Simple and Delicious Dinner: Salmon, Sweet Potatoes, and Zucchini
This week, I wanted to share a full dinner idea with you. This is such an easy meal to make and you can switch out the sides based on what you prefer. We typically eat salmon about once a week actually. I love the frozen filets from Costco for nights you only want to make a few servings (that’s what I used here), or we love picking it up fresh from the seafood counter if we’re serving a larger crowd (or planning to meal prep).
Salmon is also packed with Omega-3 fatty acids, which can help lower triglycerides and blood pressure and helps reduce your risk of cardiovascular disease. So its a great option for adding to your rotation every week or so!
I paired this meal with two of my typical sides: roasted sweet potatoes and roasted zucchini. Both require minimal prep and taste amazing. You likely have most, if not all, of the ingredients for these two sides already.
For the Brown Sugar Bourbon Salmon
2 salmon filets
2 tsp olive oil
McCormick Brown sugar bourbon seasoning (found at Kroger or Costco, or likely any grocery store)
Cooking spray
1. Preheat your oven to 400º F.
2. Line a baking sheet with foil and spray with cooking spray. Place salmon in the center of the baking sheet.
3. Drizzle a little bit of olive oil on each filet (about 1/2-1 tsp each).
4. Coat salmon with the brown sugar bourbon seasoning to cover the tops of each filet. We don’t typically measure this specifically, you just want each filet covered, but not saturated.
5. Spray each filet with cooking spray over top of the seasoning. This helps them to get crispy while they bake.
6. Bake salmon for about 18 minutes at 400º F. The temperature should read 145º F at the center of the thickest part when done.
For the roasted Sweet Potatoes
3 large sweet potatoes
1 tbsp olive oil
1 tsp garlic salt
1/2 tsp onion powder
1/2 tsp thyme leaves
Pepper to taste
Cooking spray
1. Preheat oven to 425º F.
2. Line a baking sheet with foil and spray with cooking spray.
3. Skin the sweet potatoes and chop into cubes (about 1 inch).
4. Toss cubed sweet potatoes with olive oil, garlic salt, onion powder, thyme leaves and pepper.
5. Spread potatoes out evenly on your baking sheet.
6. Bake at 425º F for 35-40 minutes, or until golden brown and slightly crispy.
For the Roasted Zucchini
3 medium zucchini
Cooking spray
Salt and pepper to taste
1. Preheat oven to 400º F.
2. Line a baking sheet with foil and spray with cooking spray.
3. Slice zucchini into coins. Then cut each coin in half (resulting in a half-moon shape).
4. Coat zucchini with cooking spray and salt and pepper to taste.
5. Bake at 400º F for about 18-20 minutes.
Since the zucchini and the salmon are baked for close to the same amount of time and at the same temperature, I typically put these in the same rack of the oven. We have a double oven, so it’s easy to do all three trays separately. However, if that’s not the case for you, you can also bake the sweet potatoes at the lower temperature (400º F), but you’ll want to put them in for about 25 minutes prior to adding everything else.
I hope you enjoy this meal as much as I do. It’s nothing that fancy, but we love it since its quick, healthy and tastes amazing every time!