This Sheet Pan Salmon meal is easy, ready in an hour, delicious, and the perfect dinner for any night of the week. Serve as is, or with a side of brown rice or cauliflower rice.
Sheet pan dinners are a favorite of mine. I love the minimal cleanup and VERY few dishes. This is especially nice while having little ones running around!
To make this sheet pan meal, start with the potatoes and frozen broccoli. You can use sweet potatoes as the recipe calls for, or swap for red or baby potatoes. Both are amazing. Drizzle some olive oil over top of everything, sprinkle with salt, pepper and garlic powder (omit for low FODMAP), then bake until tender.
Once the potatoes are fork tender, add the salmon to the sheet pan. Drizzle coconut aminos over top the salmon, stir the potatoes and broccoli, and return to the oven until cooked through. Broiling for the last 4-5 minutes of baking, gives your veggies and salmon that extra flavor and texture.
Serve with a side of brown rice or cauliflower rice. To save time, you can purchase FROZEN brown rice or cauliflower rice and zap it in the microwave before serving. It’s a huge time savor, and I’m NOT above using a microwave…
Top with extra coconut aminos if needed. This meal is also super yummy with a side of Avocado and Cilantro Lime sauce!
If you love sheet pan meals…
If you love sheet pan dinners, check out my Sheet Pan Vegetables and Sausage recipe!
If you make this Chimichurri Sauce, be sure to leave a rating and/or review below! I love to hear from you! =)
Enjoy, friends!
Sheet Pan Salmon with Sweet Potatoes and Broccoli
Equipment
- Baking Sheet
Ingredients
- 2 small or medium sweet potatoes diced
- 12 oz frozen broccoli
- 2 tbsp olive oil
- 1/2 tsp garlic powder (omit for low FODMAP)
- pinch salt and pepper
- 2 salmon fillets (4-6 ounces)
- 2 tbsp coconut aminos
- 1-2 cups cooked rice (brown or cauliflower rice-use cauliflower rice for Paleo)
- fresh parsley, for serving
Instructions
- Preheat oven to 425° F.
- Using a rimmed baking sheet, add the potatoes and broccoli. Drizzle with olive oil, garlic powder, salt and pepper. Roast for about 25 minutes, or until fork tender.
- Remove potatoes and broccoli from the oven. Stir, and push to the side (still keeping space between veggies). Add the salmon onto the baking sheet. Drizzle coconut aminos over top the salmon. Return pan to the oven and cook for another 10-15 minutes, until salmon is cooked through.
- Broil salmon and vegetables for the last 3-4 minutes of cooking if you want a little "crisp" to your meal.
- To serve, add rice, potatoes, broccoli and salmon to a plate. Drizzle coconut aminos over top if needed.
Notes
- Swap sweet potatoes for red or baby potatoes
- Swap broccoli for brussels sprouts
- Use frozen rice or frozen cauliflower rice to save time!
If you make this recipe, be sure to tag @emilylrix
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