I'm a dietitian who wants you eating this Fall Roasted Salmon and Veggies Sheet Pan Dinner. Why? Because it's not only delicious and easy to make, but it's fiber-packed. People on the internet have proved they are able to add more protein into their lives, so fiber is next. 95% of Americans are not obtaining the daily recommended value of fiber even though fiber is found in many foods we enjoy like grains, fruits, veggies, nuts, seeds, and legumes! So, this is my way of showing you how to create an easy blend of starches, non-starches, and legumes in one meal.
You have potatoes, butternut squash, red onion, broccoli, and chickpeas all in one recipe so you can obtain more fiber into your life. To make this a well-rounded meal, I add salmon for your source of protein, and a delicious dressing to bring the flavors all together. What is life without a good dressing?
The dressing is a lemon parsley dressing made with Greek yogurt, so you'll be obtaining more protein that way. Greek yogurt is also a great source of probiotics. So, not only is this recipe gut-supporting due to the 12-13g of fiber in one serving, but it also contains probiotics from the yogurt, making it an even more gut-friendly recipe as well. This is the kind of recipe you want on repeat this fall.
Yields: 2
Portion: 1 bowl
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
This recipe is gluten free and pescatarian.
Ingredients:
Veggie blend:
1 russet potato, finely cubed
½ red onion, sliced into half moons
½ butternut squash, peeled, finely cubed
1 15oz can cooked chickpeas, drained and rinsed
1 stalk broccoli, chopped into florets
2 tbsp extra virgin olive oil
1 tsp salt
Black pepper to taste
1/2 tsp dried thyme
½ tsp paprika
1 tsp garlic powder
Salmon
2 pieces Wild Caught salmon
1 tbsp extra virgin olive oil
Salt and black pepper to taste
½ tsp garlic powder (or more)
2 thin lemon slices
Dressing:
½ cup Greek yogurt
2 tbsp mayo
1 tsp lemon zest
2 tbsp lemon juice
1 ½ tbsp extra virgin olive oil
¼ cup parsley leaves
Instructions:
1. Preheat: preheat the oven to 400.
2. Prep veggies: In a large bowl, add in the potato, butternut squash, onion, broccoli, and chickpeas. Coat with olive oil. Season with salt, black pepper, thyme, paprika, garlic powder. Add to a baking sheet in a single layer, but leave room in the middle for salmon.
3. Add salmon: place salmon onto parchment paper and into the center of the baking sheet. Coat with olive oil. Season with salt, black pepper, and garlic powder. Top with sliced lemon on each. Wrap up parchment paper. Bake in the oven, stirring halfway through, until the veggies are golden and tender and salmon is opaque and pink in the center.
4.Prep dressing: in a food processor add in all ingredients. Puree until thick consistency. Allow dressing to marinate in the fridge until serving the salmon.
5.Build bowl: gently take the veggies and salmon out of the oven and allow to cool for 5 minutes. Grab a serving bowl and add in veggie blend. Top with 1 piece of salmon. Drizzle on dressing to your liking. Enjoy!
I hope you love this Fall Roasted Salmon and Veggies Sheet Pan Dinner recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.
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