(Sheet Pan) Moroccan Lemon Butter Salmon & Veggies
Serves 5
15 mins prep
40 mins cook
55 mins total
An easy, flavorful sheet pan dinner recipe the whole family will love! It's high in lean protein, antioxidants, and full of nutrition.
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Preheat oven to roast 450F. Line a large rimmed baking pan with parchment paper. Add the sliced sweet potato wedges to the prepared pan. Toss with the olive oil and a generous pinch of salt. Roast for 20-30 minutes, until almost crispy. In the meantime, make the sauce by combining the melted butter, finely chopped roasted red peppers, lemon juice, and seasonings (curry powder, garlic powder, onion powder, black pepper, and salt). Mix well. Set aside. Add the chopped carrots, shallots, and asparagus to the baking pan. Toss with the roasted sweet potatoes and 2 tablespoon of the roasted bell pepper mixture. Make room in the center of the baking pan to add the salmon fillets. Season with salt and black pepper, then slather a generous spread of the harissa mixture on each. Drizzle the vegetables with any remaining harissa sauce. Roast for 15-20 minutes, until the salmon is flaky and fully cooked. Serve warm with the green olives, crumbled feta, fresh herbs, lemon wedges, and naan to enjoy!
