In our busy household, finding meals that are both healthy and quick to prepare often feels like a Herculean task. But then, there are those recipes that become instant staples, effortlessly fitting into our weekly rotation. Baked Salmon with Veggies is one of those culinary gems. From the first time I tried this recipe, it was a resounding success. The vibrant colors of the roasted vegetables, the flaky, tender salmon infused with lemon and herbs, and the sheer ease of preparation – it all just clicked. Even my kids, who can be notoriously picky eaters, devoured their portions, happily munching on broccoli and bell peppers alongside the delicious salmon. This dish isn’t just about convenience; it’s about flavor and nourishment. It’s a meal that makes you feel good from the inside out, and it’s proof that healthy eating can be both simple and incredibly satisfying. If you’re looking for a weeknight dinner that’s packed with goodness, flavor, and minimal fuss, look no further than this Baked Salmon with Veggies recipe. It’s truly a winner!

Ingredients

• Salmon Fillets: Approximately 1.5-2 lbs, skin on or off, rich in Omega-3 fatty acids and lean protein.
• Broccoli Florets: 1 large head, cut into bite-sized pieces, packed with vitamins and fiber.
• Bell Peppers: 2 large (any color combination), cored, seeded, and chopped into chunks, adding sweetness and vibrant color.
• Red Onion: 1 medium, cut into wedges, providing a mild, slightly sweet onion flavor.
• Lemon: 1 large, sliced into rounds and juiced, adding brightness and acidity to the dish.
• Olive Oil: 3 tablespoons, extra virgin, for healthy fats and to help vegetables roast beautifully.
• Fresh Dill: 2 tablespoons, chopped, adding a fresh, herbaceous note that complements salmon perfectly.
• Dried Thyme: 1 teaspoon, for an earthy and aromatic depth of flavor.
• Dried Rosemary: 1 teaspoon, adding a piney and robust aroma.
• Salt: To taste, enhances the flavors of all ingredients.
• Black Pepper: Freshly ground, to taste, adds a subtle spice.

Instructions

1. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. This ensures the salmon and vegetables cook evenly and don’t burn on the bottom.
2. Prepare the Vegetables: In a large bowl, combine the broccoli florets, chopped bell peppers, and red onion wedges. Drizzle the vegetables with olive oil, ensuring they are lightly coated. Season generously with salt, black pepper, dried thyme, and dried rosemary. Toss everything together until the vegetables are evenly coated with the oil and spices.
3. Arrange Vegetables on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Try to avoid overcrowding the pan, as this can steam the vegetables instead of roasting them. If necessary, use two baking sheets to ensure even cooking.
4. Prepare the Salmon: Pat the salmon fillets dry with paper towels. This helps to achieve a nice sear and prevents the salmon from becoming soggy. Place the salmon fillets directly on top of the vegetables on the baking sheet. If using salmon with skin on, you can place it skin-side down.
5. Season the Salmon: Drizzle the salmon fillets with a little more olive oil. Season generously with salt and black pepper. Squeeze the juice of half a lemon evenly over the salmon fillets and vegetables. This lemon juice adds brightness and helps to tenderize the salmon.
6. Add Lemon Slices and Dill: Arrange lemon slices over the salmon fillets and vegetables. Sprinkle the chopped fresh dill over everything. The lemon slices will infuse the salmon with citrus flavor as it bakes, and the dill adds a fresh, herbaceous finish.
7. Bake to Perfection: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender-crisp and slightly caramelized. The cooking time may vary depending on the thickness of the salmon fillets and your oven. Start checking for doneness around 15 minutes.
8. Check for Doneness: To check if the salmon is done, gently flake it with a fork. It should be opaque and easily separate into flakes. The vegetables should be tender but still have a slight bite to them.
9. Serve Immediately: Once cooked, carefully remove the baking sheet from the oven. Serve the baked salmon and veggies immediately while they are hot and flavorful. Garnish with extra fresh dill or lemon wedges, if desired.

Nutrition Facts

(Per serving, approximate values based on 4 servings)

• Servings: 4
• Calories: Approximately 450 kcal
• Protein: 40g
• Omega-3 Fatty Acids: High

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time

• Prep Time: 20 minutes (includes chopping vegetables, preparing salmon, and seasoning)
• Cook Time: 15-20 minutes (baking time in the oven)
• Total Time: 35-40 minutes (from start to finish, a quick and easy weeknight meal!)

How to Serve Baked Salmon with Veggies

This versatile dish can be served in numerous delicious ways. Here are a few ideas to elevate your meal:

• Over Grains:
  • Quinoa: A protein-rich and gluten-free option that complements the salmon and vegetables beautifully.
  • Brown Rice: A hearty and wholesome choice that soaks up the flavorful juices from the baking sheet.
  • Couscous: Light and fluffy, couscous provides a delicate base for the robust flavors of the salmon and veggies.
  • Farro: Nutty and chewy, farro adds a textural element and extra fiber to the meal.
• Alongside Salads:
  • Fresh Green Salad: A simple mixed greens salad with a light vinaigrette provides a refreshing contrast to the warm salmon and vegetables.
  • Cucumber and Tomato Salad: A classic, hydrating salad that adds a cool and crisp element to the plate.
  • Mediterranean Salad: Incorporate olives, feta cheese, and a lemon-herb dressing for a Mediterranean-inspired twist.
• With Starchy Sides:
  • Roasted Potatoes: Add roasted potatoes to the baking sheet alongside the salmon and other vegetables for a heartier meal.
  • Mashed Sweet Potatoes: Creamy and slightly sweet mashed sweet potatoes offer a comforting and nutritious side dish.
  • Crusty Bread: Serve with a side of crusty bread for soaking up any leftover juices and enjoying with the vegetables.
• As Part of a Bowl:
  • Grain Bowl: Create a vibrant bowl by combining the baked salmon and veggies with your choice of grain, a flavorful sauce (like a lemon-tahini dressing), and additional toppings like avocado, sprouts, or toasted seeds.

