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One sheet salmon and veggies recipe card – high-protein dinner from Flexible Feasts with full nutrition facts

One Pan Salmon and Vegetables

A simple one-pan salmon and vegetable bake that comes together in just 45 minutes. Seasoned salmon fillets roast alongside asparagus, zucchini, and cherry tomatoes for an easy weeknight dinner with 49g of protein per serving.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Method Video Notes

Ingredients
  

  • 2 lbs salmon
  • 1 lb asparagus trimmed
  • 1-2 medium zucchini chopped into ½ inch cubes
  • 1 pint cherry tomatoes
  • 3 tablespoons 45 mL avocado oil
  • Juice from half a lemon (or 2 tablespoons lemon juice)
  • 1 teaspoon lemon zest
  • 2 teaspoons 14 grams honey
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • Lemon slices optional

Directions
 

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. In a small bowl, combine all seasoning ingredients (garlic powder, smoked paprika, onion powder, dried dill, dried parsley, salt, pepper, and red pepper flakes). Mix well.
  3. Wash your vegetables.
  4. Trim the bottom 2” of the asparagus off and chop your zucchini into about 1/2 inch cubes
  5. Toss asparagus, zucchini, and cherry tomatoes with 1 tbsp avocado oil.
  6. Sprinkle ⅓ of the seasoning mix (about 3.25 tsp) over the veggies and toss until coated. Then set aside for now.
  7. Pat salmon dry with paper towels.
  8. Brush 1 tbsp avocado oil over the salmon, then drizzle with ½ lemon juice and 1 tsp honey (reserve the remaining 1 tbsp oil for veggies).
  9. Sprinkle ⅔ of the seasoning mix (about 5.5 tsp) evenly over the salmon.
  10. Place the salmon in the center of the baking sheet.
  11. Spread the seasoned veggies around the salmon in a single layer.
  12. Bake for 15-20 minutes, depending on salmon thickness.
  13. Salmon is done when it flakes easily and reaches 145°F.
  14. Veggies should be tender and slightly charred.
  15. Sprinkle 1 tsp dried parsley (or fresh parsley) over the salmon for extra freshness.

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep the salmon moist.