One-Pan Salsa Salmon with Vegetables

Easy to prepare, this one-pan wonder makes a quick dinner on busy weeknights.

Products you'll need:

PACE® Chunky Medium Salsa

PACE® Chunky Medium Salsa

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  • 4 each skin-on salmon fillet
  • 1 cup (250 mL) PACE® Chunky Medium Salsa
  • 1 lb (454 g) green beans, trimmed
  • 1/2 lb (227 g) baby carrots
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) lemon zest
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 2 tbsp (30 mL) finely chopped fresh parsley


  1. Preheat oven to 425˚F (220˚C). Arrange salmon, skin side down, on parchment paper–lined baking sheet; spoon salsa over salmon. Toss together green beans, baby carrots, oil, lemon zest, lemon juice, garlic, salt and pepper. Arrange on baking sheet with salmon in single layer. 
  2. Bake for 12 to 15 minutes or until fish just starts to flake when tested and vegetables are tender. Sprinkle with parsley before serving.

Recipe tips

  • Substitute green beans with some of your other favorite green vegetables such as asparagus or broccoli. 
  • Substitute trout for salmon. 

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Amount Per Serving
Calories 390
Fat 18 g
Cholesterol 95 mg
Sodium 770 mg
Carbohydrate 18 g
Dietary Fibre 6 g
Protein 38 g
Calcium 9 %DV

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