Fırında Somon ve Sebze (Baked Salmon and Vegetables)

Flaky baked salmon fillets alongside tender, brightly flavored Mediterranean vegetables and a lemon-herb orzo, creating a fresh and light meal.

• Prep: 25 min
• Cook: 25 min
• Total: 50 min
• Servings: 3
• Cuisine: Turkish
• Difficulty: Medium
• Cost: $9.16/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• bake
• roast
• healthy
• fresh
• tangy
• savory

Ingredients

• 3 salmon fillets (6 ounce, skin on or off)
• 3 tablespoon olive oil (divided)
• 1 lemon (0.5 sliced, 1.5 tablespoons juice)
• 3 clove garlic (minced)
• 3 tablespoon fresh dill (chopped, divided)
• 3 tablespoon fresh parsley (chopped, divided)
• 1 red bell pepper (chopped into 1-inch pieces)
• 1 green bell pepper (chopped into 1-inch pieces)
• 1 zucchini (medium, sliced into 0.5-inch half moons)
• 1 pint cherry tomatoes (halved)
• 1.75 teaspoon salt (divided)
• 1 teaspoon black pepper (ground, divided)
• 1 cup orzo pasta
• 2 cup chicken broth
• 1 tablespoon unsalted butter

Instructions

1. Preheat oven to 400°F. Line a large sheet pan with parchment paper.
2. In a large bowl, combine the red bell pepper, green bell pepper, zucchini, and cherry tomatoes. Drizzle with 1 tablespoon olive oil, 2 minced cloves of garlic, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat and spread vegetables in a single layer on the prepared sheet pan.
3. Pat the salmon fillets dry. In a small bowl, whisk together 1 1/2 tablespoons fresh lemon juice, 1 minced clove of garlic, 1 1/2 tablespoons chopped fresh dill, 1 1/2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush this mixture over the salmon fillets.
4. Place the salmon fillets on the sheet pan among the vegetables. Arrange 0.5 sliced lemon on top of or next to the salmon. Bake for 15-20 minutes, or until salmon is cooked through and vegetables are tender-crisp.
5. While the salmon bakes, prepare the orzo. Heat 1 tablespoon unsalted butter in a medium saucepan over medium heat. Add the orzo pasta and toast for 1-2 minutes until lightly golden. Pour in the chicken broth and add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes, or until the liquid is absorbed and orzo is tender.
6. Stir 1 1/2 tablespoons chopped fresh dill and 1 1/2 tablespoons chopped fresh parsley into the cooked orzo. Fluff with a fork.
7. Serve the baked salmon and roasted vegetables with a generous portion of lemon-herb orzo.

Notes

For best results, avoid overcooking the salmon; it should be flaky but still moist. You can substitute any firm white fish like cod or halibut for salmon.

Nutrition (per serving)

• Calories: 782
• Protein: 46.9 g
• Carbohydrates: 62.3 g
• Fat: 41.8 g
• Fiber: 8.2 g
• Sodium: 2037 mg
• Saturated Fat: 8.1 g
• Sugar: 10.4 g
• Cholesterol: 109 mg