25+ Nutritious Holiday Low Sodium Sheet Pan Recipes for Delicious Entertaining

The holiday season is a time for gathering with loved ones, savoring delicious food, and creating memories that last a lifetime.

However, preparing a holiday meal can be overwhelming, especially when trying to meet dietary preferences or restrictions.

For those watching their sodium intake, it’s essential to have recipes that are flavorful, satisfying, and health-conscious without sacrificing taste or tradition.

Enter the magic of sheet pan meals: simple, versatile, and perfect for feeding a crowd with minimal cleanup.

In this blog post, we’re featuring over 25 holiday low sodium sheet pan recipes that will elevate your holiday meals while keeping your heart and health in mind.

Whether you’re looking for succulent roasted proteins, vibrant vegetables, or a balanced one-pan feast, these recipes are easy to make, packed with flavor, and sure to impress your holiday guests.

From savory chicken and herb-crusted fish to sweet potatoes and roasted vegetables, these meals showcase how healthy eating can be deliciously festive.

25+ Nutritious Holiday Low Sodium Sheet Pan Recipes for Delicious Entertaining

This collection of over 25 holiday low sodium sheet pan recipes proves that healthy holiday meals can be just as indulgent and enjoyable as their high-sodium counterparts.

With the right combination of herbs, spices, and fresh ingredients, these recipes ensure your holiday meals are full of flavor and nutrients.

Whether you’re entertaining a large group or making a simple, cozy dinner for your family, these sheet pan recipes offer the convenience of one-pan cooking while delivering maximum taste and minimal stress.

Make this holiday season memorable by exploring these recipes that blend the warmth of traditional flavors with health-conscious choices.

Your guests won’t even notice the difference, but your body will thank you for it.

So, roll up your sleeves, preheat your oven, and get ready to impress everyone with these easy, low sodium holiday meals.

Holiday Roasted Lemon Herb Chicken with Vegetables

A hearty, vibrant sheet pan meal that brings the warmth and joy of the holiday season to your table. This dish features juicy, herb-seasoned chicken paired with a medley of tender roasted vegetables, all infused with a refreshing lemon zest.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 1 cup Brussels sprouts, halved
• 1 large red bell pepper, sliced
• 1 large carrot, cut into 1-inch pieces
• 3 tbsp olive oil
• 1 lemon (juice and zest)
• 2 tsp dried rosemary
• 1 tsp dried thyme
• 2 cloves garlic, minced
• Fresh parsley for garnish (optional)
• Black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a mixing bowl, toss the baby potatoes, Brussels sprouts, red bell pepper, and carrot with 1 tbsp of olive oil, half the garlic, black pepper, and 1 tsp of rosemary. Spread the vegetables evenly on the sheet pan.
3. Pat the chicken thighs dry with paper towels and place them on the sheet pan, skin side up. Rub the remaining olive oil over the chicken and sprinkle the remaining rosemary, thyme, and minced garlic over the chicken.
4. Drizzle the lemon juice over the chicken and vegetables. Zest half of the lemon and sprinkle the zest evenly across the dish.
5. Roast in the preheated oven for 30–35 minutes or until the chicken is cooked through and the vegetables are tender, with the chicken skin crispy.
6. Let rest for a few minutes before serving. Garnish with fresh parsley if desired.

The perfect combination of bright flavors and hearty textures, this dish is ideal for holiday gatherings. The lemon and herbs elevate the natural taste of the chicken and vegetables, making it a balanced and nutritious option that satisfies without added sodium.

Maple-Glazed Salmon with Roasted Root Vegetables

This low-sodium sheet pan recipe is a sweet and savory blend that’s perfect for a holiday dinner. The salmon is glazed with a maple-mustard mixture, roasted alongside a medley of sweet potatoes, beets, and carrots.

Ingredients:

• 4 salmon fillets
• 2 medium sweet potatoes, peeled and cubed
• 2 medium beets, peeled and cubed
• 1 cup baby carrots
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 2 tsp dried dill
• 1 lemon (sliced into rounds)
• Fresh thyme for garnish (optional)
• Black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper or grease it lightly.
2. In a mixing bowl, combine the sweet potatoes, beets, and baby carrots with 1 tbsp of olive oil and black pepper. Spread them on the sheet pan.
3. In a small bowl, whisk together the maple syrup, Dijon mustard, and dried dill. Brush this glaze over the salmon fillets.
4. Place the salmon on the sheet pan with the skin side down, positioning it alongside the vegetables. Lay lemon slices on top of the salmon and scatter some over the vegetables.
5. Roast for 20–25 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
6. Serve warm, garnished with fresh thyme if desired.

