Soy-Free Roasted Salmon with Seasonal Vegetables
Elevate your dinner menu with this Soy-Free Roasted Salmon with Seasonal Vegetables, a wholesome and flavorful meal packed with fresh, vibrant ingredients. Perfectly seasoned salmon fillets are topped with lemon slices and garlic, then roasted alongside a colorful array of cherry tomatoes, tender asparagus, and sweet carrots, creating a dish that's as nutritious as it is delicious. Enhanced with aromatic rosemary and thyme, this oven-roasted creation comes together in just 45 minutes, making it an ideal option for busy weeknights or weekend entertaining. Free from soy, this recipe is a heart-healthy choice that caters to dietary restrictions without sacrificing flavor. Serve it as a complete meal for four, and savor the simplicity of clean, wholesome eating.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 3 tablespoons Olive oil
- 1 whole Lemon
- 4 pieces Garlic cloves
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 cups Cherry tomatoes
- 1 pound Asparagus spears
- 3 medium Carrots
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
Place the salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Slice the lemon into thin rounds and place a couple of slices on top of each salmon fillet.
Peel and thinly slice the garlic cloves. Scatter them over the salmon and baking sheet.
Trim the asparagus by removing the woody ends and cut carrots into 1/2-inch thick diagonal slices.
In a large bowl, combine the cherry tomatoes, asparagus, and carrots. Drizzle with the remaining 2 tablespoons of olive oil. Add the remaining 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, tossing everything to coat.
Place the seasoned vegetables around the salmon on the baking sheet.
Sprinkle the fresh rosemary and thyme over the vegetables and salmon.
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.
Remove from the oven and let it rest for a few minutes. Serve the salmon with the roasted vegetables, and garnish with any remaining lemon slices if desired.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 24.0 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2414 mg | 51% | |
*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.
