Baked Salmon with Roasted Vegetables (Printable Version)
Tender salmon and seasoned vegetables roasted together for a simple, nutritious dinner ready in under an hour.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
02 - 2 tbsp olive oil
03 - 1 lemon, sliced
04 - 1 tsp garlic powder
05 - Salt and freshly ground black pepper, to taste
→ Vegetables
06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 medium zucchini, sliced
09 - 1 medium red onion, cut into wedges
10 - 7 oz cherry tomatoes, halved
11 - 2 tbsp olive oil
12 - 1 tsp dried Italian herbs (or a mix of thyme, oregano, and basil)
13 - Salt and pepper, to taste
→ Garnish
14 - 2 tbsp fresh parsley, chopped
15 - Extra lemon wedges
# Directions:
01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - Arrange the sliced bell peppers, zucchini, red onion, and cherry tomatoes on one side of the tray. Drizzle with 2 tbsp olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly.
03 - Pat salmon fillets dry with paper towels. Place them on the other side of the tray. Brush with 2 tbsp olive oil, season with garlic powder, salt, and pepper. Top each fillet with lemon slices.
04 - Bake for 20–25 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.
05 - Remove from oven. Garnish with chopped parsley and serve with extra lemon wedges.
# Expert Tips:
01 -
- Everything cooks on one sheet pan so cleanup takes literally two minutes
- The vegetables get sweet and caramelized while the salmon stays perfectly moist
02 -
- Dry the salmon thoroughly with paper towels or the oil will slide right off
- Push vegetables to the edges so air can circulate and roast them properly
03 -
- Check the salmon at 18 minutes because overcooked fish is sad fish
- Let the pan sit for two minutes after baking so juices redistribute