Description
A healthy and colorful tray-baked salmon dinner with roasted vegetables and bright lemon flavor. Simple to prepare, packed with nutrients, and perfect for a quick weeknight meal.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 2 cups broccoli florets
- 2 medium carrots, sliced
- 1 red bell pepper, sliced
- 1 medium zucchini, sliced into rounds
- 1 lemon, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs
Instructions
- Preheat the oven to 400°F and line a large baking tray with parchment paper.
- Place broccoli, carrots, bell pepper, and zucchini in a bowl. Add olive oil, garlic powder, salt, pepper, and Italian herbs, then toss to coat evenly.
- Spread the vegetables evenly across the prepared baking tray.
- Place the salmon fillets among the vegetables and top each fillet with a slice of lemon.
- Bake for 15 to 18 minutes until the salmon flakes easily with a fork and the vegetables are tender.
- Remove from the oven and add a light squeeze of fresh lemon if desired.
- Serve warm directly from the tray.
Notes
- Cut vegetables in similar sizes for even roasting.
- Avoid overcrowding the tray so vegetables roast instead of steam.
- Fresh herbs like parsley or dill can be added before serving.
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 420
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 75 mg