Here’s an easy, high protein weeknight dinner that’s rich in fiber and nutrition! My (Sheet Pan) Moroccan Lemon Butter Salmon & Veggies was inspired by Food Lion Galaxy Night Event this past week that’s all about teaching kids the perks of eating healthy and having fun grocery shopping.
Ingredients you'll need:
Salmon Fillets
Sweet Potatoes, thinly sliced
Olive Oil
Shallots, sliced
Carrots, chopped
Asparagus, ends trimmed
Feta, crumbled
2 tsp. EACH: Indian Curry Powder, Garlic Powder, Onion Powder, Black Pepper
1 tsp. EACH: Salt
Canned Roasted Red Peppers, finely chopped
Melted Butter
Juice of 1 Lemon
Green Olives, for serving
Fresh Herbs, for serving, such as mint, dill, and basil
Galaxy Night is launching soon at select Food Lion stores to welcome your little ones to learn more about nutrition through Guiding Stars and everything else this out-of-this-world program has to offer! For instance, the Charlotte NC Food Lion Launch Night had stargazing, a scavenger hunt for the chance to win a prize packet for the whole family, taste testings, and more!
It's perfect for Back-to-School as teachers can reserve times to bring their classrooms and teach kids the perks of eating healthy through the Guiding Stars on the product shelf label (see photo above). Each product will rank 0-3 stars, three being the highest and most nutrition, so kids have a fun way to understand the value of nutrition.
How to Make Oven Baked Salmon & Veggies:
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!
Looking for Easy Homemade Naan Recipe? Check out my VIRAL naan recipe here!
Can Salmon be Made in Advance?
Cooked salmon can be safely stored in the fridge up to 3 days. Make sure you allow the salmon to cool just 10 minutes before transferring to an airtight container or wrapping tightly in aluminum foil. Place in the coldest part of your fridge to stay fresh longer.
How to Reheat Leftover Salmon:
It's best to reheat slowly at a low temperature. Place the leftover salmon on a rimmed baking pan lined with parchment paper and cook at 300F for 15 minutes, or until internal temperatures are 130F (warmed through).
Cook with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram - tagging me @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
2 tsp. EACH: Indian Curry Powder, Garlic Powder, Onion Powder, Black Pepper
1 tsp. EACH: Salt
¼ cup Canned Roasted Red Peppers, finely chopped
4 tbsp. Melted Butter
Juice of 1 Lemon
Green Olives, for serving
Fresh Herbs, for serving, such as mint, dill, and basil
Naan, for serving
Lemon Wedges, for serving
Instructions
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!
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Carolyn
March 20, 2024
I can't wait to try this recipe......and the information given with it was so interesting. Thank you
Carolyn
March 20, 2024
I can't wait to try this recipe......and the information given with it was so interesting. Thank you
- From Author:
Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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