Baked Salmon with Roasted Vegetables
Salmon and vegetables from one tray. The vegetables get a head start so everything finishes at the same time.
Ingredients
- 150 g salmon fillet
- 80 g zucchini, sliced
- 70 g bell pepper, in strips
- 50 g carrot, sliced
- 1 tbsp olive oil
- 1 tsp lemon juice
- Parsley or dill, to taste
- Salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 134 kcal | 488 kcal |
| Protein | 9 g | 33 g |
| Carbs | 3.2 g | 12 g |
| Sugars | 2 g | 7 g |
| Fiber | 1 g | 4 g |
| Fat | 9.4 g | 34 g |
Instructions
- 1
Preheat the oven
Preheat the oven to 200 °C / 390 °F. Slice the zucchini and carrot, cut the pepper into strips.
- 2
Pre-roast the vegetables
Toss the vegetables with the olive oil, salt and pepper, spread on a tray and roast for 20 minutes. Carrot takes longer than salmon, hence the head start.
- 3
Season the salmon
Meanwhile, pat the salmon dry and season both sides with salt and pepper.
- 4
Finish baking together
Take out the tray, place the salmon skin-side down among the vegetables and bake for another 12–15 minutes, until it flakes easily in the centre.
- 5
Serve
Drizzle with lemon juice and serve scattered with fresh herbs.
Tip
The salmon is done as soon as it flakes with a fork — it keeps cooking a little on the hot tray.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
