Healthy eating doesn’t have to take a ton of time or fancy ingredients. This One-Pan Salmon & Veggies recipe is crazy easy and so good—I’m sure you’re going to make it on a weekly basis.
Salmon is one of my favorite ways to enjoy seafood for several reasons, but I always opt for wild-caught. It’s a great source of anti-inflammtory omega-3 fats to support optimal brain function, provides plenty of clean protein, contains high amounts of vitamin B12 for neurological health and blood cells, and also has lots of immune-supporting selenium.
Add it to a variety of colorful, fiber-rich veggies and you have a complete meal on one pan.
Wishing you health and happiness,
Mark Hyman, MD
- 1 lemon, zested
- 1 orange, zested
- 1 lime, zested
- 6 garlic cloves, microplaned
- ½ teaspoon Himalayan salt
- ¼ cup ghee, melted (can substitute avocado oil)
- 4 wild-caught salmon fillets (4-6 ounces per fillet)
- 2 small fennel bulbs, sliced into ½-inch wedges
- 6 small carrots, halved lengthwise
- 1 small romanesco or cauliflower, cut into florets
- 2 cups Brussels sprouts, quartered
- 2 cups zucchini, chopped into bite-sized pieces
- ⅓ cup black olives
- 1 cup cherry tomatoes, halved
1. Allow the salmon to come to room temperature before baking. Begin with the other preparations in the meantime.
2. Preheat the oven to 400°F and line a baking sheet with parchment paper. Combine the lemon zest, orange zest, lime zest, garlic, salt, and melted ghee or oil in a mixing bowl.
3. Pat the salmon dry, then arrange the salmon and various veggies on the sheet pan. Drizzle all of the citrus ghee over the veggies and salmon.
4. Transfer the sheet pan to the oven and bake for 12-15 minutes, depending on the fillet portions (for a more golden crust, broil for the last 2 minutes of the baking time).
Nutritional analysis per serving Calories: 535, Total Fat: 27g, Saturated Fat: 10g, Cholesterol: 133mg, Fiber: 12g, Protein: 43g, Carbohydrates: 34g, Net Carbs: 21g, Sugars: 16g, Sodium: 633mg