Salmon with Roasted Vegetables is a nutritious and flavorful meal that’s easy to prepare. Here’s a simple recipe to make it:
Ingredients:
For the Salmon:
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon slices (optional, for garnish)
- Fresh parsley, chopped (optional, for garnish)
For the Roasted Vegetables:
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 large zucchini, chopped
- 1 large yellow squash, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Prepare the Marinade for Salmon:
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
- Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is well coated. Marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Prepare the Vegetables:
- While the salmon is marinating, chop the bell peppers, zucchini, yellow squash, and red onion.
- In a large bowl, combine the chopped vegetables and cherry tomatoes. Drizzle with olive oil and sprinkle with dried basil, dried oregano, garlic powder, salt, and pepper. Toss to coat the vegetables evenly.
- Roast the Vegetables:
- Spread the vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Cook the Salmon:
- While the vegetables are roasting, heat a large ovenproof skillet over medium-high heat. Add a bit of olive oil if needed.
- Remove the salmon from the marinade and let any excess drip off. Sear the salmon fillets, skin-side up, for about 2-3 minutes until golden brown.
- Flip the fillets over and transfer the skillet to the oven. Continue cooking for another 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve:
- Remove the salmon from the oven and let it rest for a few minutes.
- Plate the roasted vegetables and top with a salmon fillet. Garnish with lemon slices and fresh parsley if desired.
Tips:
- You can add other vegetables such as carrots, Brussels sprouts, or asparagus to the roasting pan.
- If you don’t have an ovenproof skillet, you can sear the salmon in a regular skillet and then transfer it to a baking dish to finish cooking in the oven.
- Serve the dish with a side of quinoa, rice, or a fresh green salad for a complete meal.
Enjoy your healthy and delicious Salmon with Roasted Vegetables!
