Salmon & Roasted Vegetables Plate
A simple, healthy meal featuring flavorful salmon fillet and roasted vegetables, perfect for any family dinner.
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.