Sheet Pan Salmon with Yogurt Sauce

I will admit, my go-to easy meals are usually in the slow cooker. However, sheet pan meals are just as easy and are a great way to incorporate heart-healthy ingredients into your diet. Take this dish for example, we have salmon, broccoli, cauliflower, beans, Greek yogurt and curry powder. While some of these actively support our cardiovascular system, others, like the curry powder, help to fight inflammation, which directly impacts our heart health. And I know you may be asking, curried yogurt and fish? Really? YES!! Trust me! I thought the same thing, but last summer I tried this flavor combo and I’ve been hooked ever since. And if you’re still not convinced, there’s only a little, so it’s not overpowering 😉

Why else am I coming around to sheet pan meals? Well, they’re also VERY quick to clean up! Because you are only using 1 pan there are fewer dishes, so as your meal is cooking, you can quickly clean up the cutting board and knife. This particular meal is also meal-prep friendly; yes, even the potatoes. Either the night before or morning of, you can peel them and put them whole into a bowl of water in the fridge to keep them from browning. When you’re ready to cook, you just need to pat dry and dice them.

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Ingredients

For the salmon

• 1 pound salmon

• 3 medium yellow or Russet potatoes (or 4 small), peeled and cut into 3/4” cubes

• 10 ounces cauliflower florets, cut into smaller pieces

• 5-6 ounces broccoli florets, cut into smaller pieces

• 1/2 of a 15-ounce can navy beans (I prefer these because they’re smaller, but Great Northern or cannellini beans would work, too). See notes before draining!

• 1 teaspoon avocado oil

• 1/4 teaspoon garlic powder

• 1/4 teaspoon kosher salt

• Pepper, to taste

For the sauce

• 1/2 cup full fat, plain Greek yogurt

• 1/2 teaspoon curry powder

• Pinch of kosher salt

• Pepper to taste

• Water (for thinning)

Instructions

1. Preheat oven to 400°F. Line a large cooking sheet with parchment paper (depending on the size of your pans you may need 2).

2. While the oven preheats, chop your broccoli, cauliflower & potatoes. Place on parchment paper, drizzle with avocado oil and sprinkle with garlic powder, salt & pepper. Roast in the oven for 12 minutes.

3. While the vegetables roast, drain and rinse your beans. This is also a great time to wash your cutting board & knife!

4. Remove the pan from the oven, add the beans and mix around. Make a space in the center of the pan for the salmon. Place the salmon on the sheet pan, sprinkle with salt & pepper. Spread the veggies & beans evenly around the pan, and put back in the oven for 12-15 minutes, until salmon is cooked through.

5. While the salmon cooks, make the sauce: combine the yogurt, curry, salt & pepper. Mix in small amounts of water until the yogurt is thin enough to drizzle over the salmon.

6. When salmon and veggies are done, divide among 4 plates, drizzle with yogurt sauce, and enjoy!

Notes

I know it’s a little annoying to only use half of a can of beans. You can either drain the whole can and reserve the other half to add to a salad or bean dip later in the week, or, pour some of the liquid and the remaining beans into a freezer safe, air tight container and freeze. They will stay in your freezer for a few months to either make this meal again, or use for something else!

RECIPE & PHOTOGRAPHY BY:  BETHANY MITCHELL-LEGRO