Roasted Salmon with Seasonal Vegetables
Elevate your dinner game with this vibrant and healthy Roasted Salmon with Seasonal Vegetables recipe, a perfect weeknight option that’s as nutritious as it is delicious. Featuring tender salmon fillets infused with the bright flavors of lemon, garlic, and fresh herbs like thyme and rosemary, this dish pairs beautifully with a colorful medley of roasted asparagus, cherry tomatoes, zucchini, and red bell pepper. With just 15 minutes of prep time and a quick roast in the oven, you’ll have a perfectly balanced meal that’s bursting with freshness and texture. Whether you’re entertaining guests or gearing up for a cozy family meal, this recipe is an easy and wholesome way to turn seasonal produce into a satisfying feast. Keywords: roasted salmon, seasonal vegetables, healthy dinner recipe, quick oven meals, easy salmon recipes.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) salmon fillets
- 3 tablespoons olive oil
- 1 whole lemon
- 3 cloves garlic cloves
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 pound asparagus
- 1 pint cherry tomatoes
- 1 whole red bell pepper
- 2 medium zucchini
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.
Rinse the salmon fillets under cold water and pat dry with paper towels. Rub each fillet with about 1 tablespoon of olive oil and place them skin-side down onto the prepared baking sheet.
Cut the lemon in half and squeeze the juice over the salmon, being careful to catch any seeds. Finely chop the garlic and mix it with the thyme and rosemary, then sprinkle this mixture evenly over the salmon fillets.
Prepare the vegetables: snap off the tough ends of the asparagus and discard. Cut the cherry tomatoes in half. Slice the red bell pepper and zucchini into 1/2-inch wide strips.
Arrange the prepared vegetables around the salmon on the baking sheet, trying not to overlap them too much. Drizzle the remaining olive oil over the vegetables and season everything with salt and ground black pepper.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
Remove from the oven and let rest for a couple of minutes before serving. Arrange each salmon fillet on a plate with a generous portion of the roasted vegetables. Serve immediately.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 7849 mg | 341% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 49.2 g | ||
| Protein | 160.8 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2879 mg | 61% | |
*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.
