Baked Salmon with Roasted Vegetables
Baked Salmon with Roasted Vegetables brings together the succulent flavors of baked salmon with the natural sweetness and textures of roasted vegetables. The salmon fillets are infused with the zesty essence of lemon and dill, while the roasted vegetables provide a vibrant and satisfying accompaniment. The combination creates a balanced and wholesome meal that’s both nourishing and delicious.
INGREDIENTS
For Baked Salmon:
- 4 salmon fillets
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried dill (or other herbs of choice)
- Salt and pepper to taste
For Roasted Vegetables:
- 2 cups mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onion), cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or other herbs of choice)
- Salt and pepper to taste
INSTRUCTIONS
Baked Salmon:
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried dill, salt, and pepper to create the marinade.
Place the salmon fillets on a baking sheet lined with parchment paper or foil.
Drizzle the marinade over the salmon fillets, making sure they are evenly coated.
Bake the salmon in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork.
Roasted Vegetables:
Preheat the oven to 425°F (220°C).
In a bowl, toss the mixed vegetables with olive oil, dried thyme, salt, and pepper until well coated.
Spread the seasoned vegetables in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and slightly caramelized.
Assembling the Dish:
Serve the Baked Salmon fillets on a plate.
Arrange the Roasted Vegetables alongside the salmon.
TIPS
Customize the marinade for the salmon by adding other herbs, such as parsley, rosemary, or basil.
Feel free to use your favorite vegetables for roasting, such as broccoli, carrots, or green beans.
Drizzle a bit of extra lemon juice over the roasted vegetables before serving for added brightness.
NUTRITION VALUE
- Calories: Approximately 300-350 kcal
- Protein: About 25-30g
- Carbohydrates: Around 10-15g
- Fat: Approximately 18-20g
