Salmon and veggies get baked on one baking sheet and then slathered in a bright, lemony, herby dressing. Instead of a classic Green Goddess Dressing that’s typically made with mayonnaise, sour cream, anchovies, etc… I created a simpler (less gloppy) and brighter version that uses pumpkin seeds to thicken it up. It’s a super versatile sauce that’s good on just about everything, so feel free to double it!
Ingredient Highlight
Salmon! the fish we all love because it’s flaky, fatty and a lot harder to overcook/mess up than other fish. It also happens to be packed with more nutrients than I have space to talk about here. It’s one of the most nutritious fish because of it’s super high omega-3 fat content (DHA and EPA). It’s also a great source of protein, potassium, selenium, and vitamin B12.
Servings 4 People
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 1.5 lb potatoes, cut into bite-sized pieces (baby red ones or fingerlings are my fav)
- 2-3 zucchini (about 1 lb), halved lengthwise and sliced into ½-inch thick half moons (about 3 cups)*
- 3 tbsp olive oil divided
- 1 tsp kosher salt divided
- Black pepper
- 1 lb wild salmon, cut into 4 filets
- Fresh herbs
- Lemon wedges
For the Green Goddess Dressing:
- 1 ½ cups loosely packed herbs (one or a combo of cilantro, dill, basil)
- ½ cup raw pumpkin seeds
- ¼ cup water
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp soy sauce or tamari
- 1 clove garlic
- ¾ tsp kosher salt
- *You can use any chopped veggie that you like to roast in place of the zucchini if you have odds and ends lying around.
Instructions
- Preheat oven to 450F or 425F convection. Line a baking sheet with parchment paper.
- Add potatoes, zucchini, 2 tablespoons olive oil, ½ teaspoon salt, and a few cranks of black pepper to the baking sheet and toss to coat. Spread into an even layer and bake for 15-20 minutes, or until potatoes are golden and cooked through.
- Remove the baking sheet from the oven and create 4 spaces for the salmon. Place salmon on the baking sheet and drizzle each filet with remaining 1 tablespoon oil and sprinkle with remaining ½ teaspoon salt and some black pepper. Bake for 10-15 minutes or until salmon is cooked through.
- In a high-speed blender, add the herbs, seeds, water, lemon, oil, soy sauce, garlic, and salt. Blend at a low speed, slowly increasing to high until smooth, scraping down the sides as needed (this will take a minute or so).
- Serve the veggies and salmon slathered with the dressing. Top with more herbs, some black pepper, and a squeeze of lemon.
Items you can prep ahead (optional)
- Cut 1.5 lb potatoes,into bite-sized pieces
- Slice 2-3 zucchini into ½-inch thick half moons (about 3 cups)
- Make Green Goddess Dressing
Substitutions:
- To make vegan/vegetarian, substitute salmon with cubed tofu. If you do this, I recommend roasting the tofu at the same time as the veg but on a separated sheet pan. You could also just roast the veg, make the sauce, and then serve those two things with your desired protein.
- Any fish can be used in place of salmon. You could also substitute with chicken thighs or sausages.
- Substitute 3 cups zucchini with 3 cups of any veggie you have lying around. You could also sub the potatoes with any starchy root veggie (sweet potato, winter squash, parsnips, carrots, etc…).
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Salmon: up to 3 days in the fridge
- Veggies: up to 6 days in the fridge
- Green Goddess Dressing: up to 6 days in the fridge or 2 months in the freezer.
Leftovers + Repurposing:
- Warm up leftover salmon and veg in the microwave. Slather with sauce, a squeeze of lime, some more herbs, and black pepper.
- Turn it into a salmon veggie hash by pan frying leftover veg and mixing salmon chunks in. Top with the dressing and any other toppings.
- The dressing can be used on anything! Eggs, bowls, roasted veggies, grilled meats, etc…
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