Recipe: Sheet Pan Baked Salmon with Roasted Veggies

I’ve got a delicious and healthy sheet pan recipe that will have you looking forward to dinnertime!

Salmon is rich in both protein and vitamin D. 

Research hints that vitamin D not only helps with weight loss… but also with preventing weight gain in the first place.

But most importantly, this recipe just tastes good!

Makes 4 servings.

Ingredients:

• 2 Tbsp olive oil

• Juice of 1 large lemon (about 4 Tbsp)

• 2 garlic cloves, finely minced

• ½ tsp dried dill 

• ½ tsp sea salt

• ¼ tsp black pepper

• 1¼ pound (565 g) salmon filets (4 filets)

• 2 large sweet potatoes, washed, peeled & sliced into thin rounds

• 12 oz (240 g) green beans, trimmed

• ½ yellow onion, thinly sliced

Directions:

1. Pre-heat oven to 425ºF/220ºC. Line a rimmed baking sheet with parchment paper and coat with cooking spray.

2. Prep the marinade: whisk together the oil, lemon juice, garlic, dill, salt, and pepper.

3. Place salmon filets in a baking dish and brush 2 Tbsp of the marinade over them. Put the dish in the refrigerator.

4. Prep the veggies: Place the sweet potato rounds, green beans, and sliced onion into a bowl, and toss with the remaining 4 Tbsp of marinade. Arrange on the baking sheet before putting them in the oven.

5. Let bake for 15 minutes. 

6. Remove from the oven and make room for the salmon filets in the center of the pan. 

7. Place back in the oven and bake for 8-12 minutes, until the salmon is done and the sweet potato slices and green beans are tender. 

8. Thicker filets = longer cooking time. The salmon is “done” if it flakes when you press down on a filet with a fork. 

9. Remove from the oven — it’s time to eat!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by gbh007 from Getty Images

Recipe: Salmon Curry Burgers

Can you say YUM? 

The spicy salmon burger recipe I have for you today is a delicious alternative to ground beef or turkey burgers – and it’s loaded with healthy omega-3 fatty acids.

The best part? These burgers are meal-prep friendly!

Not only do they keep for 2-3 days in the fridge, they also freeze well if you want to make more for later. 

You can serve these delicious burgers with a side salad for a light meal, or for a heartier dinner, you can include some quinoa or sweet potato. So good!

TIP: If you don’t love spicy curry, try yellow curry paste. It’s a milder option but no less flavorful!

Makes 4 servings.

Ingredients:

• 20 oz (550 g) boneless, skinless salmon, cut into chunks.

• 2 tbsp Thai red curry paste

• 1 inch (2.5 cm) piece fresh root ginger, grated

• 1 tsp coconut aminos

• ½ bunch coriander, chopped

• 2 tsp olive oil

Directions:

1. Place the salmon, curry paste, ginger root, coconut aminos, and coriander in a food processor. Pulse until roughly minced. Remove the mixture from the food processor and form into 4 burgers – the mixture will be slightly wet. Place the burgers on a plate and put them in the refrigerator for 15-20 minutes to firm up.

2. Heat the oil over medium heat in a nonstick skillet. Fry the burgers for 4-5 minutes on each side. They will be crisp and cooked through when done.

So delicious!

Let me know if you try this recipe!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by ninafirsova

Recipe: 5-Ingredient Easy Baked Salmon

👩‍🍳This salmon recipe makes a fast and easy weeknight meal. Just whisk together the marinade, let the fish soak up all the deliciousness, and bake!

You also can cook this on the grill at the same temp. Tastes great … and it’s super healthy.

Makes 4 servings.

Ingredients:

• 2 lb (900 g) salmon, skin on

• 2 Tbsp coconut aminos 

• 1½ Tbsp Dijon mustard

• 1 large clove of garlic, minced

• 3 Tbsp olive oil

Directions:

1. Place the salmon skin-side-down on a cutting board and cut into 4 portions. Place in a baking dish and set aside.

2. In a small bowl, whisk together the coconut aminos, Dijon mustard, garlic, and oil. Spread about ⅔ of the mixture over the salmon and set the rest aside for later.

3. Let the salmon marinate for about 15 minutes at room temperature. While it’s marinating, preheat the oven to 400ºF/200ºC.  Line a sheet pan with parchment paper.

4. When the salmon is ready to go in the oven, place skin-side-down on the baking sheet. Bake for 12-15 minutes, until the salmon is cooked through.

5. Remove from the oven and brush the remaining marinade mixture over the salmon.

6. Serve and enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by EzumeImages from Getty Images

Recipe: Salmon Cakes

Keep some canned salmon in your kitchen for this fast throw-it-together dinner or lunch.

Ingredients:

• 1 14.5-ounce can of wild-caught salmon, drained

• 1 cup cooked mashed sweet potato or canned pumpkin

• 1 egg

• ½ cup gluten-free rolled oats (adjust amount depending on how “wet” your ingredients are)

• 2 tsp dried dill

• 1 tsp sriracha sauce

• 1 tsp sea salt

• Freshly ground black pepper to taste

Directions:

1. Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

2. In a medium-sized bowl, place the salmon and break it into pieces.

3. Add all the ingredients and mix together until well combined. Form into 8 equal-sized patties and place on the parchment-lined sheet.

4. Bake for 20 minutes. Serve with your favorite tartar sauce/homemade mayo.

Recipe by: Saara Haapanen

Photo Credit: Canva by boblin from Getty Images Signature

Recipe: Broiled Salmon

Serving Size: 2 Servings

Ingredients:

• 2 x 6 oz. ounces Salmon Fillets

• Himalayan Pink Salt

• Fresh ground pepper

• 1 tsp grated lemon rind

• 2 Tbsp. fresh squeezed lemon juice, divided

• 2 Tbsp. extra virgin olive oil, divided

• 1 tsp. dried rosemary

• Lemon slices for garnish

Directions: 

1. Season salmon fillets evenly with salt and pepper. In a plastic bag, place salmon, lemon rind, 1 Tbsp. of the lemon juice, 1 Tbsp. of the olive oil, and rosemary in a Ziploc bag. Make sure the salmon is evenly coated. Marinate in the refrigerator for 30 minutes.

2. Preheat your broiler. Brush a baking dish with olive oil. Remove salmon from marinade. Place fillets, skin side down, on the oil-coated dish. Broil fish 6 inches from heat for about 8-10 minutes or until fillets flake easily with a fork.

3. Whisk together the remaining tablespoon of lemon juice and 1 tablespoon oil; drizzle over fillets. Garnish, with lemon slices.

Photo Credit: Canva by rudisill from Getty Images Signature