Baked Salmon with Roasted Veggies
A delicious and healthy meal featuring flavorful salmon paired with fresh roasted vegetables, perfect for any day of the week.
Ingredients
For the salmon and veggies
- 1 lb Salmon fillet Fresh or thawed if using frozen
- 2 cups Carrots, sliced Cut into similar sizes for even cooking
- 2 cups Zucchini, sliced
- 2 cups Bell peppers, sliced Any color bell pepper will work
- 3 tbsp Olive oil For drizzling
- 1 medium Lemon, juiced For flavoring
- 1 tsp Salt Adjust to taste
- 1/2 tsp Pepper Adjust to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Place the salmon fillet and chopped veggies on a baking sheet.
- Drizzle with olive oil, squeeze lemon juice over it, and sprinkle salt and pepper.
Cooking
- Bake for 20 minutes until the salmon is cooked and the veggies are tender.
Serving
- Serve hot and enjoy! Optionally add a slice of lemon on top for extra flavor.
- Pair it with a side salad or some quinoa for a complete meal.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the salmon moist. You can customize the dish by adding different herbs or substitute vegetables based on your preferences.