One-Pan Salmon and Veggie Bake

therealfoodrds.com

Angie

1 ¼ lbs. Wild-caught salmon, cut into 4 portions

1 lb. sweet potato (about 1 medium)

12 oz. green beans, trimmed

½ small red onion, thinly sliced

2 Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade*, divided

1 Tbsp. fresh dill (or ½ tsp. dried dill)

Sea salt and black pepper

½ lemon, thinly sliced

note: May substitute: 2 Tbsp. avocado or olive oil Juice of ½ lemon 1 clove garlic, finely minced for the bottled dressing

Directions at therealfoodrds.com

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