Low Sodium Sheet Pan Salmon and Vegetables

Total time40 min

Prep time15 min

Cook time25 min

Low Sodium Sheet Pan Salmon and Vegetables

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 lb baby potatoes, halved
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
2 tbsp olive oil, divided
¾ tsp kosher salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, divided
1 medium zucchini, cut into ½-inch half-moons
1 red bell pepper, cut into 1-inch strips
1 cup cherry tomatoes
4 salmon fillets (about 6 oz each), skin-on
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried oregano
2 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped (optional)

For serving

1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the halved baby potatoes on a large rimmed sheet pan, drizzle with 1 tbsp of the olive oil, and season with 1/4 tsp of the salt and 1/4 tsp of the pepper. Toss to coat and spread in a single layer. Roast for 15 minutes, until the potatoes are beginning to soften and turn golden at the edges.
2
While the potatoes roast, stir together the remaining 1 tbsp olive oil, garlic, smoked paprika, oregano, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper in a small bowl. Add the lemon juice and stir to combine.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!