Lunch & Dinner:

No-Fuss Lemon Salmon With Veggies

For a fresh and light meal without all the clean-up, try this No-Fuss Lemon Salmon with Veggies. This one serving recipe is easy to multiply for family or guests and just as impressive as a meal that takes a sink full of dishes to make.

Yield 1 Serving
Prep Time 15 Minutes
Total Time 35 Minutes

  • ¼ cup green beans
  • ¼ cup carrots
  • ¼ cup red potatoes
  • Parchment paper
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 8 oz fresh salmon filet
  • 1 Tbsp whole grain mustard
  • 1 tsp Nate’s 100% Pure Honey
  • 1 lemon (sliced)
  • 2 sprigs fresh dill
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Preheat oven to 350°F. While the oven is heating up, cut green beans into 2-inch pieces and place in a bowl. Next, cut  carrots and red potatoes into thin slices and place in the same bowl.

Cut the parchment paper into a square – roughly 15 x 15 inches. Fold paper in half, then open up. On one half, place the potatoes as the base. Drizzle with olive oil, and sprinkle with salt & pepper. Lay the salmon on top of the potatoes, and with a spoon, spread the whole grain mustard over the salmon. Drizzle honey over the mustard, and then add the carrots and green beans. Add a little more olive oil, salt and pepper on top, and place lemon slices and dill over everything.

Fold parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. Bake for 20-22 minutes or until internal temperature of salmon reaches 145˚F. Allow to cool and enjoy!

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