Sheet Pan Lemon Herb Salmon with Roasted Vegetables
Perfectly flaky salmon fillets and colorful roasted vegetables all on one pan—minimal cleanup, maximum flavor and protein.
PROTEIN 38g
CALORIES 394
P:E RATIO 9.6
TIME 30m
YIELD 4
P:E 9.6
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
4 salmon fillets (about 170g / 6 oz each) 38G PROTEIN
2 cups (300g) broccoli florets HIGH FIBER
1 large sweet potato, cubed (250g) CARB BASE
1 cup (150g) cherry tomatoes PRODUCE
2 tablespoons olive oil FLAVOR
2 tablespoons lemon juice FLAVOR
2 cloves garlic, minced FLAVOR
1 teaspoon dried dill FLAVOR
1 teaspoon dried parsley FLAVOR
1/2 teaspoon salt FLAVOR
1/4 teaspoon black pepper FLAVOR
Lemon slices for garnish FLAVOR
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the fridge for up to 3 days.
- Batching: Starting the sweet potatoes early ensures they cook through at the same time as the salmon.
- Reheat: Gently reheat in the oven at 275°F for 8-10 minutes to avoid drying out the salmon. Microwave works in a pinch but may change the texture.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
02
THE MACRO PREP
Toss cubed sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on the sheet pan and roast for 10 minutes.
03
VEGGIE STEAM-SAUTÉ
Remove pan and add broccoli florets and cherry tomatoes to the edges.
04
THE ASSEMBLY
Place salmon fillets in the center. Drizzle with remaining olive oil and lemon juice. Top with garlic, dill, and parsley.
05
STEP 5
Return to the oven and roast for 12-15 minutes until salmon flakes easily with a fork and vegetables are tender.
06
STEP 6
Garnish with lemon slices and serve directly from the pan.