Baked Salmon with Roasted Vegetables

Name: Baked Salmon with Roasted Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5.5 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound salmon fillets (skin-on or off); 1 pound asparagus (ends trimmed); 1 red bell pepper (thinly sliced); 2 tablespoon olive oil; 1 teaspoon garlic powder; 0.5 teaspoon dried dill; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 lemon (sliced for serving); 2 package microwaveable white rice (8.8 ounces each)

Flaky salmon fillets seasoned and baked alongside vibrant, tender-crisp asparagus and bell peppers for a healthy and quick weeknight meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5.5
Cuisine: Mediterranean
Difficulty: Easy
Cost: $5.60/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
Low-Saturated-Fat
Low-Sugar
Low-Sodium
Low-Calorie

Ingredients

1.5 pound salmon fillets (skin-on or off)
1 pound asparagus (ends trimmed)
1 red bell pepper (thinly sliced)
2 tablespoon olive oil
1 teaspoon garlic powder
0.5 teaspoon dried dill
0.5 teaspoon salt
0.25 teaspoon black pepper
1 lemon (sliced for serving)
2 package microwaveable white rice (8.8 ounces each)

Instructions

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
On the prepared sheet pan, toss the asparagus and red bell pepper with 1 tablespoon of olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer.
Place the salmon fillets on the same sheet pan, leaving space between the vegetables. Drizzle the salmon with the remaining 1 tablespoon olive oil. Season with the remaining 1/2 teaspoon garlic powder, dried dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
While the salmon and vegetables are baking, prepare the microwaveable white rice according to package directions.
Serve the baked salmon and roasted vegetables with the cooked white rice, garnished with lemon slices if desired.

Notes

Ensure vegetables are cut into smaller pieces for faster cooking. Salmon is best enjoyed fresh, but leftovers can be flaked into a salad for lunch the next day.

Nutrition (per serving)

Calories: 478
Protein: 30.6 g
Carbohydrates: 40.2 g
Fat: 23.7 g
Fiber: 3 g
Sodium: 374 mg
Saturated Fat: 3.5 g
Sugar: 3.8 g
Cholesterol: 71 mg