Additional Tips for Perfect Baked Salmon with Veggies

1. Choose the Right Salmon: For the best flavor and texture, opt for wild-caught salmon like Sockeye or King Salmon. Farmed salmon is also a good option and often more budget-friendly. Look for fillets that are vibrant in color and have a fresh, clean smell.
2. Don’t Overcook the Salmon: Salmon is best when cooked just until it flakes easily and is opaque. Overcooked salmon can become dry and tough. Use a fork to gently check for doneness around the 15-minute mark, and adjust cooking time as needed based on the thickness of your fillets.
3. Customize Your Vegetables: Feel free to swap out or add other vegetables based on your preferences and what you have on hand. Great additions include asparagus, zucchini, Brussels sprouts, carrots, and sweet potatoes. Just be mindful of cooking times; denser vegetables like carrots and potatoes may require a bit longer to cook than softer vegetables like zucchini and asparagus.
4. Spice it Up: If you like a bit of heat, add a pinch of red pepper flakes to the vegetables or a dash of your favorite hot sauce to the salmon before baking. You can also experiment with different spice blends like Cajun seasoning, Italian seasoning, or a lemon-pepper blend.
5. Marinate the Salmon (Optional): For extra flavor, you can marinate the salmon for 30 minutes to an hour before baking. A simple marinade of olive oil, lemon juice, garlic, and herbs works wonderfully. This step is not essential but can enhance the flavor depth of the salmon.
6. Use Fresh Herbs: Fresh herbs like dill, thyme, and rosemary really elevate the flavor of this dish. If you don’t have fresh herbs, you can use dried herbs, but fresh herbs will provide a brighter and more aromatic flavor. Consider adding fresh parsley or chives as a garnish after baking as well.
7. Ensure Even Cooking: Arrange the vegetables in a single layer on the baking sheet to ensure they roast evenly. Overcrowding the pan can lead to steaming instead of roasting, resulting in soggy vegetables. If necessary, use two baking sheets or roast the vegetables in batches.
8. Make it Ahead (Partially): You can chop the vegetables and prepare the seasoning blend ahead of time. Store the chopped vegetables in an airtight container in the refrigerator for up to a day. When you’re ready to cook, simply toss them with olive oil and spices, and proceed with the recipe. This can save you time on busy weeknights.

Frequently Asked Questions (FAQs) about Baked Salmon with Veggies

Q1: Can I use frozen salmon fillets for this recipe?

A: Yes, you can use frozen salmon fillets. Make sure to thaw them completely before baking. The best way to thaw salmon is overnight in the refrigerator. If you’re short on time, you can thaw them in a sealed bag in cold water, changing the water every 30 minutes, until thawed. Pat them dry thoroughly before baking to remove excess moisture.

Q2: What other vegetables can I use besides broccoli and bell peppers?

A: The beauty of this recipe is its versatility! You can use a wide variety of vegetables. Some great options include asparagus, zucchini, Brussels sprouts, carrots, green beans, cherry tomatoes, and even sliced potatoes or sweet potatoes (though denser vegetables may require a longer cooking time or pre-cooking). Feel free to use your favorites and what’s in season.

Q3: How do I know when the salmon is cooked through?

A: Salmon is cooked when it flakes easily with a fork and is opaque throughout. The internal temperature should reach 145°F (63°C). Gently press down on the thickest part of the fillet with a fork; if it separates easily into flakes, it’s done. Avoid overcooking, as salmon can become dry. Start checking for doneness around 15 minutes and adjust cooking time as needed.

Q4: Can I bake the salmon and vegetables on the same baking sheet?

A: Yes, absolutely! This is a one-pan meal, which is one of its biggest advantages for easy cleanup. Just make sure to arrange the vegetables in a single layer and place the salmon fillets on top. This allows everything to cook together efficiently.

Q5: Can I make this recipe ahead of time?

A: While baked salmon is best enjoyed fresh, you can prepare the vegetables ahead of time by chopping and seasoning them. Store them in the refrigerator until you’re ready to bake. Cooked salmon and vegetables can be stored in the refrigerator for up to 2-3 days, but the texture of the salmon may change slightly upon reheating. It’s best to reheat gently in the oven or microwave.

Q6: Is this recipe gluten-free and dairy-free?

A: Yes, this Baked Salmon with Veggies recipe is naturally gluten-free and dairy-free, making it suitable for those with dietary restrictions. Always double-check your ingredients to ensure they are certified gluten-free if necessary, especially if using pre-mixed spice blends.

Q7: Can I add cheese to this recipe?

A: While this recipe is delicious as is, you can certainly add cheese if you like. Feta cheese crumbles or grated Parmesan cheese sprinkled over the vegetables during the last few minutes of baking can add a salty and savory element. However, keep in mind that adding cheese will increase the calorie and fat content.

Q8: What are some sauce options to serve with Baked Salmon and Veggies?

A: While this dish is flavorful on its own, a sauce can add an extra layer of deliciousness. Great sauce options include:

• Lemon-Dill Sauce: Combine Greek yogurt or sour cream with lemon juice, fresh dill, and garlic.
• Garlic Aioli: A creamy and flavorful garlic mayonnaise.
• Chimichurri Sauce: A vibrant and herbaceous Argentinian sauce made with parsley, cilantro, garlic, and olive oil.
• Honey-Mustard Glaze: A sweet and tangy glaze made with honey, Dijon mustard, and soy sauce (use tamari for gluten-free).

Experiment with different sauces to find your favorite pairing!

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