Baked Salmon with Red Potatoes and Squash
Transform your weeknight dinner into a healthy, flavor-packed feast with this Baked Salmon with Red Potatoes and Squash recipe. Featuring tender salmon fillets roasted to perfection alongside crispy red potatoes and a medley of zucchini and yellow squash, this one-pan meal combines vibrant vegetables, fragrant herbs, and zesty lemon for a dish that's as wholesome as it is delicious. With just 20 minutes of prep time and minimal cleanup thanks to the convenient sheet-pan method, this recipe is perfect for busy evenings. Garnished with fresh parsley and ready in under an hour, it’s a satisfying, nutrient-rich option for the whole family. Keywords: baked salmon, salmon and vegetables, sheet pan dinner, healthy weeknight meals, roasted red potatoes, easy fish recipes.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) salmon fillets
- 1.5 pounds red potatoes
- 2 medium yellow squash
- 2 medium zucchini
- 3 tablespoons olive oil
- 3 minced garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 sliced into rounds lemon
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash the red potatoes and cut them into bite-sized pieces (about 1-inch cubes).
Slice the yellow squash and zucchini into half-inch rounds and set aside.
In a large bowl, combine the red potatoes with 2 tablespoons of olive oil, 1 teaspoon of minced garlic, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the potatoes are evenly coated.
Spread the seasoned potatoes in a single layer on one side of the prepared baking sheet and bake for 15 minutes.
While the potatoes are roasting, in the same bowl, combine the squash, zucchini, and the remaining olive oil, garlic, thyme, rosemary, salt, and black pepper. Toss to coat.
After 15 minutes, remove the baking sheet from the oven and push the potatoes to one side of the pan to make space for the salmon and vegetables.
Arrange the salmon fillets on the baking sheet, skin-side down if applicable. Lightly season the salmon with a pinch of additional salt and pepper, and top each fillet with a lemon slice or two.
Spread the squash and zucchini mixture evenly around and between the salmon fillets.
Return the baking sheet to the oven and bake for an additional 20 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F or 63°C).
Remove from the oven and let the dish rest for 2-3 minutes. Garnish the salmon and vegetables with fresh parsley before serving.
Serve warm and enjoy your hearty, flavorful meal!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 887 mg | 39% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.2 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1249 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
