Oregano-Crusted Salmon with Roasted Zucchini and Tomatoes
Tender baked salmon fillets coated in fragrant herbs, served with roasted zucchini and grape tomatoes over seasoned cauliflower rice.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 6
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $7.21/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Calorie
- Low-Carb
- Low-Sodium
- Low-Saturated-Fat
- Low-Sugar
- High-Protein
Tags
- sheet pan
- bake
- roast
- healthy
- fresh
- tangy
Ingredients
- 6 salmon fillets (6 oz each, boneless)
- 3 zucchinis (medium, sliced)
- 2 cup grape tomatoes (whole)
- 1.5 tablespoon olive oil
- 1.5 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 2 tablespoon lemon juice (fresh)
- 2 package riced cauliflower
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Place zucchini half-moons and grape tomatoes on one side of the baking sheet. Toss with 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.
- Arrange salmon fillets on the other side of the sheet. Drizzle with lemon juice and remaining 1/2 tablespoon olive oil, then top evenly with remaining 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.
- Bake in the preheated oven for 15-18 minutes until salmon flakes easily with a fork and vegetables are tender.
- While baking, steam riced cauliflower according to package instructions. Serve salmon and roasted vegetables over cauliflower rice.
Notes
Store leftover portions sealed in refrigerator containers. Reheat gently in the oven or microwave.
Nutrition (per serving)
- Calories: 432
- Protein: 39.6 g
- Carbohydrates: 12.3 g
- Fat: 26.5 g
- Fiber: 5.1 g
- Sodium: 302 mg
- Saturated Fat: 4.4 g
- Sugar: 6.6 g
- Cholesterol: 99 mg