Roasted Salmon and Mediterranean Vegetables
Flaky salmon fillet roasted with a colorful medley of bell peppers, zucchini, and cherry tomatoes, seasoned with olive oil and Mediterranean herbs for a healthy, fast meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 1
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $6.43/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- High-Protein
- Low-Carb
- Low-Sugar
Tags
- roast
- quick
- healthy
- savory
- fresh
- one-pot
Ingredients
- 1 salmon fillet (skin-on or skinless)
- 1 teaspoon olive oil
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 0.5 cup red bell pepper (chopped)
- 0.5 cup zucchini (chopped)
- 0.25 cup cherry tomatoes (halved)
- 0.5 teaspoon dried oregano
- 0.25 teaspoon garlic powder
- 1 lemon (wedge)
Instructions
- Preheat your oven to 400°F. Line a small baking sheet with parchment paper for easy cleanup.
- On the prepared baking sheet, combine the chopped red bell pepper, chopped zucchini, and halved cherry tomatoes. Drizzle with 1/2 teaspoon olive oil and sprinkle with 1/8 teaspoon salt and 1/16 teaspoon black pepper. Toss to coat.
- Pat the salmon fillet dry with a paper towel. Place it on the baking sheet alongside the vegetables. Drizzle the salmon with the remaining 1/2 teaspoon olive oil and sprinkle with the dried oregano, garlic powder, remaining 1/8 teaspoon salt, and remaining 1/16 teaspoon black pepper.
- Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
- Serve immediately, optionally with a lemon wedge for squeezing over the salmon and vegetables.
Nutrition (per serving)
- Calories: 415
- Protein: 37 g
- Carbohydrates: 8.3 g
- Fat: 27.7 g
- Fiber: 3.1 g
- Sodium: 667 mg
- Saturated Fat: 4.5 g
- Sugar: 5.1 g
- Cholesterol: 99 mg