Baked Salmon with Vegetables and Herbs
Elevate your weeknight dinner game with this vibrant and wholesome Baked Salmon with Vegetables and Herbs. This recipe combines tender, flaky salmon fillets with a colorful medley of zucchini, cherry tomatoes, red bell pepper, and carrots, all roasted to perfection in a fragrant blend of olive oil, garlic, fresh thyme, rosemary, and parsley. A drizzle of lemon juice and zest adds a bright, citrusy finish, making this dish as flavorful as it is nutritious. With just 20 minutes of prep time and a single baking sheet to clean, this easy salmon recipe is perfect for busy evenings and meal prepping. Serve it on its own or pair it with rice, quinoa, or crusty bread for a complete, heart-healthy meal that’s as beautiful as it is delicious. Perfectly suited for fans of Mediterranean-inspired cuisine and those seeking quick, light, and satisfying dinner ideas!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 2 medium zucchini
- 1.5 cups cherry tomatoes
- 1 large red bell pepper
- 1 large carrot
- 3 tablespoons olive oil
- 3 minced garlic cloves
- 2 teaspoons fresh thyme
- 1 teaspoon fresh rosemary
- 2 tablespoons fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
Rinse and pat dry the salmon fillets with paper towels. Set them aside.
Slice the zucchini into thin rounds and the red bell pepper into strips. Peel the carrot and slice it into thin matchstick pieces.
In a large bowl, combine the zucchini, cherry tomatoes, red bell pepper, and carrot. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of thyme, 1/2 teaspoon of rosemary, half of the minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat the vegetables evenly.
Spread the seasoned vegetables across the prepared baking sheet in an even layer.
Place the salmon fillets on top of the vegetable layer. Drizzle the remaining 1 tablespoon of olive oil over the salmon.
Sprinkle the salmon with the remaining thyme, rosemary, minced garlic, salt, and black pepper. Drizzle the lemon juice over the fillets and top with lemon zest.
Bake in the preheated oven for 20-25 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
Remove from the oven and sprinkle fresh parsley over the salmon and vegetables for garnish.
Serve warm, either on its own or with a side of rice or crusty bread.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 6556 mg | 285% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 41.7 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2014 mg | 43% | |
*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.
