Baked Salmon with Roasted Vegetables
Effortless elegance: succulent salmon, vibrant veggies, roasted to perfection.
⏱️ 40 min🍽️ Serves 1
🔥 420 kcal💪 35g protein🍚 25g carbs🥑 20g fat🌾 6g fibreper serving
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Ingredients
- 🐟4 fillets salmon
- 🥦1 head broccoli
- 🫑2 bell peppers
- 🧅1 red onion
- 🧄2 cloves garlic
- 🫒2 tbsp olive oil
- 🌿½ tsp dried oregano
- 🌶️¼ tsp black pepper
- 🧂½ tsp salt
- 🍋1 lemon
- 🌿2 tbsp fresh parsley, chopped
Pro tips
- Don't overcrowd the baking sheet; use two sheets if necessary to ensure even roasting and browning of the vegetables.
- For extra flavor, add other herbs like thyme or rosemary to the vegetables.
- You can customize the vegetables based on what's in season or your preference; asparagus, zucchini, or cherry tomatoes work well.
Method
- 1Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
- 2Chop the broccoli into florets, bell peppers into strips, and red onion into wedges. Mince the garlic.
- 3In a large bowl, toss the chopped vegetables with 1 tablespoon of olive oil, dried oregano, salt, and pepper until evenly coated.
- 4Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- 5Pat the salmon fillets dry. Drizzle them with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper.
- 6Roast the vegetables for 10-15 minutes, then add the salmon fillets to the baking sheet alongside the vegetables.
- 7Continue to bake for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
- 8Squeeze fresh lemon juice over the cooked salmon and vegetables. Garnish with chopped fresh parsley before serving.