Baked Lemon Herb Salmon with Roasted Vegetables
Succulent salmon fillets seasoned with lemon and herbs, paired with a medley of roasted vegetables for a delightful pescatarian meal.
20 min
Prep
40 min
Cook
4
Serves
480
Calories
Macros · per serving
30g protein
45g carbs
20g fat
Ingredients
For 4 servings
- 4 salmon fillet
- 1 lemon
- 3 tablespoons olive oil
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 red bell pepper
- 2 zucchini
- 1 red onion
- 2 carrot
- 2 tablespoons parsley
- 1 cup rice
- 2 cups water
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Slice the lemon in half and juice it. Set the juice aside.
- 3
In a small bowl, mix the olive oil, lemon juice, dried dill, garlic powder, salt, and black pepper.
- 4
Place the salmon fillets on a baking sheet and brush them with the lemon-herb mixture.
- 5
Cut the red bell peppers, zucchinis, red onion, and carrots into bite-sized pieces.
- 6
Spread the chopped vegetables around the salmon on the baking sheet.
- 7
Drizzle the vegetables with a tablespoon of olive oil and a pinch of salt and pepper.
- 8
Roast in the oven for 25-30 minutes until the salmon is cooked through and the vegetables are tender.
- 9
While the salmon is roasting, rinse the rice under cold water.
- 10
In a saucepan, bring the water to a boil, add the rice, reduce the heat to low, cover, and simmer for 18 minutes or until the rice is cooked.
- 11
Serve the salmon with roasted vegetables and rice, garnished with fresh parsley.
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