Herb Baked Salmon with Roasted Vegetables

Flaky baked salmon fillets seasoned with a zesty herb blend, served alongside a colorful medley of roasted zucchini, bell peppers, and cherry tomatoes, complemented by nutty quinoa.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 5
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $5.65/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• bake
• healthy
• quick
• roast
• savory

Ingredients

• 1.5 pound salmon fillets
• 1 cup quinoa (uncooked)
• 1 zucchini (large, chopped)
• 1 red bell pepper (chopped)
• 1 cup cherry tomatoes (halved)
• 3 tablespoon olive oil
• 1.5 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 lemon (thinly sliced)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Preheat oven to 400°F (200°C). Cook quinoa according to package instructions. Fluff with a fork and set aside.
2. On a large baking sheet, combine chopped zucchini, red bell pepper, and halved cherry tomatoes. Drizzle with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat and spread in a single layer.
3. In a small bowl, combine remaining 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1 teaspoon dried thyme, garlic powder, onion powder, 2 tablespoons lemon juice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
4. Place salmon fillets on the same baking sheet as the vegetables, ensuring they are not overcrowded. Pour the herb mixture over the salmon fillets. Top each fillet with a few thin lemon slices.
5. Bake for 15-20 minutes, or until salmon is cooked through and flakes easily with a fork, and vegetables are tender-crisp.
6. Serve the baked salmon and roasted vegetables alongside the cooked quinoa.

Notes

For a richer flavor, marinate the salmon in the herb mixture for 15-20 minutes before baking. Leftovers are great for lunch salads the next day.

Nutrition (per serving)

• Calories: 480
• Protein: 37.5 g
• Carbohydrates: 32.8 g
• Fat: 23.5 g
• Fiber: 7.1 g
• Sodium: 680 mg
• Saturated Fat: 4.1 g
• Sugar: 3.4 g
• Cholesterol: 105 mg