The maple glaze brings a subtle sweetness that complements the richness of the salmon, while the roasted root vegetables add texture and earthiness. This dish makes for a stunning holiday meal that showcases a beautiful balance of flavors without needing extra salt.

Herb-Infused Holiday Vegetable and Tofu Sheet Pan Bake

A plant-based, nutrient-packed holiday option with the savory flavor of herbs and the heartiness of tofu and vegetables. This low-sodium sheet pan recipe is perfect for those seeking a festive, vegetarian main or side dish.

Ingredients:

• 1 block firm tofu, pressed and cut into 1-inch cubes
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 cup green beans, trimmed
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tsp dried basil
• 2 tsp dried oregano
• 2 tbsp fresh basil, chopped (optional)
• Black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, toss the tofu, zucchini, red onion, cherry tomatoes, and green beans with olive oil, balsamic vinegar, black pepper, basil, and oregano.
3. Spread the mixture evenly on the sheet pan.
4. Roast for 25–30 minutes or until the tofu is golden and the vegetables are tender. Stir halfway through cooking for even roasting.
5. Sprinkle the chopped fresh basil over the dish before serving.

This holiday vegetable and tofu bake offers a delightful mix of sweet, tangy, and herby flavors. The balsamic vinegar adds depth, and the blend of herbs enhances the natural taste of the veggies and tofu, making it a refreshing and satisfying dish for any festive meal.

Cranberry Balsamic Glazed Chicken with Roasted Vegetables

A festive, easy-to-make sheet pan recipe that combines tender chicken with the tangy sweetness of cranberry and balsamic glaze. Perfect for holiday dinners, this dish is both comforting and visually stunning.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups Brussels sprouts, halved
• 1 cup baby carrots
• 1 large sweet potato, peeled and cubed
• 1/2 cup fresh or frozen cranberries
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 2 tsp dried rosemary
• 1 tsp ground cinnamon
• Fresh thyme for garnish (optional)
• Black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it.
2. In a bowl, combine the Brussels sprouts, baby carrots, and sweet potato with 1 tbsp of olive oil, black pepper, and 1 tsp of dried rosemary. Spread the vegetables evenly on the sheet pan.
3. In a small saucepan over low heat, combine the cranberries, balsamic vinegar, honey, and ground cinnamon. Cook for about 5 minutes until the cranberries soften and the glaze thickens. Set aside.
4. Place the chicken breasts on the sheet pan among the vegetables. Brush the cranberry glaze over the chicken breasts.
5. Roast in the preheated oven for 25–30 minutes or until the chicken is fully cooked and the vegetables are tender.
6. Let the dish rest for a few minutes, then serve with a sprinkle of fresh thyme.

The cranberry and balsamic glaze adds a holiday touch, creating a combination of tart, sweet, and savory flavors. This dish is perfect for a festive meal that is easy to prepare and packed with deliciousness.

Garlic Lemon Herb Shrimp and Asparagus

A quick, light, and flavorful sheet pan recipe ideal for holiday gatherings or weeknight meals. This dish pairs plump shrimp with tender asparagus, all infused with garlic, lemon, and herbs for a refreshing holiday twist.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 1 lemon (juice and zest)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp dried parsley
• 1/2 tsp dried oregano
• Fresh dill for garnish (optional)
• Black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it.
2. In a large bowl, combine the shrimp, asparagus, olive oil, minced garlic, lemon juice and zest, black pepper, parsley, and oregano. Toss until evenly coated.
3. Spread the shrimp and asparagus mixture evenly on the sheet pan.
4. Roast for 12–15 minutes or until the shrimp are pink and opaque and the asparagus is tender.
5. Serve immediately, garnished with fresh dill if desired.

This dish is perfect for those looking for a light, bright, and healthy holiday option. The lemon and garlic infuse the shrimp and asparagus with bright, fresh flavors that elevate the meal while keeping it simple and low in sodium.

Honey Mustard Glazed Pork Tenderloin with Apples and Sweet Potatoes

A beautifully balanced sheet pan recipe that combines the savory richness of pork tenderloin with the sweet and tart flavors of apples and sweet potatoes, all enhanced by a honey mustard glaze. A delicious, low-sodium holiday option for your table.

