Description
Make dinner a breeze with this Baked Lemon Herb Salmon with Vegetables! Juicy salmon fillets are baked with fresh herbs, lemon slices, and vibrant vegetables, creating a flavorful and healthy one-pan meal. Perfect for busy weeknights or a light, elegant dinner.
Ingredients
Units
Scale
For the Salmon:
- 4 salmon fillets (skin-on or skinless, about 6 oz each)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or fresh thyme leaves
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lemon, thinly sliced
For the Vegetables:
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced into rounds
- 1/2 red onion, thinly sliced
- 1 cup baby potatoes, thinly sliced or quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
For Garnish:
- Fresh dill or parsley
- Red chili flakes (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- Prepare the Vegetables:
- In a large bowl, toss cherry tomatoes, zucchini, red onion, and baby potatoes with olive oil, salt, and pepper. Spread the vegetables evenly in the baking dish.
- Season the Salmon:
- In a small bowl, mix olive oil, garlic, oregano, thyme, smoked paprika, salt, and pepper. Rub the mixture evenly over the salmon fillets.
- Assemble the Dish:
- Nestle the salmon fillets among the vegetables in the baking dish. Top each salmon fillet with lemon slices.
- Bake:
- Bake in the preheated oven for 20–25 minutes, or until the salmon is cooked through (internal temperature of 145°F/63°C) and the vegetables are tender.
- Garnish and Serve:
- Sprinkle fresh dill or parsley over the salmon and vegetables. Add a pinch of red chili flakes for extra flavor if desired. Serve immediately.
Notes
- Substitute vegetables with your favorites, such as asparagus, bell peppers, or carrots.
- For extra flavor, drizzle the dish with a little white wine before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
