In this easy sheet-pan dinner, salmon is roasted alongside vegetables for a filling, flavorful meal. The sweetness of the squash balances the bitter kale, while a squeeze of lemon juice brightens the dish. Be sure to spread the kale out on the baking sheet to encourage even browning., August 2022


Credit: Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf

Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in lower third of oven; preheat to 425°F.

  • Toss squash with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast for 15 minutes.

  • Toss kale with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the squash on the baking sheet.

  • Sprinkle salmon with dill, garlic powder and the remaining 1/4 teaspoon each salt and pepper. Place the salmon on top of the vegetables. Roast until the salmon is cooked through and flakes easily and the vegetables are tender, 10 to 15 minutes.

  • Transfer the salmon and vegetables to a serving platter; drizzle with lemon juice.

Nutrition Facts

4 oz. salmon & 1 cup vegetables
320 calories; protein 30g; carbohydrates 14g; dietary fiber 4g; sugars 3g; fat 16g; saturated fat 2g; mono fat 8g; poly fat 4g; cholesterol 78mg; vitamin a iu 13217IU; vitamin b3 niacin 12mg; vitamin b12 5mcg; vitamin c 48mg; vitamin e iu 4IU; folate 90mg; vitamin k 171mg; sodium 512mg; calcium 98mg; iron 2mg; magnesium 83mg; phosphorus 336mg; potassium 1113mg; zinc 1mg; omega 3 fatty acid 3g; omega 6 fatty acid 1g; niacin equivalents 18mg; selenium 53mcg.