Rosemary Salmon Sheet Pan Dinner
Rosemary Dijon baked salmon with roasted summer squash.
Ingredients
Rosemary Salmon
- 2 salmon filets ~5oz each
- 2 Tbsp Greek yogurt
- 1 Tbsp Dijon mustard
- ¼ tsp smoked paprika
- 1 Tbsp fresh rosemary chopped
Roasted Veggies
- 2 cups zucchini/yellow squash chopped
- drizzle of oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp oregano
- salt to taste
- pepper to taste
Optional for Serving:
- 2 cups cooked basmati rice
Instructions
- Preheat oven to 350°F (180°C).
- Rinse salmon filets and pat dry. Place on a parchment paper-lined baking sheet.
- In a bowl, mix together salmon topping ingredients and spread on top of filets. (I like to cover my salmon filets with a foil tent to help lock in moisture while they cook, but this is optional.)
- On the other half of baking sheet, add chopped zucchini and summer squash. Drizzle with oil, sprinkle on seasonings, and toss to coat.
- Bake for 10-13 minutes (depending on the thickness of your salmon and how well done you like it cooked).
- Enjoy warm! If desired, serve with rice or your favorite grain.
Video
Notes
Nutrition per 5oz rosemary salmon filet, yields 2 servings:
240 calories | 7g fat | 1g carbs | 0g fiber | 0g sugars | 38g protein
(1g net carbs) Nutrition below provided per serving of sheet pan salmon and veggies.
240 calories | 7g fat | 1g carbs | 0g fiber | 0g sugars | 38g protein
(1g net carbs) Nutrition below provided per serving of sheet pan salmon and veggies.
Nutrition
Serving: 1meal (salmon + veggies) | Calories: 313kcal | Carbohydrates: 5g | Protein: 39g | Fat: 14g | Fiber: 1g | Sugar: 1g