Roasted Salmon with Asparagus, Carrots, and Red Bell Pepper

Name: Roasted Salmon with Asparagus, Carrots, and Red Bell Pepper
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.25 pound salmon fillets (skin on or off); 1 tablespoon olive oil; 1 lemon (half thinly sliced, half juiced); 1 pound asparagus (trimmed); 3 carrots (large, peeled, cut into 1-inch pieces); 1 red bell pepper (cored, cut into 1-inch strips); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon fresh parsley (chopped, for garnish)

Flaky, oven-roasted salmon fillets seasoned with lemon and herbs, served alongside tender roasted asparagus, sweet carrots, and red bell pepper for a complete, healthy, and easy one-pan meal.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $6.00/serving

Dietary

Low-Sugar
High-Protein
High-Fiber
Dairy-Free
Nut-Free
Gluten-Free
Pescatarian

Ingredients

1.25 pound salmon fillets (skin on or off)
1 tablespoon olive oil
1 lemon (half thinly sliced, half juiced)
1 pound asparagus (trimmed)
3 carrots (large, peeled, cut into 1-inch pieces)
1 red bell pepper (cored, cut into 1-inch strips)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon fresh parsley (chopped, for garnish)

Instructions

Preheat your oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper for easy cleanup.
On the prepared sheet pan, toss the trimmed asparagus, carrots, and red bell pepper with 1/2 tablespoon olive oil, garlic powder, onion powder, dried oregano, paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
Arrange the vegetables in a single layer on one half of the sheet pan. Roast for 10 minutes.
While the vegetables are roasting, pat the salmon fillets dry. Drizzle with the remaining 1/2 tablespoon olive oil and the juice from half a lemon. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Top each fillet with a thin slice of lemon.
After the vegetables have roasted for 10 minutes, add the salmon fillets to the other half of the sheet pan. Continue roasting for another 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender.
Garnish with fresh parsley before serving.

Notes

To minimize cleanup, use a large sheet pan covered with parchment paper. This meal keeps well for up to 3 days in the refrigerator.

Nutrition (per serving)

Calories: 376
Protein: 33.1 g
Carbohydrates: 15 g
Fat: 22.5 g
Fiber: 6 g
Sodium: 391 mg
Saturated Fat: 3.7 g
Sugar: 7.9 g
Cholesterol: 81 mg