Ingredients
- 4 tablespoons olive oil (divided)
- 1 teaspoon chili powder (or Aleppo pepper flakes)
- 1½ pounds salmon fillet (cut into four portions)
- 2 medium sweet potatoes (peeled and cut into 1/2 inch cubes or thin slices)
- 4 teaspoons olive oil (divided)
- 1 pound brussels sprouts (stemmed and cut in half)
- 1 large onion (peeled and sliced)
- 1 large red pepper (seeded and thinly sliced)
- zest of one lemon
- ¼ cup crumbled feta (or cotija cheese)
- ¼ cup chopped fresh cilantro (or parsley)
- salt
- pepper
Instructions
- Preheat the oven to 425°. Line a sheet pan with parchment paper and set aside
- Spread 1-2 tablespoons of olive oil on the salmon, and sprinkle with the chili powder, salt, and pepper
- In a large bowl, combine the sweet potatoes, brussels sprouts, onion, and red pepper. sprinkle with salt and pepper, and add enough olive oil to evenly coat the vegetables
- Place the vegetables in the sheet pan, and place the salmon on top. Sprinkle the lemon zest on top of the salmon
- Bake for approximately 15 minutes, or until the salmon is cooked to your liking
- Add the feta cheese on top of the salmon, and cook for 1 more minute
- Garnish with cilantro or parsley, and serve immediately
Notes
Notes:
- You can use other seasonings in place of the chili powder or Aleppo pepper, including zaatar, Chinese Five Spice, or herbs de Provence
- There are other vegetables you can use or substitute in this recipe: broccoli, thinly sliced carrots, shallots, leeks, corn, etc.
Nutrition Facts
Salmon Sheet Pan Dinner
Amount per Serving
Calories
599
% Daily Value*
Fat
31
g
48
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
17
g
Cholesterol
102
mg
34
%
Sodium
294
mg
13
%
Potassium
1818
mg
52
%
Carbohydrates
40
g
13
%
Fiber
9
g
38
%
Sugar
11
g
12
%
Protein
42
g
84
%
Vitamin A
18494
IU
370
%
Vitamin C
155
mg
188
%
Calcium
162
mg
16
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.