This dish brings together omega-rich salmon fillets and a colorful medley of roasted vegetables, all seasoned with herbs, garlic, and a splash of citrus. The salmon is tender and flaky, while the veggies caramelize beautifully in the oven, creating a balance of textures and flavors. It’s a complete meal on one tray—minimal cleanup, maximum flavor. Whether you’re cooking for family or just yourself, this recipe is a go-to for healthy indulgence.
Ingredients:
For the Salmon:
- 4 salmon fillets (about 6 oz each), skin on or off
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Lemon slices and fresh parsley for garnish
For the Roasted Vegetables:
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
🔥 Instructions:
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil. This helps prevent sticking and makes cleanup a breeze.
2. Season the Vegetables
In a large bowl, toss the zucchini, bell peppers, onion, cherry tomatoes, and broccoli with olive oil, Italian seasoning, salt, and pepper. Spread them evenly across the baking sheet, leaving space in the center for the salmon.
3. Prepare the Salmon
In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Rub this mixture over the salmon fillets. Place the fillets in the center of the baking sheet, nestled among the vegetables. Top each fillet with a lemon slice.
4. Bake It All Together
Bake for 15–20 minutes, depending on the thickness of your salmon. The fish should flake easily with a fork and the vegetables should be tender with slightly crisp edges. If you want a bit of char, switch to broil mode for the last 2–3 minutes—just keep an eye on it!
5. Garnish and Serve
Remove from the oven and let rest for 5 minutes. Sprinkle chopped parsley over the top and serve warm. You can plate each fillet with a generous scoop of roasted veggies or serve it family-style straight from the tray.
🍽️ Serving Suggestions:
- Pair with quinoa, couscous, or garlic mashed potatoes
- Add a dollop of tzatziki or herbed yogurt sauce
- Serve with a crisp cucumber salad or beet citrus vinaigrette
- Drizzle with balsamic glaze for a gourmet touch
💡 Tips & Variations:
- Veggie Swap: Use sweet potatoes, asparagus, or Brussels sprouts
- Flavor Boost: Add minced garlic or fresh rosemary to the veggie mix
- Make It Spicy: Sprinkle chili flakes or drizzle with sriracha before serving
- Sugar-Free Option: This dish is naturally sugar-free and keto-friendly
- Meal Prep Friendly: Store leftovers in airtight containers for up to 3 days
This recipe is a beautiful blend of simplicity and sophistication—just like your culinary style, My. It’s colorful, nourishing, and endlessly customizable. Want a tropical dessert to follow this savory delight? I’ve got a pineapple cream dream that’ll make your taste buds dance 😄.