Sheet Pan Salmon and Vegetables
Spinach Mashed Potatoes
Ingredients
- 2 (12-oz) pkg broccoli florets
- 2 yellow squash, cut into ¼-inch-thick slices
- ½ red onion, cut into wedges
- 1 pint grape tomatoes
- 1 Tbsp minced garlic
- ½ tsp crushed red pepper
- 4 Tbsp olive oil, divided
- 1 (2-lb) salmon fillet
- 1 lemon, thinly sliced
Instructions
- Preheat oven to 450°F. Toss together broccoli, squash, onion, tomatoes, garlic, and pepper on a large rimmed baking sheet. Drizzle with 3 Tbsp oil; toss, and spread in a single layer.
- Place salmon fillet on a second large rimmed baking sheet; brush with 1 Tbsp oil.
- Lightly season salmon and vegetables with salt and pepper, if desired. Arrange lemon slices over salmon.
- Bake 20 to 25 minutes or until salmon flakes with a fork and vegetables are beginning to brown.
Side Dish Ingredients
- 1 (5-oz) pkg spinach
- 1 (32-oz) pkg refrigerated mashed potatoes
Side Dish Instructions
- Heat potatoes according to package directions. Stir in spinach until wilted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
346
|
157
|
503
|
| Fat (g) | 17 | 7 | 24 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 36 | 4 | 40 |
| Carb (g) | 13 | 21 | 34 |
| Fiber (g) | 4 | 2 | 6 |
| T. Sugs (g) | 6 | 2 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
