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  • Yvette Cook

Honey Salmon with Veggies

Salmon is most likely an acquired taste but I grew up eating all kinds of fish. Salmon is my to-go in restaurants if I don't know what else to get.


Salmon is rich in omega 3 fatty acids and a great source of protein. Just make sure and look for the wild-caught variety. The farmed fish vs wild-caught is a controversial area. After my own research, I prefer wild as what I'm consuming has come from the animal's own natural environment with no confinement, their diet is natural, and there are no antibiotics.


This could easily be converted to the Traeger if you have one.



salmon sweet potatoes green beans sheet pan
@LivingWellWithYvette


Ingredients


  • Cooking spray

  • 1 large sweet potato, cut into cubes

  • 1/2 tsp Himalayan salt

  • 1/2 tsp black pepper

  • 3-4 - 5 oz salmon fillets

  • 2 tbsp Liquid Aminos (or soy sauce)

  • 1 tbsp coconut oil

  • 1 tbsp honey

  • 1 tsp lime juice

  • 1 tbsp fresh minced garlic

  • 1 bag fresh green beans

Instructions


Preheat oven to 400 degrees


Line a sheet pan with parchment paper


Spray with coconut oil


Add sweet potatoes to the pan, sprinkle with salt and pepper. Bake for 20 minutes. Take out of the oven. Move the potatoes over so there is room for the salmon and green beans on the pan.


In a bowl add the liquid aminos, oil, honey, lime juice, and garlic.


Toss the salmon and green beans in the sauce and add to the pan with the sweet potatoes.


Drizzle the remaining sauce over the salmon.


Bake for about 15 minutes.






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