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Sheet Pan Salmon and Vegetable Dinner

4 Servings
Dinner

Characteristics

Featuring BC Products No Added Sugars High Fibre

Nutritional Facts Per Serving

516
Calories
31.4 g
Protein
47.2 g
Carbs
5.8 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 516
  • Fat 23.2 g 36 %
    • Saturated   8.4 g
    • + Trans 0.6 g 9 %
  • Cholesterol 93 mg
  • Sodium   248 mg 10 %
  • Carbohydrate 47.2 g 16 %
    • Fibre   5.8 g 23 %
    • Sugars   7.6 g
  • Protein 31.4 g
    • Vitamin A 97 %
    • Vitamin C 112 %
    • Calcium 9 %
    • Iron 18 %

Method

  1. Preheat the oven to 375˚F. 
  2. In a large pot, cover potatoes and carrots with a generous amount of cold water. Set over medium-heat, bring to a boil, and cook until almost tender, but still undercooked in the centre. Add broccolette and corn to pot and cook 2 minutes more. Drain well, cool in cold water and drain again.  
  3. Line a large, sided baking sheet with parchment paper. Set salmon on pan and surround with potatoes, carrots, broccolette, corn and cherry tomatoes. 
  4. Combine butter (or oil), stock, garlic and dill in a bowl. Drizzle over salmon and vegetables and season with salt and pepper. Bake 16 to 18 minutes, or until the fish is just cooked through. Serve with lemon wedges, for squeezing.

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