Description
This vibrant, all-in-one meal delivers a stunning presentation with minimal cleanup. A savory, salt-conscious paprika rub and a cooling dill-yogurt sauce create a balanced, Mediterranean-inspired flavor that’s both nourishing and simple to prepare.
Ingredients
Scale
For the Salmon & Vegetables
- 1 ¼ teaspoons onion powder
- 1 ¼ teaspoons garlic powder
- 1 teaspoon smoked paprika
- ⅜ teaspoon fine sea salt (divided)
- ¼ teaspoon ground black pepper (divided)
- ⅛ teaspoon cayenne pepper (optional)
- 6 skinless salmon fillets (4 oz (113 g) each, patted dry)
- 3 large sweet potatoes (about 2 lbs / 900 g, peeled and cut into ¾-inch dice)
- 1 large broccoli crown (about 1 ½ lbs / 680 g, cut into bite-sized florets)
- ¼ cup 60 ml avocado oil
- ¼ cup 60 ml unsalted vegetable broth
For the Dill-Yogurt Sauce
- ⅔ cup 150 g plain fat-free Greek yogurt
- 1 lemon (zested and juiced (about 2 tbsp / 30 ml juice))
- ½ cup 20 g finely chopped fresh dill
- ¼ cup 15 g finely chopped fresh chives
Instructions
- Preheat and Prepare Spices: Position a rack in the center of your oven and preheat to 400°F (200°C). In a small bowl, whisk together the onion powder, garlic powder, smoked paprika, ¼ teaspoon of the salt, ⅛ teaspoon of black pepper, and the optional cayenne pepper.
- Season the Vegetables: In a large mixing bowl, combine the diced sweet potatoes and broccoli florets. Drizzle with the avocado oil and pour over the unsalted vegetable broth. Sprinkle with the remaining ⅛ teaspoon of salt and ⅛ teaspoon of black pepper. Toss everything thoroughly to ensure an even coating.
- Roast Vegetables: Spread the seasoned vegetables in a single, even layer on a large baking pan. Transfer to the preheated oven and roast for 20 minutes, stirring halfway through, until the sweet potatoes begin to tenderize.
- Prepare Salmon & Sauce: While the vegetables are roasting, rub each salmon fillet on all sides with the prepared spice mixture. In a separate medium bowl, create the sauce by whisking together the fat-free Greek yogurt, lemon zest, lemon juice, fresh dill, and chives until smooth.
- Combine and Finish Roasting: Remove the pan from the oven. Carefully clear six spaces among the vegetables and arrange the salmon fillets on the pan. Return the pan to the oven and roast for an additional 10-12 minutes, or until the salmon’s internal temperature reaches 145°F (63°C).
- Serve: Divide the vegetables and salmon among six plates. Drizzle generously with the dill-yogurt sauce and serve immediately.
Notes
Nutrition Facts per Serving: Calories: 509 | Protein: 31 g | Total Fat: 24.5 g (Saturated Fat: 4.3 g) | Total Carbs: 39 g (Fiber: 7.5 g, Sugars: 9 g, Added Sugars: 0 g) | Sodium: 352 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 509