Ingredients:

• 1.5 lbs pork tenderloin, trimmed
• 2 large sweet potatoes, peeled and cut into cubes
• 2 apples, cored and sliced
• 1 tbsp honey
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• 1 tsp dried thyme
• Fresh rosemary for garnish (optional)
• Black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or grease it lightly.
2. In a small bowl, whisk together the honey, Dijon mustard, and paprika to create the glaze. Set aside.
3. In a large bowl, toss the sweet potatoes and apple slices with 1 tbsp of olive oil, black pepper, and ground cinnamon. Spread them evenly on the sheet pan.
4. Rub the pork tenderloin with the remaining olive oil and dried thyme. Place it on the sheet pan with the sweet potatoes and apples.
5. Brush the honey mustard glaze over the pork tenderloin.
6. Roast in the preheated oven for 25–30 minutes or until the pork reaches an internal temperature of 145°F (63°C) and the sweet potatoes are tender.
7. Let the pork rest for 5–10 minutes before slicing. Serve warm, garnished with fresh rosemary if desired.

The combination of honey, mustard, and cinnamon offers a subtly sweet, tangy, and aromatic experience perfect for holiday feasts. This dish is elegant, satisfying, and simple to prepare, making it a showstopper for any festive occasion.

Citrus Glazed Salmon with Winter Veggies

A vibrant and refreshing holiday sheet pan dish that combines the delicate flavors of salmon with a tangy citrus glaze, paired with a medley of roasted winter vegetables. This easy recipe is perfect for those looking to bring a touch of brightness to their holiday spread.

Ingredients:

• 4 salmon fillets
• 1 cup broccoli florets
• 1 cup baby carrots
• 1 small butternut squash, peeled and cubed
• 1 orange (juice and zest)
• 2 tbsp honey
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground ginger
• Fresh cilantro for garnish (optional)
• Black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a mixing bowl, toss the broccoli, baby carrots, and butternut squash with 1 tbsp of olive oil, black pepper, and half of the minced garlic. Spread the vegetables evenly on the sheet pan.
3. In a small bowl, combine the orange juice and zest, honey, remaining garlic, and ground ginger. Mix well and set aside.
4. Place the salmon fillets on the sheet pan and brush them with the citrus glaze.
5. Roast for 15–20 minutes or until the salmon flakes easily with a fork and the vegetables are tender.
6. Serve warm, garnished with fresh cilantro if desired.

This dish offers a perfect balance of sweet, citrusy, and savory flavors. The citrus glaze complements the richness of the salmon while adding a light and fresh twist. The roasted vegetables are a great side, providing both texture and a satisfying earthiness to round out the meal.

Rosemary Garlic Turkey Breast with Roasted Root Vegetables

A low-sodium sheet pan recipe that’s great for holiday gatherings or a special family dinner. This dish features a juicy turkey breast seasoned with rosemary and garlic, surrounded by a flavorful mix of roasted root vegetables.

Ingredients:

• 1 boneless, skinless turkey breast (about 2 lbs)
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 large sweet potato, peeled and cubed
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 2 tsp dried rosemary
• 1 tsp dried sage
• 1 lemon (sliced into rounds)
• Black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a bowl, combine the carrots, parsnips, and sweet potato with 1 tbsp of olive oil, black pepper, and 1 tsp of rosemary. Spread the vegetables evenly on the sheet pan.
3. Rub the turkey breast with the remaining olive oil, minced garlic, sage, and the remaining rosemary. Lay the lemon slices over the top of the turkey.
4. Place the turkey breast on the sheet pan with the vegetables.
5. Roast for 30–35 minutes or until the turkey reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Let the turkey rest for 5–10 minutes before slicing. Serve warm.

The combination of rosemary, garlic, and lemon brings an aromatic flavor profile to the turkey, making it ideal for a holiday meal. The root vegetables are naturally sweet and pair beautifully with the savory turkey, creating a well-rounded dish perfect for special occasions.

Pesto Chicken with Cherry Tomatoes and Green Beans

This colorful sheet pan recipe features juicy chicken breast topped with a light, homemade pesto, served alongside roasted cherry tomatoes and green beans. A quick and simple dish that’s perfect for a festive holiday meal with a twist.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 1 lb green beans, trimmed
• 1/4 cup homemade or low-sodium store-bought pesto
• 2 tbsp olive oil
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it.
2. In a large bowl, toss the cherry tomatoes and green beans with 1 tbsp of olive oil and black pepper. Spread them evenly on the sheet pan.
3. Rub the chicken breasts with the remaining olive oil and paprika, then spread a thin layer of pesto on top of each chicken breast.
4. Place the chicken on the sheet pan with the tomatoes and green beans.
5. Roast for 20–25 minutes or until the chicken is cooked through and the vegetables are tender.
6. Serve warm, garnished with fresh basil if desired.

