One-Pan Roasted Salmon and Veggies
Introduction
One-Pan Roasted Salmon and Veggies is a simple, delicious meal that is perfect for any night of the week. With tender salmon and colorful veggies, this dish looks as good as it tastes!
Why Make This Recipe
This recipe is a lifesaver for busy nights. It’s quick to prepare, uses just one pan, and is packed with flavor and nutrients. Plus, the clean-up is a breeze! It’s a family favorite at my house, and I love making it on weekends for everyone to enjoy together.
How to Make One-Pan Roasted Salmon and Veggies
Ingredients:
- 4 salmon fillets (about 6 oz each)
- 1 lb (450g) baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 3 tbsp unsalted butter, melted
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 garlic clove, minced
- Juice of 1 lemon
Directions:
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with oil.
- In a large bowl, toss the halved baby potatoes with 1 tbsp olive oil, garlic powder, smoked paprika, thyme, salt, and pepper. Spread the potatoes on the sheet pan in a single layer. Roast for 15 minutes.
- Toss the broccoli, bell pepper, and zucchini with the remaining olive oil, salt, and pepper. Add the veggies to the sheet pan with the partially roasted potatoes. Roast for another 10 minutes.
- Season the salmon fillets with salt, pepper, and a pinch of smoked paprika. Nestle the salmon fillets among the potatoes and veggies. Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon roasts, whisk together melted butter, parsley, dill, minced garlic, and lemon juice.
- Drizzle the lemon herb butter over the salmon and veggies before serving. Garnish with additional herbs and lemon wedges if desired. Enjoy!
How to Serve One-Pan Roasted Salmon and Veggies
Serve the salmon and veggies hot from the oven. It’s great on its own or you can serve it over rice or quinoa for a heartier meal. Don’t forget to squeeze some extra lemon juice on top!
How to Store One-Pan Roasted Salmon and Veggies
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or warm it in the oven until heated through.
Tips to Make One-Pan Roasted Salmon and Veggies
- Cut your veggies into similar sizes so they cook evenly.
- Feel free to change the veggies based on what you have at home. Carrots and asparagus would work great too!
- If you like it spicy, add a dash of red pepper flakes to the veggies.
Variation
You can easily swap the salmon for chicken breasts or tofu if you’d like a different protein. Adjust the cooking time accordingly.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prep the veggies and season the salmon in advance. Just keep everything in the fridge and roast before serving.
2. What can I serve with this dish?
It pairs well with rice, quinoa, or a simple green salad.
3. Can I freeze the leftovers?
Yes, but it’s best to eat it fresh. If you do freeze it, store it in an airtight container and use it within a month for best taste.