Description
A healthy and colorful one-pan salmon tray bake with tender roasted vegetables, fresh herbs, and bright lemon flavor. This easy, minimal-effort meal delivers juicy, flaky salmon and perfectly roasted vegetables every time.
Ingredients
4 fresh salmon fillets (about 150g each)
250g cherry tomatoes, halved
1 large zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
4 cloves garlic, minced
2 tbsp fresh dill, chopped
3 tbsp olive oil
Juice of 1 lemon
Salt, to taste
Black pepper, to taste
Crumbled feta cheese, optional for garnish
Fresh parsley, optional for garnish
Instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, combine cherry tomatoes, zucchini, bell peppers, and red onion.
- Drizzle vegetables with olive oil and lemon juice, then season with salt and pepper.
- Toss vegetables until evenly coated.
- Spread vegetables evenly on a large baking tray, leaving space in the center.
- Place salmon fillets in the center of the tray.
- Top salmon with minced garlic and chopped dill.
- Drizzle a little extra olive oil and lemon juice over the salmon.
- Bake for about 20 minutes, until salmon flakes easily and vegetables are tender.
- Remove from oven, rest briefly, and garnish with feta and parsley if desired.
- Serve warm.
Notes
Thaw frozen salmon completely and pat dry before baking.
Cut vegetables evenly for uniform roasting.
Add potatoes or chickpeas for a heartier meal.
Skip feta to keep the dish dairy-free.
Line the tray with parchment paper for easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 420
- Sugar: 6g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