This sheet pan recipe brings the freshness of pesto to the table, with the sweet burst of cherry tomatoes and the crisp texture of green beans complementing the chicken perfectly. It’s a flavorful, low-sodium dish that adds a touch of elegance to your holiday spread.

Maple Dijon Glazed Salmon with Roasted Brussels Sprouts and Quinoa

This holiday sheet pan meal highlights a sweet and tangy maple Dijon glaze on tender salmon, paired with roasted Brussels sprouts and a side of fluffy quinoa. This dish is a balanced combination of flavors and textures, ideal for a festive holiday table.

Ingredients:

• 4 salmon fillets
• 2 cups Brussels sprouts, halved
• 1 cup cooked quinoa
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Fresh parsley for garnish (optional)
• Black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a bowl, toss the Brussels sprouts with 1 tbsp of olive oil, black pepper, and garlic powder. Spread evenly on the sheet pan.
3. In a small bowl, mix the maple syrup and Dijon mustard. Brush the salmon fillets with the maple Dijon glaze and place them on the sheet pan with the Brussels sprouts.
4. Sprinkle the smoked paprika over the salmon for an added layer of flavor.
5. Roast for 15–20 minutes, or until the salmon is cooked through and flakes easily and the Brussels sprouts are tender and caramelized.
6. Serve over a bed of cooked quinoa and garnish with fresh parsley if desired.

This dish delivers a holiday-worthy meal that balances the sweetness of maple syrup with the tangy depth of Dijon mustard, while the Brussels sprouts and quinoa provide a hearty and nutritious side. The salmon’s rich flavors are complemented by the slightly caramelized Brussels sprouts, making this a perfect festive dinner.

Lemon Herb Chicken Thighs with Sweet Potatoes and Broccoli

A hearty sheet pan recipe featuring juicy lemon herb chicken thighs paired with roasted sweet potatoes and broccoli. The zesty lemon and fresh herbs bring out the best in the chicken, while the vegetables add color, nutrition, and texture to the meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 large sweet potatoes, peeled and cubed
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 3 cloves garlic, minced
• 1/2 tsp paprika
• Black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it.
2. In a bowl, mix the lemon juice, olive oil, garlic, thyme, rosemary, paprika, and black pepper to create a marinade.
3. Coat the chicken thighs with the marinade and place them on the sheet pan.
4. In a separate bowl, toss the sweet potato cubes and broccoli florets with the remaining olive oil, black pepper, and a pinch of salt. Spread the vegetables evenly around the chicken thighs.
5. Roast for 30–35 minutes or until the chicken thighs are cooked through, the skin is crispy, and the sweet potatoes and broccoli are tender.
6. Let the chicken rest for 5 minutes before serving.

The combination of lemon and fresh herbs infuses the chicken with a bright, aromatic flavor, making this dish an appealing addition to any holiday meal. The sweet potatoes provide a natural sweetness that balances the savory chicken, while the broccoli adds a nutritious, vibrant touch to the plate.

Balsamic Roasted Vegetable and Chickpea Sheet Pan Dinner

A perfect plant-based holiday option that’s both hearty and satisfying. This sheet pan recipe features caramelized balsamic-glazed vegetables and chickpeas, served over a bed of couscous or rice for a complete meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 red onion, sliced
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 cup cooked couscous or rice (optional)
• Fresh basil for garnish (optional)
• Black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a bowl, mix the chickpeas, red bell pepper, zucchini, and red onion with olive oil, balsamic vinegar, garlic powder, basil, cumin, and black pepper.
3. Spread the vegetable and chickpea mixture evenly on the sheet pan.
4. Roast for 20–25 minutes, or until the vegetables are tender and slightly caramelized.
5. Serve the roasted mixture over a bed of couscous or rice and garnish with fresh basil if desired.

This dish combines a rich, tangy flavor profile with the hearty texture of chickpeas and roasted vegetables. The balsamic glaze adds depth, while the herbs provide a fresh, aromatic note. It’s an excellent option for a festive, plant-based holiday meal that everyone will enjoy.

