A vibrant, healthy dish that comes together in one pan for minimal cleanup. Fresh salmon fillets, roasted vegetables, and a zesty lemon herb dressing make this recipe a weeknight winner.

Quick Summary Table

Prep Time Cook Time Total Time Servings Difficulty Special Features
10 minutes 20 minutes 30 minutes 4 Easy One-pan, gluten-free

Ingredients

  • 4 (6 oz / 170 g) salmon fillets
  • 2 cups (300 g) broccoli florets
  • 1 cup (150 g) cherry tomatoes
  • 1 cup (150 g) baby carrots
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Optional Garnish: Fresh parsley and lemon wedges

Equipment

  • Baking sheet
  • Parchment paper or non-stick spray
  • Mixing bowl

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray with non-stick spray.
  2. Prepare Vegetables: In a mixing bowl, toss broccoli, cherry tomatoes, and baby carrots with 1 tablespoon of olive oil, half the lemon juice, garlic powder, oregano, thyme, and a pinch of salt and pepper. Spread the vegetables in a single layer on the baking sheet.
  3. Season Salmon: Place salmon fillets among the vegetables on the baking sheet. Drizzle the fillets with the remaining olive oil and lemon juice, then sprinkle with salt, pepper, and a bit more oregano and thyme.
  4. Roast: Bake in the oven for 15-20 minutes, or until the salmon is cooked through (internal temperature reaches 145°F / 63°C) and vegetables are tender.
  5. Serve: Plate the salmon and vegetables. Garnish with fresh parsley and serve with lemon wedges for an extra citrusy kick.

Nutrition Information (Per Serving)

  • Calories: 320
  • Protein: 30 g
  • Carbohydrates: 12 g
  • Fat: 18 g

Tips & Variations

  • Vegetable Swap: Use zucchini, asparagus, or green beans for variety.
  • Spice It Up: Add a pinch of red pepper flakes for a bit of heat.
  • Make It Dairy-Free: This recipe is naturally dairy-free!
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Serving Suggestions

Pair this dish with a side of quinoa, brown rice, or a crusty whole-grain bread. A glass of chilled white wine or sparkling water with mint complements the meal beautifully.

A wholesome, delicious meal with minimal effort—perfect for any night of the week!

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