Lemon Herb Baked Salmon with Roasted Vegetables
A delightful and savory dish featuring tender lemon herb salmon alongside a colorful medley of roasted vegetables.
20 min
Prep
50 min
Cook
4
Serves
450
Calories
Macros · per serving
35g protein
20g carbs
25g fat
Ingredients
For 4 servings
- 4 salmon fillets
- 1 lemon
- 1/4 cup fresh parsley
- 2 tablespoon fresh dill
- 3 tablespoon olive oil
- 3 clove garlic
- salt — to taste
- black pepper — to taste
- 2 red bell pepper
- 2 zucchini
- 2 carrot
- 1 red onion
- 1 cup cherry tomatoes
- 12 baby potatoes
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a small bowl, mix the juice of 1 lemon, 2 tablespoons of olive oil, minced garlic, chopped parsley, dill, salt, and pepper.
- 3
Place the salmon fillets on a baking sheet lined with parchment paper and brush them with the lemon herb mixture.
- 4
Cut the red bell peppers, zucchini, carrot, and red onion into bite-sized pieces and place them on another baking sheet.
- 5
Add cherry tomatoes and halved baby potatoes to the vegetables.
- 6
Drizzle the remaining tablespoon of olive oil over the vegetables, and season with salt and pepper to taste.
- 7
Toss the vegetables to evenly coat them in the oil and seasoning.
- 8
Place both the salmon and vegetable trays in the oven. Roast vegetables for 35-40 minutes, stirring halfway through, and bake the salmon for 20-25 minutes until it's cooked through and flakes easily.
- 9
Serve the salmon alongside the roasted vegetables.
Cook it this week.
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