Name: Salmon and Veggie Sheet Pan Meal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2-3
Cuisine: American
Ingredients: 2 salmon fillets; 1 bunch asparagus; 1 lb portobello mushrooms; 1 cup olives; 1 green bell pepper; 1 red bell pepper; 1 zucchini (sliced); 1 red onion (sliced); 3–4 small potatoes (cubed); Optional: 1 lemon (sliced); 2 Tbsp unsalted grass-fed organic butter (melted); 1 Tbsp olive oil; 2 cloves garlic (minced); 1 ½ tsp oregano; Salt and pepper (to taste)

Salmon and Veggie Sheet Pan Meal

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Boro Team

Servings

2-3

Prep Time

10 minutes

Cook Time

25 minutes

An easy, nutrient-packed sheet pan dinner with salmon, fresh vegetables, and garlic butter seasoning—perfect for a quick and healthy weeknight meal.

Cook Mode

Ingredients

Main Ingredients

2 salmon fillets
1 bunch asparagus
1 lb portobello mushrooms
1 cup olives
1 green bell pepper
1 red bell pepper
1 zucchini (sliced)
1 red onion (sliced)
3–4 small potatoes (cubed)
Optional: 1 lemon (sliced)

Garlic Butter Seasoning

2 Tbsp unsalted grass-fed organic butter (melted)
1 Tbsp olive oil
2 cloves garlic (minced)
1 ½ tsp oregano
Salt and pepper (to taste)

Directions

Preheat oven to 425°F.
Place salmon fillets in the center of a baking sheet. Arrange vegetables around them (keep olives aside).
In a small jar or bowl, whisk together melted butter, olive oil, garlic, oregano, salt, and pepper.
Pour garlic butter seasoning over salmon and vegetables. If desired, place lemon slices on top of salmon.
Roast salmon, potatoes, and vegetables for 25 minutes, until salmon is cooked through and veggies are tender.
Remove from oven, toss in olives, and garnish with fresh cilantro or parsley.
Serve immediately and enjoy!

Recipe Note

Notes:
Wash and chop vegetables after grocery shopping to store in the fridge/freezer—making this recipe even quicker on busy nights.

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