Baked Salmon with Vegetables (Printable)
Seasoned salmon fillets baked with fresh herbs and lemon, paired with a medley of roasted vegetables.
# What You’ll Need:
→ Fish
01 - 4 salmon fillets (6 oz / 170 g each), skin removed
→ Marinade
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper
→ Vegetables
10 - 1 small red onion, sliced
11 - 1 cup cherry tomatoes, halved
12 - 1 medium zucchini, sliced
13 - 1 red bell pepper, sliced
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
→ Garnish
17 - Lemon wedges
18 - Fresh dill or parsley sprigs
# How To Make It:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, dill, parsley, salt, and pepper to create the marinade.
03 - Place the salmon fillets on one side of the prepared baking sheet and brush them generously with the marinade.
04 - In a mixing bowl, toss the sliced red onion, cherry tomatoes, zucchini, and bell pepper with olive oil, salt, and black pepper. Spread the vegetables on the opposite side of the baking sheet.
05 - Bake in the preheated oven for 20 to 25 minutes, or until the salmon is opaque and flakes easily with a fork, and the vegetables are tender.
06 - Transfer the salmon and roasted vegetables to a serving platter. Garnish with lemon wedges and fresh herb sprigs. Serve immediately.
# Expert Advice:
01 -
- Everything cooks on one pan, so cleanup is just sliding parchment into the trash and wiping down a single sheet.
- The salmon stays moist and flaky because the vegetables release just enough steam while roasting together.
- It looks like you hired a caterer, but you were actually folding laundry while it baked.
02 -
- Do not overbake the salmon or it turns dry and chalky, check it at 20 minutes and trust your eyes.
- If your vegetables are wet from washing, pat them completely dry or they will steam instead of caramelize.
03 -
- Run your fingers over the salmon before cooking to feel for any pin bones, then pull them out with tweezers or pliers.
- Arrange the vegetables cut side down on the pan so they get caramelized edges instead of just softening.