Wednesday, April 17, 2019

One-pan Salmon and Veggie Bake

One-pan Salmon and Veggie Bake

 if you prefer the convenience of a reheat and eat meal, you can totally make this one on the weekend. And sometimes I do. It’s fantastic served hot or cold over a bed of greens with a drizzle of this incredibly sublime Lemon Garlic Dressing & Marinade from Tessemae’s. Oh, this stuff is magical. And it’s what makes this dish so fantastically easy to pull together. 


  • 1 ¼ lbs. Wild-caught salmon, cut into 4 portions
  • 1 lb. sweet potato (about 1 medium)
  • 12 oz. green beans, trimmed
  • ½ small red onion, thinly sliced
  • 2 Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade*, divided
  • 1 Tbsp. fresh dill (or ½ tsp. dried dill)
  • Sea salt and black pepper
  • ½ lemon, thinly sliced
  • *May substitute: 2 Tbsp. avocado or olive oil + Juice of ½ lemon + 1 clove garlic, finely minced for the bottled dressing

 Get full Instructions: Click here