetable) on the baking sheet. Toss with olive oil, salt, and pepper. Also, place the lemon halves on the baking sheet.
Bake the potatoes, green beans, and lemons x 20 minutes. Remove the pan from the oven. Toss the potatoes and green beans.
Add the salmon to the pan.
Add olives to the pan.
Bake everything for another 20 minutes, until the salmon is cooked through.
Remove from the oven and squeeze the roasted lemons over the salmon.

This dish is really good with Green Goddess Dressing (below). Or try drizzling pesto or tzatziki on top of the salmon. Yum!

Green Goddess Dressing

Dress up your salads, roasted or steamed veggies, fish or chicken with this Green Goddess Dressing. It doesn’t contain mayo or dairy, but it is rich, creamy and satisfying. I really could eat it by the spoonful. Make up a batch on the weekends and enjoy your green leafy vegetables all week-long. It stores nicely in the fridge for up to a week.

Ingredients:

1 cup fresh parsley
1/2 cup fresh basil
1/4 cup nutritional yeast (found in the bulk section at health food stores)
1/4 cup water
1/4 cup olive oil
2 Tbsp tahini
2 Tbsp apple cider vinegar
1 Tbsp tamari (ie. gluten-free soy sauce), Bragg's liquid aminos or coconut aminos
Juice of 1/2 lemon
1 Tbsp maple syrup
1 tsp dried tarragon
1-2 garlic cloves (omit if you follow a Low Fodmap Diet)

Instructions:

Combine all ingredients in a food processor or blender. Blend on high until smooth.