One of the biggest complaints about cooking a healthy, balanced meal is T I M E. “I’m too busy,” “Healthy recipes are too complicated,” or “I don’t have time to cook on weeknights,” etc. If you’ve made one (or all) of these comments, then this recipe is for you. Sheet pan meals are fast and simple to throw together on a weeknight and this one will only take you 30 minutes from start to finish.

Ingredients

  • 2 tbsp honey *optional
  • 3 cloves garlic minced
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup fresh dill chopped
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 2 lb salmon fillet
  • 2 medium zucchini sliced
  • 12 cocktail tomatoes
  • 1 tbsp olive oil
  • 1 lemon cut into slices

Instructions

  1. Preheat oven to 400 F degrees. Spray a large baking sheet with cooking spray and set aside.
  2. In a small bowl whisk together the honey, garlic, lemon juice, dill, and half the salt and pepper. Pour over the salmon and spread on both sides. Place the salmon in the middle of the baking sheet. Place some lemon slices over the salmon, if preferred.
  3. Season the zucchini and tomatoes with the remaining salt and pepper, then drizzle the olive oil over them and place in the sheet pan around the salmon.
  4. Place the sheet pan in the oven and bake for 15 minutes. Turn the broiler on and broil for another 3 to 5 minutes or just until the top browns a bit. Make sure you watch it often as it could burn quickly.

*Notes

If you don’t like zucchini, you can use any type of vegetables that you like. For example, broccoli, cauliflower, Brussels sprouts, potatoes, etc. Looking for lower sugar? Opt to leave out the honey.

Nutrition

Calories: 419kcal | Carbohydrates: 15g | Protein: 47g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 124mg | Sodium: 406mg | Potassium: 1524mg | Fiber: 1g | Sugar: 12g | Vitamin A: 15.3% | Vitamin C: 46.4% | Calcium: 5.9% | Iron: 15.1%

*Please keep in mind that nutritional information is a rough estimate and can vary based on products used. 

Author: Recipe and photo courtesy of Joanna Cismaru, from www.jocooks.com.