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.
INGREDIENTS
- 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
