Sugar-Free Roasted Salmon with Seasonal Vegetables
Delight your taste buds with this sugar-free roasted salmon with seasonal vegetables—a healthy and flavorful dish that’s perfect for any occasion. This recipe highlights tender, flaky salmon fillets roasted to perfection atop a medley of vibrant seasonal vegetables like bell peppers, zucchini, carrots, and asparagus. Infused with the zesty freshness of lemon, aromatic rosemary, and savory garlic, this dish is both wholesome and elegant. Ready in just 40 minutes, it’s perfect for busy weeknights or sophisticated gatherings. Naturally sugar-free, low-carb, and packed with nutrients, this vibrant one-pan meal not only simplifies clean-up but also caters to those seeking nutritious and satisfying dinner options. Serve it as-is for a light, balanced meal that showcases the best of fresh, healthy ingredients!
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Salmon fillet
- 3 tablespoons Olive oil
- 1 whole Lemon
- 4 cups Mixed seasonal vegetables (such as bell peppers, zucchini, and carrots)
- 3 minced Garlic cloves
- 2 teaspoons Fresh rosemary
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Cherry tomatoes
- 8 stalks Asparagus
Instructions
Preheat your oven to 400°F (200°C).
Begin by preparing the vegetables. Wash and chop the mixed seasonal vegetables into bite-sized pieces. Halve the cherry tomatoes and snap the ends off the asparagus.
In a large mixing bowl, combine the mixed vegetables, minced garlic, 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss to coat the vegetables evenly.
Spread the vegetable mixture onto a large baking sheet in a single layer.
Place the salmon fillets on top of the vegetables, skin side down.
Drizzle the remaining 1 tablespoon of olive oil over the salmon fillets and season them with 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and the fresh rosemary.
Slice the lemon in half and squeeze the juice over the salmon and vegetables. Slice the remaining lemon into thin rounds and place them on top of the salmon fillets.
Roast in the preheated oven for 18-22 minutes, or until the salmon is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
Remove from the oven and let rest for a few minutes before serving.
Serve the salmon fillets with the roasted vegetables on the side. Enjoy your sugar-free roasted salmon with seasonal vegetables!
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 39.6 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 5746 mg | 250% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 40.6 g | ||
| Protein | 192.0 g | 384% | |
| Vitamin D | 93.2 mcg | 466% | |
| Calcium | 443 mg | 34% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 6152 mg | 131% | |
*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.
