Salmon & Roasted Vegetables Plate

Looking for a tasty and healthy meal? The Salmon & Roasted Vegetables Plate is just what you need! It’s simple to make and packed with goodness. You’ll love how the flavors blend together, making each bite delicious. Plus, it’s a dish everyone in the family will enjoy!

Why make this recipe

This recipe is perfect for busy weekdays or cozy weekends. It gives you a nutritious meal without spending all day in the kitchen. The salmon is rich in omega-3 fatty acids, and the roasted veggies bring out amazing flavors. You’ll feel good about what you’re eating, and your family will appreciate the care you put into it!

How to make Salmon & Roasted Vegetables Plate

Ingredients:

• Salmon fillet
• Lemon
• Herbs (e.g., dill, parsley)
• Carrots
• Zucchini
• Olive oil
• Steamed rice or quinoa
• Mixed greens
• Walnuts
• Balsamic vinaigrette

Directions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillet on a baking sheet, drizzle with olive oil and lemon juice, and sprinkle with herbs.
3. Roast the salmon in the oven for 15-20 minutes until cooked through.
4. Peel and slice the carrots and zucchini, toss with olive oil, salt, and pepper, and roast them in the same oven for the last 20 minutes of the salmon cooking time.
5. Cook rice or quinoa according to package instructions.
6. In a bowl, combine mixed greens, walnuts, and drizzle with balsamic vinaigrette.
7. Serve the salmon alongside the roasted vegetables and the grain with the salad on the side.

How to serve Salmon & Roasted Vegetables Plate

Serve the salmon while it’s warm, with the roasted vegetables and the grain on the side. This plate looks bright and colorful, making it great for family dinners or even when friends come over. Don’t forget to add the refreshing salad for a nice crunch!

How to store Salmon & Roasted Vegetables Plate

If you have leftovers, store them in an airtight container in the fridge. The salmon and roasted veggies should be eaten within 2 days for the best taste. You can reheat them in the oven or microwave but be careful not to overcook the salmon again.

Tips to make Salmon & Roasted Vegetables Plate

• Make sure not to overcook the salmon; it should be tender and flaky.
• Feel free to use any herbs you like; basil or thyme can also work well.
• Experiment with different veggies based on what you have at home. Bell peppers or asparagus make great substitutes!

Variation

You can change the type of fish if you like. Try using trout or even chicken breast instead of salmon for a different flavor. The same cooking method applies!

FAQs

1. Can I make this recipe ahead of time?
Yes! You can prep the veggies and marinate the salmon in advance. Just cook everything when you’re ready to eat.

2. What can I serve with this dish?
This plate pairs well with a light soup or a hearty bread if you want something extra on the side.

3. Is this recipe good for meal prep?
Absolutely! It stores well and makes for a healthy lunch or dinner throughout the week. Just keep the salad separate until you’re ready to eat.

Salmon & Roasted Vegetables Plate

A simple, healthy meal featuring flavorful salmon fillet and roasted vegetables, perfect for any family dinner.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course dinner, Main Course

Cuisine American, Healthy

Servings 4 servings

Calories 550 kcal

Ingredients

  

For the salmon

• 4 pieces Salmon fillet Skinless, fresh is preferable
• 1 tablespoon Lemon juice Freshly squeezed
• 2 teaspoons Herbs (e.g., dill, parsley) Chopped

For the roasted vegetables

• 2 medium Carrots Peeled and sliced
• 1 medium Zucchini Sliced
• 2 tablespoons Olive oil For drizzling and tossing

For serving

• 2 cups Steamed rice or quinoa Cook according to package instructions
• 4 cups Mixed greens Fresh
• 1/2 cup Walnuts Chopped
• 1/4 cup Balsamic vinaigrette For dressing

Instructions

 

Preparation

• Preheat the oven to 400°F (200°C).
• Place the salmon fillet on a baking sheet, drizzle with olive oil and lemon juice, and sprinkle with herbs.

Cooking

• Roast the salmon in the oven for 15-20 minutes until cooked through.
• Peel and slice the carrots and zucchini, toss with olive oil, salt, and pepper, and roast them in the same oven for the last 20 minutes of the salmon cooking time.

Serving

• Cook rice or quinoa according to package instructions.
• In a bowl, combine mixed greens, walnuts, and drizzle with balsamic vinaigrette.
• Serve the salmon alongside the roasted vegetables and the grain with the salad on the side.

Notes

Serve while the salmon is warm for the best flavor. Store leftovers in an airtight container in the fridge for up to 2 days.

Keyword Family Dinner, Healthy Meal, Quick Recipe, Roasted Vegetables, Salmon