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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Pat the salmon fillets dry with paper towels.
- 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.
- Let the salmon marinate for about 15-20 minutes.
- Preheat your oven to 400°F (200°C).
- Lightly grease a large baking dish or sheet pan with olive oil or cooking spray.
- 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.
- Place the marinated salmon fillets on top of the arranged vegetables in the baking dish, skin side down if applicable.
- Drizzle any remaining marinade over the salmon and veggies.
- 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.
- For an extra touch, broil the dish for the last 2-3 minutes for a golden color, watching closely to prevent burning.
- Remove the baking dish from the oven and let it sit for a couple of minutes.
- Carefully transfer a salmon fillet and a generous portion of the roasted vegetables onto each plate.
- 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