Sheet Pan Salmon & Green Veggies
EASY WEEKNIGHT MEAL. We all want easy, tasty weeknight meals we can throw together fast, so sheet pan meals are a great way to go. You certainly can’t deny the ease of cooking everything in one pan. Fewer dishes… sign me up! 
This meal is perfect if you’re following paleo, keto, whole30 or AIP… and the sauce is so delicious it will work with any fish or chicken. You can also use whatever vegetables you have on hand. Just start roasting the harder veggies first so everything’s done at the same time.
That’s super important because the recipe I followed said to throw it all in and roast it for 15 minutes. The problem with that was the salmon was a bit too done for my taste and the Brussels sprouts and broccoli needed more time.
Despite all of that, my two picky eaters loved it! In fact, my daughter inhaled all of the broccoli so definitely make the whole bunch. She said that’s how she wants her veggies from now on. If she’ll eat all of her veggies like she did last night, I’m totally fine with that!
Try it out and let me know what your family thinks! 
SHEET PAN SALMON & GREEN VEGGIES
Sauce Ingredients
• 2 medium garlic cloves, minced
• 3 TBSP of parsley, finely chopped
• Zest of 1/2 lemon
• Juice of 1/2 lemon
• 3 TBSP avocado oil (naturally refined)
• 1/2 tsp sea salt
Meal Ingredients
• 14+ Brussels sprouts, halved
• 1 whole bunch of broccoli florets or broccolini
• Juice of 1/2 lemon
• 4 salmon fillets, rinsed and dried
• 14+ asparagus spears (tough ends removed)
• Extra avocado oil, sea salt and pepper to taste
Supplies
• Large sheet pan
• Unbleached parchment paper
Instructions
1. Preheat oven to 400 F.
2. Place salmon on a large plate (not sheet pan). Mix sauce ingredients in a small bowl and spread evenly over the top of each salmon fillet. Allow to sit while you roast the harder veggies.
3. First add your Brussels sprouts and broccoli to the sheet pan, drizzle lightly with avocado oil, season with sea salt and pepper and squeeze a two-thirds of the juice from the lemon. Toss to coat evenly and roast for 10 minutes. Note: You’ll use the lemon half on all the veggies, so be sure to save enough for the asparagus.
4. Then remove the sheet pan from the oven and add the asparagus. Season the same way as the other veggies with a little oil, sea salt, pepper and lemon juice and roast for 5 minutes along with the Brussels sprouts and broccoli.
5. Then remove the sheet pan from the oven one last time and scoot the veggies to the outer sides of the pan. Gently add the salmon to the middle of the pan keeping the sauce on top of the salmon as best you can. Leave about 1/2” between each fillet. Arrange all the veggies around the salmon. Don’t worry if they’re crowded – the more you have, the better they steam and cook up.
6. Roast the salmon and veggies for 10-12 minutes. Exact time depends on your oven, thickness of salmon and your preference.
For the family, serve it with quinoa or brown rice and enjoy! 
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