Pregnancy Friendly Sheet Pan Salmon and Roasted Vegetables
Total time40 min
Prep time15 min
Cook time25 min
4.5(14)
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- 2 medium zucchini, cut into ½-inch half-moons
- 2 medium carrots, peeled and cut into ¼-inch coins
- 1 small red onion, cut into 1-inch wedges
- 1 small head broccoli, cut into small florets (about 2 cups)
- 4 tbsp olive oil, divided
- 1 tsp fine sea salt, divided
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh thyme leaves
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper.
- 2
In a small bowl, whisk together 3 tbsp of the olive oil, the turmeric, ginger, garlic, lemon juice, lemon zest, and 3/4 tsp of the salt to form the marinade.
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