Dairy-Free Roasted Salmon with Seasonal Vegetables
Elevate your weeknight dinner with this wholesome and flavorful Dairy-Free Roasted Salmon with Seasonal Vegetables recipe—perfect for clean eating and meal prep! Featuring tender salmon fillets infused with zesty lemon, aromatic garlic, and fresh thyme, this dish is complemented by a vibrant medley of roasted carrots, Brussels sprouts, zucchini, and red onion. With just 15 minutes of prep time and simple oven roasting, the salmon flakes beautifully while the vegetables caramelize to perfection, showcasing their natural sweetness and creating a nutrient-packed meal. Ideal for dairy-free diets, this recipe delivers a balanced combination of protein, healthy fats, and seasonal produce, all in one easy-to-make dish. Serve it on a platter for family-style dining or plate it individually for a gourmet presentation. Keywords: dairy-free salmon recipe, roasted salmon with vegetables, healthy weeknight dinner.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 3 tablespoons olive oil
- 1 whole lemon
- 3 whole garlic cloves
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium carrots
- 2 cups Brussels sprouts
- 1 medium zucchini
- 1 medium red onion
Instructions
Preheat your oven to 400°F (200°C).
Slice the lemon in half. Juice one half and cut the other half into slices.
Mince the garlic cloves and set aside.
Prepare the vegetables: peel the carrots and cut them into thin strips, trim and halve the Brussels sprouts, cut the zucchini into half-moon slices, and slice the red onion.
On a baking sheet lined with parchment paper, arrange the salmon fillets with the skin side down. Drizzle with 1 tablespoon of olive oil.
Season the salmon fillets with salt, black pepper, minced garlic, and fresh thyme. Squeeze lemon juice over the fillets and place a lemon slice on each.
In a large bowl, toss the prepared vegetables with the remaining 2 tablespoons of olive oil, and season with salt and black pepper.
Spread the seasoned vegetables around the salmon fillets on the baking sheet.
Roast in the preheated oven for about 20-25 minutes or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for a few minutes before serving.
Serve the roasted salmon with the seasonal vegetables on individual plates or a large serving platter.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4756 mg | 207% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 31.0 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1172 mg | 25% | |
*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.
