Servings: 4 servings
Calories: 317kcal
Equipment
- 1 13x9" sheet pan
Ingredients
For the Salmon
- 20 oz salmon cut into four portions
- 12 oz green beans ends trimmed
- 1 bunch asparagus ends trimmed
- 1 ea lemon sliced into rounds
- 1 tablespoon olive oil
- 1 ½ tablespoons lemon herb seasoning
For the Lemon Chive Yogurt Sauce:
- ¾ cup yogurt
- 1 clove garlic minced
- ⅛ teaspoon salt
- ½ teaspoon chives sub for scallions, diced
- 1 tablespoon lemon zest
Instructions
Preheat the Oven:
- Heat your oven to 425°F.
Prepare the Veggies:
- In a bowl, toss the green beans and asparagus with olive oil and 1 tablespoon of lemon herb seasoning. Spread the veggies out on a large sheet pan in a single layer. You may need a second sheet pan depending on the size of your portions. Place the lemon slices over the veggies for extra flavor.
Season the Salmon:
- Arrange the salmon fillets on the same sheet pan (or a second one if needed). Brush each fillet with a little extra olive oil and sprinkle with the remaining ½ tablespoon of lemon herb seasoning.
Bake the Salmon:
- Bake the salmon and veggies for 12-15 minutes or until the salmon reaches an internal temperature of 125°F. Allow the salmon to rest for 3-5 minutes before serving. See How To Cook Salmon for more tips!
Make the Lemon Chive Yogurt Sauce:
- While the salmon is baking, mix together the yogurt, garlic, salt, chives, and lemon zest to create the tangy lemon chive yogurt sauce.
Serve:
- Once everything is ready, drizzle the lemon chive yogurt sauce over the salmon and veggies, and enjoy a light and zesty dinner!
Nutrition
Serving: 1meal | Calories: 317kcal | Carbohydrates: 14g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 84mg | Sodium: 164mg | Potassium: 1209mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1558IU | Vitamin C: 19mg | Calcium: 145mg | Iron: 5mg
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