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–+ servings
A delicious sheet pan meal prep featuring baked salmon with lemon and red onion, roasted sweet potato wedges, and seasoned green beans.

Sheet Pan Lemon Dill Salmon with Roasted Sweet Potatoes and Green Beans

This sheet pan meal is perfect for busy families. It features flavorful salmon, tender sweet potatoes, and crisp-tender green beans, all roasted with a bright lemon-dill marinade. It's a healthy and delicious option for meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons avocado oil or olive oil
  • 1/4 cup lemon juice from 1 medium lemon
  • 2 garlic cloves finely minced
  • 1 tablespoon fresh dill or 1/2 teaspoon dried dill
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
For the Salmon and Vegetables
  • 1.25 pound salmon fillets
  • 1 pound sweet potato 1 large or 2 small, thinly sliced
  • 12 ounces fresh green beans trimmed
  • 1/2 red onion thinly sliced
  • 1/2 lemon thinly sliced

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • small bowl

Method
 

  1. Preheat your oven to 425℉. Line a large rimmed baking sheet with parchment paper.
  2. Make the marinade: Whisk together the oil, lemon juice, garlic, dill, salt, and pepper in a small bowl. Set aside 2 tablespoons of the marinade for later.
  3. Place the salmon fillets in a shallow dish. Pour half of the remaining marinade over the salmon. Refrigerate the salmon to marinate while you prepare the vegetables.
  4. Wash and peel the sweet potato. Thinly slice the sweet potato into rounds about ⅛-inch thick.
  5. Spread the sweet potato slices on the prepared baking sheet. Drizzle with the other half of the marinade used for the salmon. Toss to coat, then spread into an even layer.
  6. Bake the sweet potatoes for 10 minutes. Remove the pan from the oven and move the sweet potatoes to one side to make space for the green beans and onion.
  7. Drizzle the green beans and red onion with the reserved 2 tablespoons of marinade. Toss to coat, then spread them evenly in a thin layer next to the sweet potatoes. Return the pan to the oven and bake for an additional 5 minutes.
  8. Remove the pan from the oven and create space in the center for the marinated salmon fillets. Top each salmon fillet with a lemon slice or two and sprinkle with a little salt and pepper.
  9. Return the baking sheet to the oven and bake for 10-15 minutes, or until the salmon flakes easily with a fork and is no longer opaque. The sweet potatoes should be tender and the green beans crisp-tender.
  10. Serve the salmon and vegetables with additional lemon slices, salt, and pepper, if desired.

Nutrition

Calories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 6gCholesterol: 100mgSodium: 450mgPotassium: 800mgFiber: 8gSugar: 15gVitamin A: 400IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

This recipe is designed for easy meal prep. Once cooked, you can divide the salmon and vegetables into individual containers for lunches or dinners throughout the week.

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