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–+ servings
A delicious sheet pan meal prep featuring a salmon fillet, sliced sweet potatoes, red onions, and green beans, seasoned and baked to perfection.

Sheet Pan Salmon and Vegetables

This recipe makes a delicious and healthy salmon meal prep that is easy to prepare on a single sheet pan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 3 tablespoons avocado oil or olive oil
  • 1/4 cup lemon juice from 1 medium lemon
  • 2 garlic cloves finely minced
  • 1 tablespoon fresh dill or ½ teaspoon dried dill
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
For the Salmon and Vegetables
  • 1.25 pound salmon fillets
  • 1 pound sweet potato 1 large or 2 small, thinly sliced
  • 12 ounces fresh green beans trimmed
  • 1/2 red onion thinly sliced
  • 1/2 lemon thinly sliced

Equipment

  • Baking sheet
  • Parchment paper
  • Small bowl

Method
 

  1. Preheat your oven to 425℉. Line a large rimmed baking sheet with parchment paper and set it aside.
  2. Make the marinade by whisking together the oil, lemon juice, garlic, dill, salt, and pepper in a small bowl. Set aside 2 tablespoons of the marinade to use later.
  3. Place the salmon fillets in a shallow dish. Pour half of the remaining marinade (not the 2 tablespoons you just set aside) over the salmon. Place the salmon in the fridge to marinate while you prepare the vegetables.
  4. Wash and peel the sweet potato. Thinly slice the sweet potato into rounds about ⅛-inch thick using a knife or mandolin slicer.
  5. Place the sweet potato slices on the baking sheet. Drizzle with the other half of the marinade that you used for the salmon. Toss the sweet potato slices with the marinade, then spread them into an even layer on the baking sheet.
  6. Place the baking sheet in the preheated oven and bake for 10 minutes. After 10 minutes, remove the pan and move the sweet potatoes to one side of the pan to make room for the green beans and onion.
  7. Drizzle the green beans and onion with the reserved 2 tablespoons of marinade. Toss them with your hands or a spoon, then spread them evenly in a thin layer next to the sweet potatoes. Return the pan to the oven and bake for an additional 5 minutes.
  8. After 5 minutes, remove the pan from the oven and make a space in the center of the pan for the marinated salmon fillets. Top each salmon fillet with a lemon slice or two and sprinkle with a little salt and pepper.
  9. Place the baking sheet back into the oven and bake for 10-15 minutes, or until the salmon flakes easily with a fork and is no longer opaque. The sweet potato slices should be tender and the green beans crisp-tender.
  10. Serve the salmon and vegetables with additional lemon slices and salt and pepper, if desired.

Notes

This recipe is perfect for meal prepping lunches for the week. Store leftovers in airtight containers in the refrigerator for up to 3 days.

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