EWWK: Sheet Pan Salmon and Vegetables


1/3 cup lemon juice (juice of 1-2 lemons depending on size)
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons Greek seasoning (salt free)
½ teaspoon Celtic sea salt (or coarse salt)
1/4 teaspoon pepper
1-pound salmon, or 4 fillets
1 cup cherry tomatoes, cut in half
1 small yellow/sweet onion, coarsely chopped
2 zucchini cut into ¼ to 1/2-inch pieces
1 yellow squash cut into ¼ to ½ -inch pieces (cut large rounds in half)


Preheat the oven to 425 degrees.

Combine juice, oil, garlic, seasoning, salt and pepper and mix. Place the salmon in a shallow pan and pour half the marinade over the salmon. Add the vegetables to a gallon zip-top bag and add the remaining marinade. Shake the veggie bag to evenly coat in marinade. Allow the fish and veggies to marinate for 30 minutes.

Place the vegetables on a large foil or parchment lined sheet pan in a single layer. Cook the vegetables for 20 minutes. After 20 minutes, stir the veggies and push them to the side allowing room in the center for the salmon fillets. OR if your sheet pan is not large enough for the salmon simply add the salmon to a different foil lined sheet pan. Return the pan (or both pans) to the oven and cook for 10 minutes or until the salmon is done (salmon is done when it changes from translucent to opaque or reaches an internal temperature of 145 degrees).

Yield: 4 Servings
Nutrition Breakdown: Calories 320, Fat 20g (3.5g saturated), Cholesterol 65mg, Sodium 320mg, Carbohydrate 12g, Fiber 3g, Protein 25g.
Diabetes Exchanges: 2 ½ Vegetables, 3 Medium Fat Meats, 1 Fat