Salmon and Veggie Oven Wedges
A delectable and nutritious high-protein dish featuring salmon and tender vegetable wedges, roasted to perfection for a healthy and satisfying meal.
15 min
Prep
30 min
Cook
4
Serves
450
Calories
Macros · per serving
38g protein
40g carbs
18g fat
Ingredients
For 4 servings
- 800 g salmon fillet
- 800 g potato
- 400 g carrot
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 lemon
- 2 tbsp parsley
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Rinse the salmon fillets under cold water and pat dry with paper towels.
- 3
Cut potatoes and carrots into wedges and place in a large bowl.
- 4
Add olive oil, paprika, garlic powder, onion powder, salt, and black pepper to the bowl of vegetables and toss until well coated.
- 5
Spread the seasoned vegetables on a baking sheet lined with parchment paper in a single layer.
- 6
Place the salmon fillets on another lined baking sheet. Season them with a pinch of salt and pepper, and squeeze half a lemon over the top.
- 7
Bake both trays in the preheated oven: roast the vegetables for about 30 minutes, turning halfway through, and bake the salmon for about 15-20 minutes until cooked through.
- 8
Chop the parsley and sprinkle over the roasted vegetables and baked salmon before serving.
- 9
Serve the salmon with the roasted vegetable wedges, garnished with additional lemon wedges if desired.
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