Garlic Lemon Shrimp with Asparagus and Baby Potatoes

A quick and elegant holiday sheet pan recipe featuring garlic lemon shrimp paired with tender asparagus and crispy baby potatoes. This dish is both light and flavorful, making it perfect for a festive but easy holiday meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups baby potatoes, halved
• 1 lb asparagus, trimmed
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon (juice and zest)
• 1 tsp paprika
• 1/2 tsp dried parsley
• Black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a large bowl, toss the baby potatoes with 1 tbsp of olive oil, paprika, and black pepper. Spread evenly on the sheet pan.
3. Roast the potatoes for 15 minutes. While they are roasting, mix the shrimp with 1 tbsp of olive oil, minced garlic, lemon juice and zest, and dried parsley in a bowl.
4. After 15 minutes, remove the sheet pan from the oven and add the asparagus and seasoned shrimp to the pan. Toss everything to combine and spread evenly.
5. Roast for an additional 10–12 minutes or until the shrimp are pink and opaque, and the asparagus is tender.
6. Serve immediately, garnished with additional lemon zest if desired.

This dish is perfect for a quick holiday dinner that’s full of flavor. The shrimp’s garlic and lemon seasoning pairs wonderfully with the tender asparagus and crispy baby potatoes, creating a well-balanced, delicious meal.

Honey Mustard Glazed Chicken with Roasted Vegetables

A sweet and tangy honey mustard glazed chicken paired with a mix of roasted carrots, potatoes, and brussels sprouts. This sheet pan recipe is simple to prepare and makes for a festive holiday meal that’s hearty and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups baby carrots
• 1 lb brussels sprouts, halved
• 2 large potatoes, peeled and cubed
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1/2 tsp ground thyme
• 1/2 tsp garlic powder
• Black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it.
2. In a bowl, mix the honey, Dijon mustard, olive oil, thyme, and garlic powder. Coat the chicken breasts with half of the honey mustard glaze and set aside the remaining glaze for later.
3. Toss the carrots, brussels sprouts, and potatoes with 1 tbsp of olive oil and black pepper. Spread the vegetables evenly on the sheet pan.
4. Place the chicken breasts on the sheet pan with the vegetables.
5. Roast for 25–30 minutes or until the chicken is cooked through and the vegetables are tender.
6. In the last 5 minutes of cooking, brush the chicken with the remaining honey mustard glaze.
7. Serve warm, garnished with a sprinkle of fresh thyme if desired.

This dish combines the sweet, tangy flavor of honey mustard with the savory depth of roasted vegetables. It’s a wonderful holiday recipe that’s both simple to make and packed with rich flavors.

Herb-Crusted Cod with Lemon Green Beans and Roasted Potatoes

An elegant yet straightforward sheet pan recipe that features flaky cod with a fresh herb crust, paired with green beans and crispy roasted potatoes. This dish is light, flavorful, and perfect for holiday meals with a more subtle profile.

Ingredients:

• 4 cod fillets
• 1 lb green beans, trimmed
• 2 large potatoes, cut into wedges
• 3 tbsp olive oil
• 1/2 cup panko breadcrumbs
• 1/4 cup fresh parsley, chopped
• 2 tbsp grated Parmesan cheese
• 1 lemon (juice and zest)
• 1/2 tsp dried dill
• Black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it.
2. In a bowl, toss the potato wedges with 1 tbsp of olive oil and black pepper. Spread them on the sheet pan and roast for 15 minutes.
3. In a separate bowl, mix the panko breadcrumbs, parsley, Parmesan cheese, lemon zest, and dill. Mix well.
4. Coat the cod fillets with 1 tbsp of olive oil and lemon juice, then press them into the breadcrumb mixture to create a crust.
5. After 15 minutes, add the green beans and the herb-crusted cod to the sheet pan. Drizzle the remaining olive oil over the green beans and season with black pepper.
6. Roast for an additional 12–15 minutes or until the cod flakes easily with a fork and the potatoes are golden and tender.
7. Serve the cod with lemon wedges and garnish with additional parsley if desired.

This dish brings a delicate, fresh flavor profile to the holiday table. The cod’s herb crust is light yet flavorful, and the lemon green beans add a touch of brightness. Roasted potatoes provide the perfect crunchy, hearty side, making this meal both satisfying and festive.

Note: More recipes​ are coming soon!