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Introduction
The combination of salmon and roasted vegetables has long been a staple in Mediterranean cuisine, known for its heart-healthy properties and vibrant flavors. This dish draws inspiration from the sun-soaked shores of the Mediterranean, where fresh seafood and locally grown produce are celebrated in every meal. The lemon-herb seasoning not only enhances the natural taste of the salmon but also pays homage to the region's love for bright, citrusy notes in their cooking. Perfect for busy weeknights or elegant dinner parties, this recipe has evolved to become a modern favorite for those seeking a balance of nutrition and indulgence on their plates.
Ingredients
• 4 (6 oz) wild-caught salmon fillets, skin-on
• 2 tablespoons extra virgin olive oil, divided
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 large red bell pepper, seeded and cut into 1-inch pieces
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 small red onion, cut into 1-inch wedges
• 2 cups cherry tomatoes
• 1 tablespoon balsamic vinegar
• 4 lemon wedges, for serving
Step 1:
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Step 2:
In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, oregano, salt, and pepper to create the marinade.
Step 3:
Pat the salmon fillets dry with paper towels and place them skin-side down on one side of the prepared baking sheet. Brush the marinade evenly over the salmon.
Step 4:
In a large bowl, toss the bell pepper, zucchini, red onion, and cherry tomatoes with the remaining 1 tablespoon olive oil and balsamic vinegar. Spread the vegetables on the other side of the baking sheet.
Step 5:
Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and lightly caramelized.
Step 6:
Remove from the oven and let rest for 5 minutes before serving.
Q: Can I use frozen salmon for this recipe?
A: Yes, but thaw it completely in the refrigerator and pat it dry before using. You may need to increase the cooking time by 2-3 minutes.
Q: How do I know when the salmon is cooked through?
A: The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) at the thickest part.
Q: Can I make this recipe ahead of time?
A: You can prepare the marinade and chop the vegetables ahead of time, but it's best to cook the salmon just before serving for optimal freshness and texture.
• For a milder flavor, substitute tilapia or cod for the salmon.
• Use any combination of your favorite vegetables for roasting.
• To make this recipe dairy-free and paleo-friendly, ensure all ingredients are compliant with these dietary restrictions.
• For a quicker prep time, use pre-cut vegetables from the grocery store.
• Choose wild-caught salmon for the best flavor and nutritional profile.
• Pat the salmon dry with paper towels before seasoning to ensure a crispy exterior.
• This recipe contains fish. Those with fish allergies should avoid this dish or substitute with a plant-based protein.
Serve each salmon fillet with a portion of the roasted vegetables and a lemon wedge for squeezing over the dish.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10-12 minutes or until warmed through.
Start preheating the oven before preparing the ingredients to ensure it's ready when you finish. Prepare the marinade while the oven preheats to maximize efficiency.
- Ensure the salmon fillets are of even thickness for consistent cooking.
- Don't overcrowd the baking sheet to allow proper air circulation and even roasting.
- Check the salmon for doneness at the 20-minute mark to prevent overcooking.
For a spicier version, add red pepper flakes to the marinade. For a sweeter touch, drizzle honey over the salmon before baking.
Pair with a crisp Sauvignon Blanc or a light Pinot Noir. For a non-alcoholic option, try sparkling water with a splash of lemon juice.
Best in summer when fresh herbs and vegetables are abundant, but can be enjoyed year-round.
Contains fish (salmon). May contain traces of garlic and lemon. Gluten-free and dairy-free.
