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Sheet Pan Salmon + Veggies with Green Goddess Dressing

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 People

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.

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

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.

Notes

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…