If you’re looking for a quick, no-fuss, and nourishing dinner that you can toss in the oven, this one-sheet-pan meal is just that! With baked salmon and roasted vegetables, it’s an easy go-to for busy evenings. 

Ingredients

Salmon & Vegetables

• 16 oz salmon fillet, skin removed (4 × 4 oz portions / 113 g each)

• 300 g Brussels sprouts, trimmed and halved

• 240 g baby potatoes, quartered

• 8 g garlic, minced (about 2 cloves)

• 20 g olive oil (1½ tbsp)

• Salt and black pepper to taste

• 4 lemon slices

Lemon-Dill Yogurt Sauce

• 120 g full-fat Greek yogurt (½ cup)

• 30 g fresh lemon juice (2 tbsp)

• 1 tsp lemon zest

• 10 g fresh dill, chopped

• Salt and pepper to taste

Directions

1. Roast Vegetables

Preheat oven to 425°F (220°C).

On a sheet pan combine:

• Brussels sprouts

• Potatoes

• Garlic

• Olive oil

Season with salt and pepper and toss well. Spread evenly.

Roast 12 minutes.

2. Add Salmon

Pat salmon dry and season with salt and pepper.

Remove the pan from the oven and place salmon fillets between the vegetables.
Top each with a lemon slice.

Return to oven and cook 14–16 minutes, until salmon reaches 125–130°F for medium or 145°F fully cooked.

3. Make Sauce

In a small bowl combine:

• Greek yogurt

• Lemon juice

• Lemon zest

• Dill

• Salt and pepper

Stir until smooth.

4. Serve

Plate salmon with roasted vegetables and spoon 2 tbsp lemon-dill yogurt sauce over each portion.