Baked Salmon with Roasted Vegetables (Print View)
Tender salmon fillets baked with colorful seasoned vegetables for a nutritious 40-minute meal.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (approximately 5.3 ounces each), skin-on or skinless
02 - 2 tablespoons olive oil
03 - 1 lemon, sliced
04 - 1 teaspoon 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 ounces cherry tomatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried Italian herbs or thyme, oregano, and basil mix
13 - Salt and pepper to taste
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Extra lemon wedges
# Step-by-Step Directions:
01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - Arrange sliced bell peppers, zucchini, red onion, and cherry tomatoes on one side of the tray. Drizzle with 2 tablespoons olive oil, sprinkle with Italian herbs, salt, and pepper. Toss to coat evenly.
03 - Pat salmon fillets dry with paper towels. Place on the other side of the tray. Brush with 2 tablespoons olive oil, season with garlic powder, salt, and pepper. Top each fillet with lemon slices.
04 - Bake for 20 to 25 minutes, or until salmon flakes easily with a fork and vegetables are tender and slightly caramelized.
05 - Remove from oven. Garnish with chopped parsley and serve with extra lemon wedges.
# Expert Suggestions:
01 -
- Everything cooks on one sheet pan which means virtually zero cleanup afterward
- The salmon stays incredibly moist while those vegetables get sweet and savory in the oven
- It is forgiving enough for beginners but impressive enough for company
02 -
- Overcrowding the tray leads to steamed vegetables instead of roasted ones so give everything room
- The salmon continues cooking slightly after leaving the oven so pull it when it is just barely opaque throughout
03 -
- Room temperature salmon cooks more evenly so let it sit out for fifteen minutes before prep
- Pat the fish completely dry before seasoning to ensure it roasts rather than steams