We know how much you guys love these easy sheet pan recipes. This week we are throwing a salmon one at you! Feel free to mix up the veggies to squash, asparagus, broccoli- anything you prefer!

Recipe Source: The Real Food Dietitians

INGREDIENTS:

• 608g (3-4 pieces) Salmon

• 360-720g (1-2 stalks) chopped asparagus

• 1 onion, thinly sliced

• 2 Tbsp. Lemon garlic dressing (SEE BELOW)

• 1 Tbsp. fresh dill (or ½ tsp. dried dill)

• Sea salt and black pepper

• ½ lemon, thinly sliced

Lemon dressing ingredients

• 2 Tbsp. avocado or olive oil

• Juice of ½ lemon

• 1 clove garlic, finely minced

OPTIONAL SIDES:

• Sweet potato or white rice

INSTRUCTIONS:

1. Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.

2. Wash sweet potatoes and pat dry. Using a knife or mandolin slicer, thinly slice the sweet potato (with peel intact) into rounds about 1/8th inch thick.

3. Place sweet potatoes on baking sheet. Add green beans and red onions. Drizzle 1 ½ Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade (replacement for this dressing described) over vegetables. Toss to coat.

4. Spread vegetables in a thin layer, making a space for each of the salmon filets. Nestle salmon filets into the vegetables then drizzle them with the remaining ½ Tbsp. dressing.

5. Arrange lemon slices over the top of each filet. Sprinkle salmon and vegetables

Template Breakdown:
16 Serving of protein
8 Servings of veggies of you do the full amount!
Feel free to pair with your choice of carb and fat!