Lemon-Herb Roasted Salmon Sheet-Pan Dinner
13g CARB
Serves 4
Hands On 20 min.
Total 35 min.
- 1 1-lb. fresh or frozen skinless salmon fillet
- 2 Tbsp. olive oil
- 1½ tsp. dried oregano, crushed
- ¼ tsp. salt
- ⅛ tsp. black pepper
- 2 cups grape or cherry tomatoes, halved
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 lemon
- 2 Tbsp. snipped fresh basil
- 1 Tbsp. snipped fresh parsley
- 1 Tbsp. honey
1. Thaw salmon, if frozen. Preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper. Rinse fish; pat dry with paper towels. Place salmon in prepared pan. Drizzle with 1 Tbsp. of the oil and sprinkle with ¾ tsp. of the oregano, the salt, and pepper.
2. In a bowl combine tomatoes, broccoli, garlic, and the remaining 1 Tbsp. oil and ¾ tsp. oregano. Sprinkle lightly with additional salt and pepper; toss to coat. Place in pan with salmon. Roast 15 to 18 minutes or just until salmon flakes.
3. Meanwhile, remove 1 tsp. zest and squeeze 3 Tbsp. juice from lemon. In a small bowl combine lemon zest and juice and the remaining ingredients. Spoon over salmon and vegetables before serving.
PER SERVING (3½ oz. salmon + ½ cup vegetables each) cal 276, fat 14 g (2 g sat. fat), chol 62 mg, sodium 362 mg, carb 13 g (3 g fiber, 8 g sugars), pro 25 g
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Steelhead trout is an excellent substitute for salmon because it has salmon’s rosy hue and rich flavor.
