Description
A flavorful and nutritious one-pan dinner featuring lemon herb-marinated salmon fillets roasted with colorful veggies like zucchini, mushrooms, bell peppers, and cherry tomatoes. This recipe is easy to prep, oven-baked, and perfect for weeknights or meal prep.
Ingredients
1 tablespoon minced garlic
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1 tablespoon minced fresh rosemary leaves
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1 tablespoon minced fresh oregano leaves
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1 tablespoon minced fresh basil
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1 tablespoon olive oil, plus more to taste
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1 tablespoon lemon juice
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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4 skinless salmon fillets
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1 large zucchini, chopped
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1 cup sliced mushrooms (75 g)
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1 yellow bell pepper, seeded and sliced
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1 pt cherry tomatoes (470 g), halved
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a small bowl, combine garlic, rosemary, oregano, basil, olive oil, lemon juice, salt, and pepper. Whisk to create a herb marinade.
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Lay the salmon fillets, skin-side up, on one side of the baking sheet. Brush the top with one-third of the marinade, flip, and brush the remaining marinade on the top.
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On the other side of the tray, spread zucchini, mushrooms, bell pepper, and cherry tomatoes. Drizzle with olive oil, season with salt and pepper, and toss to coat.
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Bake for 30 minutes or until the tomatoes are bursting and the salmon flakes easily with a fork.
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Serve immediately and enjoy!
Notes
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For extra crisp on the salmon, broil for the final 2 minutes.
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Store leftovers in an airtight container for up to 3 days.
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Customize with seasonal vegetables or herbs like thyme or parsley.
- Prep Time: 10
- Cook Time: 30
- Category: Lunch
- Method: Oven-baked
- Cuisine: American / Mediterranean
Nutrition
- Serving Size: 1 salmon fillet with veggies
- Calories: 311
- Sugar: 6g
- Sodium: Approx. 450mg
- Fat: 17g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 13.5g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg