Quick Weeknight Dinner: One Pan Salmon with Lemon-Cilantro Vinaigrette

Posted On: February 19, 2016

Quite possibly one of our more flexible meal options, the weeknight dinner can take many shapes. Sometimes we arrive home bright eyed and ready to head to the kitchen to concoct and experiment with our ingredients. Other evenings, we arrive home slightly tired but in need of something healthy and satisfying- but above all: simple to make and easy to clean up. Enter, the unsung hero of our kitchen: the sheet pan.


  • 4 Wild Caught Salmon Filets
  • Olive oil
  • Kosher salt, freshly ground pepper
  • 1/3 cup fresh cilantro, chopped finely
  • scallions, sliced thinly
  • 2 tbsp  fresh lemon juice
  • your choice of organic, local vegetables
    • broccoli, cauliflower, carrots, sliced sweet potatoes all work!



Preheat oven to 400°. Toss your vegetables with olive oil on a large rimmed baking sheet. (We recommend placing foil down on the pan so that clean up can happen in a pinch!) Season with salt and pepper. Roast, tossing occasionally, until slightly brown and crispy, but still tender, 12–15 minutes.


Remove baking sheet from oven and rub salmon with olive oil; season with salt and pepper. Slice the vegetables to edges of baking sheet and place salmon in the center. Roast until salmon is opaque, 10–12 minutes.
In a bowl, combine the scallions, cilantro, lemon juice, and a tbsp of olive oil, and a pinch of salt and pepper. Drizzle over the salmon and enjoy!



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