baked salmon with roasted vegetables
Baked salmon with roasted vegetables is a simple, weeknight-friendly dinner idea that packs flavor and nutrition into one sheet pan. This lemon-garlic salmon recipe pairs tender fish with broccoli, potatoes, and colorful veggies for a wholesome, easy cleanup meal. Perfect for busy families and meal-prep weekends alike
Servings
Serves 2
Ingredients for baked salmon with roasted vegetables
- 2 salmon fillets (4–6 oz each)
- 2 cups broccoli florets
- 1 cup baby potatoes, halved
- 1 tablespoon olive oil (divided)
- 1 lemon (juice + zest)
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh dill or parsley, chopped (optional)
- Optional: 1 cup additional veggies (e.g., carrots, bell peppers, zucchini)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- Prepare vegetables:
- In a bowl, toss broccoli, potatoes, and any other chosen vegetables with 1/2 tablespoon olive oil, half the minced garlic, salt, and pepper.
- Spread veggies in a single layer on the baking sheet. If using potatoes, give them a bit more space since they take longer to roast.
- Season the salmon:
- Pat salmon dry with a paper towel.
- Drizzle with the remaining 1/2 tablespoon olive oil.
- Season with salt, pepper, and the remaining garlic. Add lemon zest for brightness.
- Bake:
- Place the salmon fillets on the baking sheet with the vegetables (or on a separate sheet if you prefer).
- Bake for 15–20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender. If your salmon fillets are thicker, you may need a few minutes longer.
- Finish and serve:
- Squeeze fresh lemon juice over the cooked salmon and veggies.
- Garnish with chopped dill or parsley if desired.
Tips & Variations
- One-pan option: Use a larger sheet pan; roast all ingredients together, stirring halfway.
- Flavor boost: Add a drizzle of balsamic glaze or a touch of Dijon mustard mixed with lemon juice before baking.
- Vegetable swaps: Place asparagus, Brussels sprouts, or cherry tomatoes with the broccoli for variety.
- Meal prep: Cook extra portions for lunches; salmon can be stored 3–4 days in the fridge.
Nutrition snapshot (approximate)
- Calories: 320–420 per serving (depends on fillet size and veggies)
- Protein: ~30–35 g per serving
- Fiber: 5–7 g per serving
- Healthy fats: from olive oil and salmon