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One Pan Roasted Salmon, Asparagus, And Sweet Potatoes With Lemon Tahini Sauce
1 pan, 30 minutes and a few ingredients are all that's needed for this simple yet stunning weeknight wonder! On top of all that, this meal is totally Paleo, Whole 30, and Keto-friendly, making it equally nutritious as it is delicious. And the creamy, rich Lemon Tahini sauce ties the whole meal together. Plus, leftover sauce is perfect for grilled veggies, chicken, or pork.
Prep Time: 00:05
Cook Time: 00:15
1.25 - 1.5 pound salmon filet or 4 smaller filets
1 pound trimmed asparagus
1 pound quater inch sliced sweet potatoes
2 teaspoons melted coconut oil
salt and pepper to taste
lemon tahini sauce (recipe in notes)
1Preheat oven to 350.
2Line a sheet pan with aluminum foil and brush with melted coconut oil. Arrange salmon filet in the middle of the tray and veggies around it. Sprinkle with salt and pepper.
3Roast for 20-25 minutes or until salmon is to desired doneness and veggies are tender.**
4Serve with Lemon Tahini Sauce.*
*Place 1/2 cup tahini, 1/2 cup water, 4 pitted dates (omit for Keto), 2 teaspoons minced garlic, 2 tablespoons lemon juice, salt and pepper to taste into a food processor or blender. Blend until smooth and dates are dispersed. Store in a container in the fridge for 2 weeks. Enjoy leftovers on salads, veggies, chicken, and pork.
**If you want your veggies a little more crispy like I do, remove the salmon from the tray after 20ish minutes, cover it with foil until you're ready to eat, and broil the veggies on low for another 5-10 minutes to get them a little more crunchy and caramelized.
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