Sheet Pan Roasted Salmon and Veggie Salad




  • 3 salmon fillets
  • 2 large parsnips, peeled and diced
  • 2 beets, peeled and diced
  • 2 3/4 teaspoons olive oil, divided
  • 3/4 teaspoon dijon mustard
  • 1/4 cup sliced almonds, toasted
  • 3 cups arugula
  • 3 cups spring green mix


  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon dijon mustard
  • 1 clove garlic, finely minced
  • Salt and pepper


  1. Preheat your oven to 400 degrees
  2. In a large bowl, add your parsnips and beets. Drizzle 2 teaspoons of olive oil over the veggies and season liberally with salt and pepper. Toss in the bowl to fully coat all the veggies in olive oil + seasonings
  3. Spread all the veggies out onto a parchment paper lined baking sheet. Bake for 25 minutes, remove from the oven and toss, and bake for another 25 minutes
  4. Meanwhile, in a small bowl, combine all your dressing ingredients together and whisk to combine
  5. After you make your dressing, prep your salmon. Combine 3/4 teaspoon of dijon mustard and your remaining 3/4 teaspoon of olive oil in a small bowl. Brush this evenly over the tops of your salmon fillets and season with salt and pepper
  6. When there is 15 minutes remaining on your veggies, remove the sheet pan from the oven, scoot your veggies over, place your salmon fillets on the baking sheet, and let that all bake together for the last 15 minutes
  7. In these final 15 minutes, toast your almonds in a saute pan over medium heat until golden and toasty, and add your greens to a large salad bowl
  8. To assemble, dress your greens and toss to combine. Lay the greens out evenly on three plates, and top with the salmon, 1/3 of your roasted veggies (let the veggies and salmon cool down for a few minutes after coming out of the oven), and 1/3 of your toasted almonds


This recipe is 8 Freestyle SmartPoints per serving!