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Servings:

Easy Sheet Pan Salmon with Rainbow Veggies

Who knew sheet pan dinners could be so colorful? With crunchy green beans, savory yellow squash, sweet red onions, and bright cherry tomatoes, you’ll be literally eating the rainbow with this sheet pan salmon dinner. Perfect for everyone with a busy schedule looking to get more vegetables in their meal. Fewer dishes, more color, please!

Total Time

30min

4.8

6 Ratings

Author: Tina Sawasdee at SideChef

Servings:

Ingredients

•

Skinless Salmon Fillets

•

1 1/2 cups

Green Beans , washed

•

1 cup

Yellow Squash , washed

•

Medium Red Onion , washed

•

1 cup

Rainbow Grape Tomatoes , washed

•

2 cloves

Garlic , minced

•

1 Tbsp

Chopped Fresh Dill

•

2 Tbsp

Butter , melted

•

1 tsp

Honey

•

Lemon , zested, juiced

•

1 tsp

Salt , divided

•

1/4 tsp

Ground Black Pepper , divided

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Season Salmon (4) with Salt (1/2 tsp) and Pepper (1/8 tsp) . Set aside.

Cut Yellow Squash (1 cup) into about 1/4-inch thick, and slice Red Onion (1) into about 1/4-inch thick.

In a small mixing bowl, combine Butter (2 Tbsp) , 1 1/2 Tbsp of Lemon Juice (1) , Honey (1 tsp) , Garlic (2 cloves) , 1/2 Tbsp of Lemon Zest, and Fresh Dill (1 Tbsp) together.

On the baking tray, lay Rainbow Grape Tomatoes (1 cup) , salmon, yellow squash, Green Beans (1 1/2 cups) , and red onion.

Brush the lemon-dill mixture on salmon and vegetables. Sprinkle Salt (1/2 tsp) and Pepper (1/8 tsp) on top of the vegetables. Bake for 10-15 minutes, depending on the thickness of the salmon.

Optionally garnish with dill. Serve warm.

Author's Notes

Yields 4-6 servings.

Nutrition Per Serving

CALORIES

265

FAT

13.4 g

PROTEIN

20.9 g

CARBS

15.6 g