Sheet-Pan BBQ Salmon and Roasted Veggies and Guacamole

Prep Time

20 minutes

Prep Notes

Sheet-pan suppers are weekday dinner super heroes: On one pan, you can place your veggies and protein and throw it all into the oven. Plus, these kinds of suppers make clean up a breeze!

Cooking Time





For the Salmon & Veggies:

1 pound wild-caught salmon

1 pound green beans

3 large carrots

1 onion

2 ears of corn

olive oil


For the BBQ Sauce:

1 can diced tomatoes

2 T tomato paste

1 T apple cider vinegar

1 T soy sauce/coconut aminos/tamari

1 T mollasses (optional)

1 t garlic powder

1 t smoked paprika


For the Guacamole:

2 avocados ripe

2 garlic cloves, minced

2 T chopped cilantro

2 T lime juice

1/4 cup diced comatoes

1/4 cup chopped onions

salt/pepper to taste

Spinach/chard/lettuce for serving


Crank up the oven to 375 degrees. Prepare took baking sheets with parchment paper.

Trim the ends of the green beans and cut them in half or thirds, depending on how long they are. Place in a large mixing bowl. Cut the three carrots into rounds and place in bowl with beans. Cut the onion into large wedges or rings, and place those in the veggie bowl, too. Drizzle with olive oil, salt and pepper. Shake. Spread out the vegetables on the two baking sheets. Cut the ears of corn in half, and place in a mixing bowl with a little oil, salt and pepper. Shake, and put those with the veggies.

Make a little space on the cooking sheets for the salmon. Sprinkle with salt and pepper. Place in oven for 20 minutes.

While that's cooking, prepare the BBQ sauce. In a sauce pot, combine all BBQ ingredients--adjust spices as you see fit. Allow to simmer for about 10 minutes. Then, carefully, place in a high-speed blender to smooth. Set aside.

Now, let's make guac! Spoon the guac out of its scaly confines into a mixing bowl. Mash it just a bit and add in the rest of the ingredients. Mix/mash based on your liking. Adjust with more or less salt/pepper/lime.

When the fish has about five minutes left, remove the pan from the oven, and spoon over a hefty amount of sauce on top. Rotate/stir the vegetables up a bit. Return to oven for about five to seven more minutes. Fish is done when it flakes when you poke it with a fork.

For assembly: On a bowl or plate, add a bead of chopped greens. Then add your veggies, sauced-up salmon and a hefty spoonful of guacamole.