Sheet Pan Salmon + Veggies
Sheet pan meals have a special place in my heart. It can be hard to find the time and motivation to cook after a busy day – one pan meals are a game changer!
This salmon and veggie dinner is so quick + easy and the clean-up is minimal. This recipe is also meal-prep friendly and naturally gluten free.
If you are looking for more tips and tricks to save time in the kitchen, you’ll love this podcast episode.
INGREDIENTS
1-1.25lb wild caught salmon filet
1.5 lbs of little potatoes, quartered
6-8 large carrots, cut into 1/4” coins
1 tbsp avocado oil
1 tsp salt
1 tsp garlic powder
2 tsp dried thyme
Additional salt, garlic powder, and paprika to season the salmon.
Optional: fresh parsley to garnish
INSTRUCTIONS
Preheat your oven to 400° and chop your veggies. Toss the veggies in avocado oil, salt, garlic powder, and dried thyme. Transfer to a large baking sheet and roast for 30 minutes.
Clear the center of your pan and add the salmon filet. Drizzle the fish with a little more avocado oil and season with a sprinkle of salt, garlic powder, and paprika. Return to the oven for about 10 more minutes depending on how thick your salmon is!
Garnish with fresh parsley and enjoy!
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Recipe by
Rachel Mistry, MS, RDN
Rachel is a registered dietitian with years of clinical experience and Lead Practitioner of The Funk’tional Nutritionist. As an IFM Certified Practitioner and a graduate of Erin’s Funk’tional Nutrition Academy, Rachel is well aligned with our philosophy. If you get the opportunity to work with Rachel, you will see why we are honored to have her on the team!
