One-pan Salmon and Veggie Bake

The Real Food Dietitians

Ingredients:

• 1 ¼ lbs. Wild-caught salmon, cut into 4 portions

• 1 lb. sweet potato (about 1 medium) or regular potato 

• 12 oz. green beans, trimmed or asparugus 

• ½ small red onion, thinly sliced

• 2 Tbsp.Tessemae’s Organic Lemon Garlic Dressing & Marinade* or see sub below 

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

• Sea salt and black pepper

• ½ lemon, thinly sliced

• *May substitute: 2 Tbsp. avocado or olive oil + Juice of ½ lemon + 1 clove garlic, finely minced for the bottled dressing

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

For one serving of P/C/F you will need 1 cup green beans/

NOTE: the recipe on the website says it makes a serving for 4 people, however the carbs and fat are for 2 servings and the protein is for 4 (at 5 oz per serving.) So you can either (1) make it as is and have leftover fish for another meal, (2) cook 1/2 as much fish. You can modify the recipe based of your templates needs. You could also sub out the sweet potato and use rice as your carb.

Example:

For a 4 serving protein/2 serving carb/1 serving fat/1 cup veggie meal, you would have 6 ounces of salmon, 200 grams of raw sweet potato, 1 tbsp and 1 cup of cooked veggies.