Name: Sheet Pan Lemon Paprika Salmon with Dilly Avocado Sauce and Roasted Root Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 pound wild salmon; 1 1/2 tablespoons extra-virgin olive oil; Zest of 1 lemon; 4 tablespoons freshly squeezed lemon juice (from 1 lemon); 2 garlic cloves, minced; 1/4 teaspoon sea salt; Freshly ground black pepper, to taste; 2 teaspoons smoked paprika; 2 tablespoons chopped fresh dill; 1/4 teaspoon hot red pepper flakes; 1/2 tablespoon tamari; 1/2 tablespoon maple syrup; 1 heaping teaspoon whole grain mustard; 1/2 of a lemon, sliced, seeds removed; 1 large beet, peeled and chopped into 1/2-inch cubes; 1 large sweet potato, peeled and chopped into 1/2-inch cubes; 1 1/2 tablespoons extra-virgin olive oil; Pinch each sea salt and freshly ground black pepper; 2 ripe avocados, pitted, flesh scooped out; Juice of 1-2 lemons (to taste); 2 garlic cloves, minced; 3/4-1 teaspoon sea salt; 1/4 cup fresh dill, roughly chopped; 2 tablespoons extra-virgin olive oil; 3 tablespoons water; 3 tablespoons nutritional yeast or parmesan/pecorino cheese; 1 bunch of kale, chopped; 1 tablespoon extra-virgin olive oil; Juice of half a lemon; Pinch of sea salt

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Healthy sheet pan salmon baked in a lemon garlic paprika sauce, served with roasted root vegetables, kale, quinoa, and dilly avocado sauce is the perfect wholesome family dinner. Serve everything up in a bowl for a great weeknight supper.

Don’t the colours of this bowl make you happy? I live for this time of the year, with the vibrant and sweet root vegetables finally at their peak, and hardy vegetables like kale, cabbage, chard, and collards still going strong. Every time I go to pick up my CSA veggie basket, I am in awe at Mother Nature’s bounty. It’s amazing how much food can be grown on just a few acres of organically cultivated land. I have so much appreciation for our organic farmers and the earth, really.

These bowls are inspired by the season. Salmon baked on a sheet pan in a flavourful garlicky smoked paprika lemon sauce is the protein, roasted beets, sweet potatoes, and quinoa are the carbs, and a swoop of dilly avocado sauce provides some extra healthy fats. (Well, so does the salmon- salmon has lots of omega 3s, while avocado has plenty of healthy monounsaturated fat and vitamin E.) And then there’s some simple massaged kale for a dose of green goodness. Yum, yum.

All in all, this makes a great meal to enjoy any night of the week. Yes, it does have a few components, but it all comes together rather quickly, in about 45 minutes. If you want to make things even simpler, leave out the beets and sweet potatoes for a super quick supper that will be on the table in under 30 minutes.

ingredients you’ll need:

For the lemon paprika salmon:

Wild salmon
Extra-virgin olive oil
Lemons
Garlic
Sea salt
Pepper
Smoked paprika
Dill
Hot red pepper flakes
Tamari
Maple syrup
Whole grain mustard

For the roasted root vegetables:

Beets
Sweet Potatoes

For the dilly avocado sauce

Avocados
Lemons
Garlic
Sea salt
Pepper
Dill
Extra-virgin olive oil
Water
Nutritional yeast or parmesan/pecorino cheese

For the kale:

Kale
Extra-virgin olive oil
Lemon juice
Sea salt

For serving:

Cooked quinoa, rice, or bread (optional, but I always like to serve a grain with my meals- it makes them so much more satisfying and grounding.)

how to make this sheet pan lemon paprika salmon dinner:

Start by preparing the salmon. Ideally, you’ll let this marinate for at least 30 minutes, but if you don’t have the time, not to worry. It’ll still be tasty. Slice the salmon into 4 equal filets. Place them in a baking dish (or just straight onto a sturdy large rimmed baking sheet if you don’t have time to marinate them). In a bowl, whisk together the oil, lemon zest, lemon juice, garlic, salt, pepper, smoked paprika, fresh dill, hot red pepper flakes, tamari, maple syrup, and mustard. Spoon half of it over the salmon and reserve the other half for later. Marinate for 30 minutes, if possible. When ready to bake, transfer onto a large rimmed baking sheet.

Preheat the oven to 425 F. Grab a second large rimmed baking sheet and line with parchment paper. Place the chopped beet on one half of the baking sheet and the chopped sweet potato on the other half. (I keep them separate so that the beets don’t stain the sweet potatoes purple.) Drizzle the beet with ¾ tablespoon of the oil and add a pinch of salt and pepper. Toss to coat. Repeat with the sweet potato. Place in the oven and roast for 25-30 minutes, or until tender.

Cook the salmon. Arrange a few lemon slices around the salmon, if desired. Bake for 10-20 minutes, until the salmon flakes easily with a fork.

Meanwhile, make the avocado sauce. Place the avocados, lemon juice, garlic. salt, dill, olive oil, water, and nutritional yeast or cheese in a food processor. Process until smooth. Transfer into an airtight container until ready to eat.

Prepare the kale: Place the kale in a bowl. Drizzle with the oil and lemon juice and add a pinch of salt. Massage the oil and lemon into the kale using your hands. Alternatively, you can steam the plain kale and add a drizzle of oil and lemon to garnish, right before serving.

Serve: Divide everything up between bowls or plates, and enjoy!

Note: The avocado sauce makes more than you’ll need, so feel free to make a half batch! I like having leftover sauce on hand in the fridge, though. (This particular sauce is really tasty on pasta!) And because there’s a good amount of lemon in it, the sauce retains its colour for a few days when stored in an airtight container in the fridge.

more healthy bowl recipes for fall

Finally, I hope that you love this Sheet Pan Salmon with Dilly Avocado Sauce and Roasted Root Vegetables! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.

Enjoy!