Sheet Pan Roasted Salmon, Squash, and Green Beans
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- 1.33 lbs. raw wild salmon
- 2 tbsp. lemon juice
- 2 tbsp Dijon mustard (or compliant mustard)
- 1 tsp. fresh dill (or half the amount dried)
- 1/2 tsp. oregano
- 2 cloves garlic, minced
- 1.5 lbs butternut squash (or other hearty squash)
- 1 lb asparagus
- 2 tbsp. olive oil
- Salt and pepper
Preheat the oven to 450 degrees. Mix together the lemon juice, mustard, dill, and oregano. Place the salmon the pan (either 4 filets or one large piece) and brush with the mustard sauce.
Place the salmon on the sheet pan (either 4 filets or one large piece) and brush with the mustard sauce.
Peel the squash and thinly slice the squash into circular pieces, like chips. Toss the squash and asparagus with olive oil,salt, and pepper. Place the veggies around the salmon, placing them in an even layer. Make sure to cut the butternut squash thin or it won't cook through in the allotted time. If you prefer thicker squash, put it in 10-15 minutes before adding the salmon and green beans.
Bake for 14-18 minutes until the salmon is cooked through and flaky and squash is tender.
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