Sheet Pan Salmon with Sweet Potatoes, Summer Squash & Dill-infused Tahini Dressing

Feature Image
Description

This nourishing sheet pan recipe has the ingredients to leave you feeling satisfied.

Cooking level
Intermediate
Contains
fish, sesame
Recipe tags
Dinner
Fish
Pescatarian
Intermediate
30-60 minutes
Main
Servings
4
Prep time
20 minutes
Cook time
30 minutes
Total time
50 minutes

What you’ll need

  • Baking sheet
  • Aluminum foil
  • Medium-sized bowl

Ingredients

  • 2 tbsp. olive oil, divided
  • 4 tbsp. tahini
  • ¼ cup water
  • Juice from ½ lemon
  • 1 tsp. garlic powder or 1 small garlic clove, minced
  • 1 tsp. dill
  • 1 tsp. parsley
  • ½ tsp. sea salt, plus a pinch for seasoning
  • 1 lb. wild-caught salmon
  • 1 lb. sweet potatoes
  • 1 lb. summer squash, sliced

Disclaimer: Information purposes only. The recipes and grocery guides are not intended to diagnose, treat, cure, or prevent any disease. Please consult with a healthcare professional regarding any medical or health-related diagnosis or treatment options.

Cooking steps

1
1

Preheat oven to 400°F. Line a large, rimmed baking sheet with foil and coat with cooking spray.

1
2

Prepare the tahini dressing by mixing 4 tbsp. tahini, ¼ cup water, lemon juice, garlic, 1 tsp. dill, 1 tsp. parsley, and ½ tsp. sea salt in a medium-sized bowl.

1
1
3

Slice 1 lb. sweet potatoes into cubes or rounds, then coat with 1 tbsp. olive oil and a pinch of salt and place onto lined baking sheet. Roast sweet potatoes for 15 minutes or until golden brown.

1
4

Meanwhile, toss 1 lb. sliced summer squash with the remaining 1 tbsp. olive oil in the same medium-sized bowl.

5
1
5

Remove the tray of sweet potatoes from the oven after 15 minutes and push sweet potatoes to one side of the baking sheet.

1
6

Arrange 1 lb. wild-caught salmon in the center of the sheet and spread slices of summer squash on either side, among the sweet potatoes.

1
7

Drizzle the tahini dressing evenly across salmon fillets, sweet potatoes, and summer squash. 

1
8

Bake until the sweet potatoes are tender and the salmon flakes easily with a fork, about 15 minutes. Remove from the oven and serve.

Nutritional information

(per serving)

Calories: 446

Total fat: 21 g

Saturated fat: 4 g

Cholesterol: 56 mg

Sodium: 469 mg

Carbohydrate: 31 g

Fiber: 6 g

Sugar: 7 g

Protein: 36 g

Need help managing your Crohn’sUC?

If you’d like to explore treatment options to help manage your symptoms, reach out to your gastroenterologist.

Cooking around your Crohn’s can help

but if you’d like to explore other options to help manage your symptoms, reach out to your gastroenterologist.