Ingredients:
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 lemon (sliced into rounds)
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the Roasted Vegetables:
- 1 large zucchini (sliced into rounds)
- 1 large yellow squash (sliced into rounds)
- 1 red bell pepper (cut into strips)
- 1 yellow bell pepper (cut into strips)
- 1 red onion (cut into wedges)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
HOW TO MAKE:
Preparing the Salmon:
1. Preheat the Oven:Start by preheating your oven to 400°F (200°C).
2. Season the Salmon:Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle the olive oil over the fillets. Then, sprinkle minced garlic, dried thyme, and dried rosemary evenly over the salmon. Season with salt and pepper to taste. Finally, lay the lemon slices on top of the fillets for an extra zesty flavor.
3. Bake the Salmon:Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the salmon flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Preparing the Roasted Vegetables:
1. Prepare the Vegetables:While the salmon is baking, prepare the vegetables. In a large bowl, combine the zucchini, yellow squash, red bell pepper, yellow bell pepper, and red onion.
2. Season the Vegetables:Drizzle the olive oil over the vegetables and sprinkle with dried oregano, dried basil, salt, and pepper. Toss the vegetables until they are evenly coated with the oil and seasoning.
3. Roast the Vegetables:Spread the seasoned vegetables in a single layer on a separate baking sheet lined with parchment paper. Place the sheet in the oven with the salmon and roast for about 20 minutes, or until the vegetables are tender and slightly caramelized at the edges. Stir the vegetables halfway through the cooking time to ensure even roasting.
Serving:
1. Plate the Dish: Once both the salmon and vegetables are cooked, remove them from the oven. Place a salmon fillet on each plate and surround it with a generous portion of roasted vegetables.
2. Garnish and Serve:For a finishing touch, you can garnish the dish with fresh herbs such as parsley or dill. Serve immediately while hot.
Tips for Success:
- Choose Fresh Salmon:For the best flavor, use fresh, high-quality salmon. Wild-caught salmon often has a richer taste compared to farm-raised.
- Vegetable Variations:Feel free to add or substitute other vegetables like cherry tomatoes, asparagus, or carrots based on your preference or seasonal availability.
- Marinating Time:If you have extra time, marinate the salmon with the olive oil, garlic, herbs, salt, and pepper for about 30 minutes before baking to enhance the flavors.
- Checking Doneness:Be careful not to overcook the salmon. It should be just opaque in the center and flake easily with a fork.
- Balance the Plate:For a complete meal, consider serving this dish with a side of quinoa, rice, or a fresh green salad.
This baked salmon with roasted vegetables recipe is not only delicious but also nutritious and easy to prepare. It’s a perfect meal for a weeknight dinner or a special occasion. Enjoy the harmony of flavors and the health benefits that come with this wholesome dish with love of the recipe station!