Baked Salmon with Roasted Vegetables
Juicy baked salmon with a medley of roasted vegetables, seasoned to perfection.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 2 salmon fillets
- 1 cup broccoli florets
- 1 cup baby carrots
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper to taste
- 1 lemon, sliced
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the vegetables: In a large bowl, combine broccoli, baby carrots, red bell pepper, and zucchini. Drizzle with 1 tbsp olive oil and season with garlic powder, thyme, paprika, salt, and black pepper. Toss to coat evenly.
Spread the vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 10 minutes.
While the vegetables are roasting, prepare the salmon: Pat the salmon fillets dry with a paper towel. Drizzle with the remaining olive oil and season with salt, black pepper, and a squeeze of lemon juice.
After 10 minutes, remove the baking sheet from the oven. Push the vegetables to the sides and place the salmon fillets in the center. Add lemon slices on top of the salmon.
Return the baking sheet to the oven and bake for another 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove from the oven and let it rest for 2-3 minutes before serving. Garnish with fresh herbs if desired.
Chef's Tips
- Freshness Check: Ensure the salmon is fresh by checking for a mild ocean smell and firm texture.
- Even Cooking: Cut vegetables into similar sizes to ensure they roast evenly.
- Skin-On Option: Leaving the skin on the salmon can help keep it moist during baking.
- Herb Variations: Experiment with rosemary, dill, or parsley for different flavor profiles.
- Serving Suggestion: Serve with a side of quinoa or brown rice for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the salmon.
