Heart-Healthy Roasted Salmon with Seasonal Vegetables
Elevate your weeknight dinner with this heart-healthy roasted salmon with seasonal vegetables, a colorful and nutritious meal that’s as delicious as it is good for you. Perfectly seasoned salmon fillets are brushed with a zesty olive oil, lemon, and fresh dill marinade, then roasted alongside a vibrant medley of seasonal veggies like carrots, Brussels sprouts, zucchini, and peppers. This one-pan recipe is prepped in just 15 minutes and ready to serve in under half an hour, making it an ideal choice for busy evenings. The salmon stays moist and flavorful, while the vegetables develop a caramelized sweetness during roasting, creating a beautiful balance of textures and flavors. Packed with omega-3s and antioxidants, this dish is a wholesome way to enjoy clean eating without compromising on taste. Garnish with a touch of extra dill and a squeeze of fresh lemon juice for a bright, finishing touch, and serve this easy yet elegant dinner warm alongside your favorite grain or enjoy it on its own for a low-carb option.
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Recipe Information
Ingredients
- 4 4-ounce pieces salmon fillets
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup carrots, sliced
- 1 cup Brussels sprouts, halved
- 1 medium red bell pepper, chopped
- 1 medium red onion, sliced
- 1 medium zucchini, sliced
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, dill, salt, and black pepper.
Place the salmon fillets on one side of the prepared baking sheet. Brush each fillet generously with the olive oil and lemon mixture.
In a large bowl, combine the sliced carrots, Brussels sprouts, red bell pepper, red onion, and zucchini.
Drizzle the remaining tablespoon of olive oil over the vegetables and toss to coat evenly.
Spread the vegetables on the other side of the baking sheet. Make sure they are in a single layer for even roasting.
Place the baking sheet in the preheated oven and roast for 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 the baking sheet from the oven and let it rest for a few minutes before serving.
Transfer the salmon and roasted vegetables to serving plates. Garnish with extra dill and a squeeze of fresh lemon juice if desired.
Serve immediately and enjoy your heart-healthy meal.
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 32.7 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2811 mg | 60% | |
*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.
