What is the best temperature to roast Sheet Pan Salmon Dinners?

It is important to start with a hot oven. Roasting occurs above 400 degrees, as opposed to baking which is usually somewhere between 300 and 400. When you roast at a high temp (in this case 425 degrees) you are less likely to steam the veggies and salmon and it cooks them more quickly. I like the way the salmon is just medium-well and the green beans and fennel are crisp-tender.

What goes with this Roasted Salmon Sheet Pan Dinner?

We’ve been having this easy sheet pan dinner with organic cooked brown rice. Do you know the kind you can microwave? Find it in microwaveable pouches. If you’re paleo or grain-free you could also use cauliflower rice for a super easy low-carb side dish. It would also be good with simple steamed potatoes .

You can chop the veggies two days ahead and portion your salmon for meal prep. Then the whole meal is easy to assemble on a weeknight.

How to store leftovers?

Place leftovers into a large resealable container and refrigerate up to 2 days.

This is best reheated in the oven at 400 degrees for 15 minutes. Stir the veggies once or twice while reheating.

Roasted Salmon Sheet Pan Dinner

Name: Roasted Salmon Sheet Pan Dinner
Prep time: 20 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cloves garlic, finely chopped; ¼ cup La Tourangelle Basil Oil; 1 medium bulb fennel, cored and sliced; 12 ounces green beans, trimmed and cut in half (about 3 ½ cups); 1 teaspoon coarse kosher salt, divided; Freshly ground black pepper, to taste; 1 pint cherry tomatoes (about 2 cups); 4 portions salmon, skinned if desired (4 to 5 ounces each); 2 tablespoons chopped basil; 4 lemon wedges

Description

Roasted Salmon Sheet Pan Dinner with Green beans, cherry tomatoes and basil. Ready in 30 minutes and under 300 calories! It’s naturally paleo, whole30 and low carb.

Ingredients

Scale

2 cloves garlic, finely chopped

1/4 cup La Tourangelle Basil Oil

1 medium bulb fennel, cored and sliced

12 ounces green beans, trimmed and cut in half (about 3 1/2 cups)

1 teaspoon coarse kosher salt, divided

Freshly ground black pepper, to taste

1 pint cherry tomatoes (about 2 cups)

4 portions salmon, skinned if desired (4 to 5 ounces each)

2 tablespoons chopped basil

4 lemon wedges

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Instructions

Preheat oven to 425 degrees F.
Stir garlic and basil oil together in a small dish. Toss fennel, green beans, half of the salt and pepper on a baking sheet. Drizzle on half the garlic and basil oil over the veggies and toss to coat, spreading out evenly. Transfer the sheet pan to the oven and roast for 12 minutes.
Remove the sheet pan from the oven and add tomatoes to the vegetables. Stir the vegetables and spread back out. Arrange salmon among the vegetables, and drizzle the salmon with the remaining half of the oil mixture. Sprinkle the salmon with the remaining salt and more pepper to taste.
Transfer the baking sheet to the oven and roast until the salmon just flakes when tested with a fork and the vegetables are tender 8 to 10 minutes.
Top with basil and serve hot with lemon wedges.

Notes

Tip: To Remove The Salmon Skin: Lay the salmon flat on the cutting board with the skin side down. Grasp the skin with your non-dominant hand, and hold it still. Then run a chef’s knife along the skin and the flesh with a gentle sawing motion angled toward the opposite end and slightly down. Because the skin is tougher than the flesh, the flesh will give way, and the knife will slide along easily. Discard the skin, and clean any scales off the cutting board.

Prep Time: 20
Cook Time: 20
Category: Main Course
Method: Oven
Cuisine: American

Nutrition

Serving Size: 4 ounces salmon 1 1/4 cup vegetables
Calories: 281
Sugar: 8 g
Fat: 17 g
Carbohydrates: 17 g
Fiber: 6 g
Protein: 17 g