This recipe is perfect for this month’s metabolism-boosting theme because salmon is rich in both protein and vitamin D. 

Research hints that vitamin D not only helps with weight loss… but also with preventing weight gain in the first place.

But most importantly, this recipe just tastes good!

Sheet Pan Baked Salmon with Roasted Veggies

(serves 4)

  • 2 Tbsp olive oil
  • Juice of 1 large lemon (about 4 Tbsp)
  • 2 garlic cloves, finely minced
  • ½ tsp dried dill 
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1¼ pound (565 g) salmon filets (4 filets)
  • 2 large sweet potatoes, washed, peeled & sliced into thin rounds
  • 12 oz (240 g) green beans, trimmed
  • ½ yellow onion, thinly sliced

Preheat oven to 425ºF/220ºC. Line a rimmed baking sheet with parchment paper and coat with cooking spray.

Prep the marinade: whisk together the oil, lemon juice, garlic, dill, salt, and pepper.

Place salmon filets in a baking dish and brush 2 Tbsp of the marinade over them. Put the dish in the refrigerator.

Prep the veggies: Place the sweet potato rounds, green beans, and sliced onion into a bowl, and toss with the remaining 4 Tbsp of marinade. Arrange on the baking sheet before putting them in the oven.

Let bake for 15 minutes. 

Remove from the oven and make room for the salmon filets in the center of the pan. 

Place back in the oven and bake for 8-12 minutes, until the salmon is done and the sweet potato slices and green beans are tender. 

Thicker filets = longer cooking time. The salmon is “done” if it flakes when you press down on a filet with a fork. 

Remove from the oven — it’s time to eat!

Let me know if you try it.

​Lyonel Lumarque


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