Roasted Salmon and Vegetable Sheet Pan
8.5g
Net Carbs
32.1g
Protein
23.6g
Fat
4.1 g
Fiber
387
Calories
Cooking tip: Roasted brussels sprouts bring out the sweetness of tender roasted salmon in this vibrant sheet pan meal.
Ingredients:
- 1 medium lemon
- 4 cups (352g) fresh brussels sprouts
- 2 1/2 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 cup sliced leek
- 20 ounces skin on salmon fillet
- 1 teaspoon Dijon mustard
- 2 cups (57g) packed baby arugula
Directions:
- Set oven to high broil.
- Slice ends off of lemon and cut in half. Place cut side of lemon up on a sheet pan and broil, no more than 3 inches below the heat source, until char develops, 7-10 minutes. Set oven to 400°F.
- Wash and halve brussels sprouts. In a medium bowl toss sprouts with 1 tablespoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Arrange on the sheet pan, cut side down and roast for 10 minutes.
- In medium bowl, toss leek slices with 1/2 tablespoon olive oil. Season salmon fillet with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Nestle salmon and leek slices among the sprouts and roast for another 20-25 minutes, until salmon is opaque and reaches an internal temperature of 145°F on an instant read thermometer. Note that cooking time will depend on the thickness of the salmon fillet. Check the fillet for doneness after 15 minutes if it is less than 1-inch thick at its thickest part, and you may need to add roasting time if the fillet is more than 1-inch thick. Remove from oven and toss baby arugula into the roasted vegetables.
- In a small bowl, whisk together 3 tablespoons lemon juice from charred lemon, remaining 1 tablespoon olive oil, and Dijon mustard. Drizzle dressing evenly over vegetables and salmon and serve while warm. One serving is ¼ of the salmon (about 144 g) and about 1 cup of dressed vegetables (about 85g).
