While this sheet pan dinner is great on its own, the dill and fresh tomato dip completes it. This dill dip reminds me of summer and my mom. She would make this dip to go with salmon quite often and always used fresh tomatoes from her garden.
Serves: 8-10
Prep Time: 15 Minutes
Cook Time: 20-30 Minutes
Sheet Pan salmon with roasted vegetables is a healthy, delicious, and easy meal. The salmon is baked only with olive oil and salt and pepper until tender, along with fresh Brussels sprouts and baby potatoes which roast together on the same pan so it is a breeze to make, with a quick prep and easy clean-up afterwards.
If you’re not into Brussels sprouts and baby potatoes you can use different veggies to mix things up.
Root vegetables like sweet potatoes, carrots, turnips, and beets will take about the same amount of time to bake as potatoes. Make sure you cut them all the same size.
Try broccoli and cauliflower instead of Brussels sprouts.
Cherry tomatoes, mushrooms, butternut squash, and zucchini are also great options.
Ingredients
1 large filet of salmon
3 cups Brussels sprouts, halved
3 cups baby potatoes, halved or quartered
4 tablespoons olive oil
salt and pepper
Directions
Heat oven to 400 degrees.
Line a sheet pan with parchment paper.
Place salmon in the middle, add the Brussels, sprouts on one side and potatoes on the other.
Toss and coat vegetables with olive oil and salt and pepper and coat the top of the salmon with the remainder of the olive oil and more salt and pepper.
Bake until cooked through and vegetables are tender.
Dill Dip
1 large fresh tomato, diced
1/2 cup fresh dill, chopped
1 cup sour cream
1/2 cup mayonnaise
Directions
Dice tomato and chop up dill.
Mix together the sour cream, tomato, mayonnaise and dill
Serve chilled.
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