Sheet Pan Salmon, Fennel, & Sweet Potato
I love having delicious sheet pan recipes on hand for this time of year! It's always busier and this is a delicious recipe that is easy to throw together. Plus it incorporate sweet potatoes which  are a fall favorite for a reason—they're packed with nutrients and health benefits! They’re an excellent source of beta-carotene, which our bodies convert into vitamin A, helping boost eye health and the immune system. They're also high in fiber, aiding digestion and helping to keep you feeling full longer.

Ingredients:
  • 2 Sweet Potato (Japanese, small, cubed)

  • 1 bulb Fennel (sliced thin)
  • 
1 Yellow Onion (large, chopped into large wedges)
  • 
1 tbsp Avocado Oil (divided)
1/2 tsp Sea Salt (divided)

  • 1 1/2 tbsps Fresh Oregano (chopped, divided)
  • 
1 lb Salmon Fillet

  • 1/2 cup Green Olives (pitted)

  • 1 tbsp Lemon Juice
Instructions:
  1. Preheat the oven to 425ºF (215ºC). 
  2. Place the sweet potato, fennel, and onion on a large baking sheet. Add 2/3 of the oil and season with half of the salt and half of the oregano. Toss to combine. 
  3. Place in the oven and bake for 20 minutes, flipping halfway through. 
  4. Remove the baking sheet and add the salmon. Drizzle the salmon with the remaining oil, salt, and oregano. Return to the oven and bake for 12 to 15 minutes, depending on thickness, or until cooked through. 
  5. Scatter the olives on the baking sheet and squeeze lemon juice over top of everything. Divide evenly between plates and enjoy!
 

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Meet Leah Negrin

 
I am a bold, beautiful, sometimes timid, usually happy, essential oil, nutrition junkie. Although at 39 I feel as if I've had several careers over a lifetime (or at least sometimes when I look back at my resume that is what shines through). I've been a paralegal, an office manager, an administrative assistant, worked in commercial lending and have finally landed on nutrition.

My journey to nutrition started many years ago when my sister was diagnosed with celiac disease and food had to change for the family. From there, along my own health journey I’ve helped people not only figure out what to eat but how to do it so that it can work for them sustainably. For almost seven years I’ve been counseling people on their nutrition and weight loss journeys. 

Finally getting some sunshine in Southern California *Photo credit  Brittany Hassett 

I am knowledgeable about what purpose food serves your body and I focus on finding sustainable options when it comes to food; this also led to my love of essential oils. I had the opportunity to attend a workshop where a registered dietitian spoke about using essential oils in her practice to help her patients. I was floored. I knew that #plantsheal but I didn't realize that others in the 'conventional' medical community thought that as well!! Learning that it was possible to incorporate these magical little bottles gave me a huge sense of hope.


Alina, myself and Caitlin (oily bffs) *Photo credit Anne Negrin

 
As I learned more about these oils I was diagnosed with increased intestinal permeability or as many of us know it, leaky gut. Leaky gut has been around for quite awhile but many of us are just learning what this is or why this is even more common these days than ever before. Many issues can be related to leaky gut including autoimmune diseases. Receiving this diagnosis just led me down a path further to learn about nutrition and how to best serve my body and take care of myself.


Enjoying a vegan ice cream cone in Budapest! *Photo credit to Michelle Owen 

Since birthing our sweet baby boy at home earlier this year I’ve been incredibly passionate about helping other women too who are pregnant and new mothers with their nutrition. Eating healthy for your pregnant body and your postpartum self is a game changer for both mother and baby.

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