Sheet Pan Salmon and Veggies

• 1 lb salmon (4 fillets)
• 1 lb baby yellow potatoes (halved)
• 2 Tablespoons olive oil (divided)
• 2 teaspoons Italian seasoning (divided)
• 1 ½ teaspoons sea salt (divided)
• ½ teaspoon black pepper (divided)
• 1 zucchini or yellow squash (sliced into half moons)
• 1 bell pepper (sliced (any color))
• ½ red onion (sliced into wedges)
• 1 heaping cup cherry tomatoes
• Juice from ½ lemon
• 3 cloves garlic (minced)
• ½ teaspoon paprika
• ½ cup kalamata olives (pitted, for serving)
• Fresh parsley (chopped, for serving)
• Feta cheese (for topping, optional)
• ½ cup plain full-fat Greek yogurt (I used Painterland Sisters)
• 2 Tablespoons fresh dill (chopped)
• 1 Tablespoon lemon juice
• 1 small garlic clove (minced)
• ¼ teaspoon sea salt (plus more to taste)
• Pinch of black pepper
• 2 Tablespoons water (to thin)

Nutrition

calories

442 kcal

fat content

20 g

serving size

1 /4 recipe

fiber content

6 g

sugar content

7 g

sodium content

1373 mg

protein content

36 g

cholesterol content

87 mg

carbohydrate content

30 g

saturated fat content

3 g

unsaturated fat content

7 g