Low Sodium Roasted Salmon with Seasonal Vegetables
Elevate your weeknight dinner with this Low Sodium Roasted Salmon with Seasonal Vegetables, a heart-healthy and flavorful recipe that’s both easy to prepare and packed with nutrition. Perfectly seasoned salmon fillets are brushed with a zesty olive oil, lemon, and garlic mixture, then roasted alongside a vibrant medley of caramelized baby carrots, Brussels sprouts, zucchini, and red bell peppers. Fresh herbs like rosemary and thyme lend earthy, aromatic notes, while the low sodium content highlights the natural flavors of each ingredient. Ready in just 45 minutes, this wholesome dish is ideal for those seeking a quick and delicious meal that’s as satisfying as it is nourishing. Serve immediately for a colorful, well-balanced dinner that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves
- 2 tablespoons fresh parsley
- 1 teaspoon black pepper
- 1 pound baby carrots
- 1 pound brussels sprouts
- 1 large red bell pepper
- 2 medium zucchini
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
Minimize sodium by using fresh ingredients and maximizing natural flavors.
In a small bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic cloves, fresh parsley, black pepper, and lemon zest. Mix well.
Place the salmon fillets on one side of the prepared baking sheet.
Brush each salmon fillet generously with the olive oil mixture.
Trim and halve the Brussels sprouts, slice the red bell pepper into strips, and cut the zucchinis into half-moon chunks.
Toss the baby carrots, brussels sprouts, red bell pepper, and zucchini with the remaining tablespoon of olive oil, fresh rosemary, and fresh thyme in a separate bowl.
Spread the vegetable mixture in a single layer on the other side of the baking sheet.
Roast in the preheated oven for about 20-25 minutes, or until the salmon is cooked through and easily flakes with a fork.
Meanwhile, occasionally stir the vegetables to ensure even roasting.
Once done, remove from the oven and let rest for a couple of minutes.
Serve the salmon fillets immediately, accompanied by the roasted seasonal vegetables.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 5113 mg | 222% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 65.8 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2808 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.
