One-Pan Roasted Salmon and Vegetables
Creamy Dijon Romaine Salad
Ingredients
- 3 cups broccoli florets (about 1 crown)
- 2 yellow squash, cut into ¼-inch-thick slices
- ½ red onion, cut into thin wedges
- 1 pint cherry tomatoes
- 6 Tbsp olive oil, divided
- 3 cloves garlic, minced
- ½ tsp crushed red pepper
- 1 (2-lb) salmon fillet
- 1 lemon, thinly sliced
Instructions
- Preheat oven to 450°F; line a rimmed baking sheet with parchment paper.
- Toss together broccoli, squash, onion, and tomatoes on baking sheet; drizzle with 4 Tbsp oil. Add garlic and red pepper; toss. Arrange vegetables on one side of baking sheet.
- Place fish on opposite side of baking sheet; brush with 2 Tbsp oil. Season fish and vegetables lightly with salt and pepper. Arrange lemon slices over fish.
- Bake 20 to 25 minutes or until fish flakes with a fork and vegetables are beginning to brown.
Side Dish Ingredients
- ¾ cup plain Greek yogurt
- 3 Tbsp olive-oil mayonnaise
- 1 Tbsp water
- 1 Tbsp Dijon mustard
- 2 cloves garlic, minced
- ½ tsp salt
- 12 cups chopped romaine lettuce
- ¾ cup chopped red onion
Side Dish Instructions
- Whisk together yogurt, mayonnaise, water, mustard, garlic, and salt in a bowl. Add lettuce and onion; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
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