Ingredients
- For the Vegetables:
- 1 medium sweet potato, peeled and diced
- 1 large zucchini (or 2 small), cut into quarter moons
- 1 red bell pepper, cored and diced
- 1 yellow bell pepper, cored and diced
- 1/2 lb asparagus, trimmed and cut into pieces
- 2 tbsp olive oil (divided)
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional)
- For the Salmon:
- 2 salmon filets (4–5 oz each)
- Salt and pepper, to taste
- For Serving:
- 2 cups baby arugula, spinach, or a combo
- 2–3 tbsp prepared basil pesto
- Lemon wedge, for garnish
- Optional Grains:
- 3/4 cup cooked quinoa (1/4 cup dry quinoa cooked in 1/2 cup water)
- 2 tbsp finely chopped Italian parsley
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and set aside.
- Prepare the vegetables: In a medium bowl, combine the diced sweet potato, zucchini, bell peppers, and asparagus. Drizzle with 1 tbsp olive oil and toss to coat. Season with salt, pepper, and optional red pepper flakes. Place the vegetables on the prepared baking sheet, leaving space for the salmon filets.
- Roast the vegetables: Roast the vegetables in the preheated oven for 10 minutes.
- Prepare the salmon: While the vegetables are roasting, brush the salmon filets with the remaining 1 tbsp olive oil. Season generously with salt and pepper.
- Add the salmon: After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Place the seasoned salmon filets on the sheet with the vegetables. Return the sheet to the oven and continue roasting for another 10-12 minutes, or until the salmon is cooked through and the vegetables are tender.
- Prepare the base: While the salmon and vegetables are roasting, divide the arugula and/or spinach between two bowls. If using quinoa, mix the cooked quinoa with the chopped parsley and add it on top of the greens.
- Assemble the bowl: Once the salmon and vegetables are done, remove them from the oven and let them cool for a few minutes. Divide the vegetables and salmon between the two bowls, placing them on top of the arugula or spinach mixture. Drizzle with a bit of olive oil and a squeeze of lemon, if desired. Top the salmon with a spoonful of pesto.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or until heated through.
- Variations:
- Paleo Option: Omit the quinoa and use a dairy-free pesto for a Paleo-friendly meal.
- Add Protein: Add cooked tofu for a plant-based option.
- Extra Veggies: You can add or substitute other vegetables like broccoli, cauliflower, or carrots.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sheet Pan Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 398.6 kcal (without grains)
- Sugar: 10g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 33g
- Cholesterol: 70mg
