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MealDinnerSeafoodHigh-FiberLow-SugarHigh-ProteinUnder 1 HourUnder 45 MinutesSpecial OccasionOne-Pot or PanMeal PrepFusionWeeknightBakingUnder 30 MinutesEasyHealthyGluten-FreeDairy-FreeNorth American

Salmon And Veggie Sheet-Pan Dinner

Say hello to this scrumptious Salmon and Veggie Sheet Pan Dinner that's perfect for a busy weeknight! With a medley of colorful veggies and tender salmon, this one-pan wonder is a delightful and nutritious meal you'll love.

Ivan Diaz
Tasty Team
93% would make again

Under 30 minutes

Salmon And Veggie Sheet-Pan Dinner

Under 30 minutes

Ingredients

for 2 servings

  • nonstick cooking spray, for greasing
  • ½ lb small red potato (225 g), cut in half lengthwise
  • ½ lb brussels sprouts (225 g), cut in half
  • 4 tablespoons olive oil, divided
  • 5 tablespoons Club House La Grille Maple Bacon Seasoning, divided
  • 2 salmon fillets, 8 ounce (225 G)

Nutrition Info

  • Calories 654
  • Fat 43g
  • Carbs 33g
  • Fiber 4g
  • Sugar 5g
  • Protein 30g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200°C) and grease a baking sheet with nonstick spray.
  2. In a large bowl, toss the potatoes and Brussels sprouts with 2½ tablespoons of olive oil and 3½ tablespoons of Club House La Grille Maple Bacon Seasoning until evenly coated.
  3. Transfer the potatoes and Brussels sprouts to the prepared baking sheet and roast for 25 minutes.
  4. Remove the baking sheet from the oven and push the potatoes and Brussels sprouts to the sides of the pan. Place the salmon fillets in the center of the pan, brush on both sides with the remaining 1½ tablespoons olive oil, and season with the remaining 1½ tablespoons Club House La Grille Maple Bacon Seasoning.
  5. Return the pan to the oven and roast for 10–12 minutes more, or until the salmon flakes easily with a fork and the vegetables are tender.
  6. Enjoy!
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Salmon And Veggie Sheet-Pan Dinner