Description
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.
Ingredients
Scale
Lemon Paprika Salmon
- 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
Roasted Root Vegetables
- 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
Dilly Avocado Sauce
- 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
Kale
- 1 bunch of kale, chopped
- 1 tablespoon extra-virgin olive oil
- Juice of half a lemon
- Pinch of sea salt
For Serving
- Cooked quinoa, brown rice, or bread + butter
Instructions
- 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 3/4 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. In the last five minutes or so, add the remaining marinade.
- 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.
Notes
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.
If you want to make a vegan meal, replace the salmon with 1 pound of tofu or tempeh. You can still marinate it and bake it as written.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
Keywords: sheet pan lemon paprika salmon with root vegetables