Mediterranean Diet Roasted Salmon with Seasonal Vegetables
Elevate your dinner with this vibrant and nutrient-packed Mediterranean Diet Roasted Salmon with Seasonal Vegetables. This one-pan recipe combines succulent salmon fillets roasted to perfection alongside a colorful mix of bell peppers, zucchini, cherry tomatoes, and red onion, all infused with aromatic garlic, oregano, and thyme. A drizzle of extra virgin olive oil and fresh lemon slices bring a bright, tangy flavor, while the simple prep and quick cook time make it ideal for a healthy weeknight meal. Topped with fresh parsley for a burst of freshness, this dish is perfect for those following the Mediterranean diet or seeking a wholesome recipe loaded with seasonal veggies and heart-healthy ingredients. Ready in just 40 minutes, this easy roasted salmon recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 3 tablespoons extra virgin olive oil
- 1 large, sliced lemon
- 4 cloves, minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large, sliced red bell pepper
- 1 large, sliced yellow bell pepper
- 2 medium, sliced zucchini
- 1.5 cups cherry tomatoes
- 1 medium, sliced red onion
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, whisk together the olive oil, minced garlic, oregano, thyme, salt, and black pepper.
Place the salmon fillets on a large baking sheet lined with parchment paper. Arrange lemon slices on top of the fillets.
In a large mixing bowl, combine red bell pepper, yellow bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle with half of the olive oil mixture and toss to coat.
Spread the vegetable mixture evenly around the salmon on the baking sheet.
Drizzle the remaining olive oil mixture over the salmon fillets.
Roast in the preheated oven for 20-25 minutes or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.
Remove from the oven and sprinkle fresh parsley over the salmon and vegetables.
Serve immediately, dividing the salmon and vegetables among plates.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 6670 mg | 290% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 45.8 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2652 mg | 56% | |
*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.
