Tuscan Baked Salmon and Veggies: A Healthy and Flavorful Dinner Recipe

Tuscan Baked Salmon and Veggies is a delightful dish that brings the vibrant flavors of Italy right to your dinner table. As I prepared this recipe, I couldn’t help but think about the rich culinary traditions of Tuscany, where fresh ingredients and simple cooking methods create unforgettable meals. This dish not only showcases the succulent taste of salmon but also highlights the colorful array of seasonal vegetables, making it a feast for both the eyes and the palate.

People love Tuscan Baked Salmon and Veggies for its incredible taste and texture. The salmon is perfectly flaky, infused with aromatic herbs, while the veggies provide a satisfying crunch that complements the fish beautifully. Plus, this recipe is incredibly convenient, allowing you to whip up a healthy and delicious meal in no time. Whether you’re hosting a dinner party or enjoying a quiet night in, Tuscan Baked Salmon and Veggies is sure to impress and satisfy everyone at the table.

this Recipe

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 red bell pepper, diced
• 1 small red onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/4 cup olive oil
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Preparing the Marinade

Before we dive into the cooking process, let’s prepare a delicious marinade that will infuse our salmon and veggies with flavor. Here’s how I do it:

1. In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, dried basil, dried thyme, lemon juice, salt, and pepper. Whisk everything together until well combined.
2. Add the cherry tomatoes, zucchini, yellow squash, red bell pepper, and red onion to the bowl. Toss the vegetables in the marinade until they are evenly coated. This step is crucial as it ensures that every bite is bursting with flavor!

Marinating the Salmon

Now that our veggies are ready, it’s time to prepare the salmon. Here’s how I like to marinate it:

1. Pat the salmon fillets dry with paper towels. This helps the marinade stick better and ensures a nice sear.
2. Place the salmon fillets in a separate bowl or on a plate. Drizzle some of the marinade over the top of the salmon, making sure to coat each fillet evenly.
3. Let the salmon marinate for about 15-20 minutes. This allows the flavors to penetrate the fish, making it incredibly tasty.

Preparing the Baking Dish

While the salmon is marinating, I like to prepare my baking dish. Here’s what I do:

1. Preheat your oven to 400°F (200°C). This temperature is perfect for roasting the veggies and cooking the salmon to perfection.
2. Take a large baking dish or sheet pan and lightly grease it with olive oil or cooking spray. This prevents sticking and makes cleanup a breeze.
3. Once the salmon has marinated, arrange the marinated vegetables in an even layer on the baking dish. Make sure to leave some space in the center for the salmon fillets.

Cooking the Salmon and Veggies

Now comes the exciting part—cooking everything together! Here’s how I do it:

1. Place the marinated salmon fillets on top of the arranged vegetables in the baking dish. Make sure the skin side is down if your fillets have skin.
2. Drizzle any remaining marinade over the salmon and veggies. This will help keep everything moist and flavorful while it bakes.
3. Transfer the baking dish to the preheated oven and bake for about 20-25 minutes. The salmon should be cooked through and flake easily with a fork, while the veggies should be tender and slightly caramelized.
4. For an extra touch, you can broil the dish for the last 2-3 minutes to get a nice golden color on the salmon and veggies. Just keep a close eye on it to prevent burning!

Serving the Dish

Once everything is cooked to perfection, it’s time to serve! Here’s how I like to plate this delicious Tuscan baked salmon and veggies:

1. Remove the baking dish from the oven and let it sit for a couple of minutes. This allows the juices to redistribute, making the salmon even more succulent.
2. Using a spatula, carefully transfer a salmon fillet and a generous portion of the roasted vegetables onto each plate.
3. Garnish with freshly chopped parsley for a pop of color and added freshness. You can also squeeze a little extra lemon

   Conclusion:

   In summary, this Tuscan Baked Salmon and Veggies recipe is an absolute must-try for anyone looking to elevate their weeknight dinners with minimal effort and maximum flavor. The combination of tender salmon, vibrant vegetables, and aromatic herbs creates a dish that is not only visually stunning but also packed with nutrients. Plus, the ease of preparation means you can enjoy a gourmet meal without spending hours in the kitchen. For serving suggestions, I recommend pairing this dish with a light, crisp white wine, such as a Pinot Grigio, to complement the flavors beautifully. You can also serve it over a bed of fluffy quinoa or alongside a fresh arugula salad for an extra boost of greens. If you’re feeling adventurous, try swapping out the veggies for seasonal favorites or adding a sprinkle of feta cheese for a tangy twist. I encourage you to give this Tuscan Baked Salmon and Veggies recipe a try and experience the delightful flavors for yourself. Don’t forget to share your experience and any variations you come up with! I’d love to hear how it turns out for you. Happy cooking! Print
   

   Tuscan Baked Salmon and Veggies: A Healthy and Flavorful Dinner Recipe

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   • Author: Maria
   • Total Time: 40 minutes
   • Yield: 4 servings 1x

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   Description

   This Tuscan Baked Salmon with Roasted Vegetables features tender salmon fillets paired with a colorful mix of veggies, all marinated in a zesty herb-infused olive oil. It’s a nutritious, one-pan meal that’s easy to prepare, making it perfect for a healthy weeknight dinner.

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   Ingredients

   Scale 1x2x3x

   • 4 salmon fillets (about 6 ounces each)
   • 2 cups cherry tomatoes, halved
   • 1 medium zucchini, sliced into half-moons
   • 1 medium yellow squash, sliced into half-moons
   • 1 red bell pepper, diced
   • 1 small red onion, sliced
   • 3 cloves garlic, minced
   • 1 teaspoon dried oregano
   • 1 teaspoon dried basil
   • 1 teaspoon dried thyme
   • 1/4 cup olive oil
   • Salt and pepper, to taste
   • Juice of 1 lemon
   • Fresh parsley, chopped (for garnish)

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   Instructions

   1. In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, dried basil, dried thyme, lemon juice, salt, and pepper. Whisk everything together until well combined.
   2. Add the cherry tomatoes, zucchini, yellow squash, red bell pepper, and red onion to the bowl. Toss the vegetables in the marinade until they are evenly coated.
   3. Pat the salmon fillets dry with paper towels.
   4. Place the salmon fillets in a separate bowl or on a plate. Drizzle some of the marinade over the top of the salmon, making sure to coat each fillet evenly.
   5. Let the salmon marinate for about 15-20 minutes.
   6. Preheat your oven to 400°F (200°C).
   7. Lightly grease a large baking dish or sheet pan with olive oil or cooking spray.
   8. Once the salmon has marinated, arrange the marinated vegetables in an even layer on the baking dish, leaving space in the center for the salmon fillets.
   9. Place the marinated salmon fillets on top of the arranged vegetables in the baking dish, skin side down if applicable.
   10. Drizzle any remaining marinade over the salmon and veggies.
   11. Transfer the baking dish to the preheated oven and bake for about 20-25 minutes, until the salmon is cooked through and flakes easily with a fork, and the veggies are tender.
   12. For an extra touch, broil the dish for the last 2-3 minutes for a golden color, watching closely to prevent burning.
   13. Remove the baking dish from the oven and let it sit for a couple of minutes.
   14. Carefully transfer a salmon fillet and a generous portion of the roasted vegetables onto each plate.
   15. Garnish with freshly chopped parsley and a squeeze of extra lemon if desired.

   Notes

   • Feel free to substitute any of the vegetables with your favorites or what you have on hand.
   • This dish pairs well with a side of quinoa or a fresh green salad.
   • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

   • Prep Time: 15 minutes
   • Cook Time: 25 minutes