Savory Roasted Salmon with Veggies

Name: Savory Roasted Salmon with Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 salmon fillets; 2 cups mixed vegetables (like bell peppers, zucchini, and asparagus); 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 2 cloves garlic, minced; 1 teaspoon fresh dill; Salt and pepper to taste

Highlighted under: Comfort Food

I love preparing Savory Roasted Salmon with Veggies for a wholesome family dinner. The combination of tender salmon fillets, vibrant seasonal vegetables, and aromatic herbs makes for a colorful and nutritious dish. I appreciate how simple it is to create, allowing the natural flavors of the ingredients to shine through. Whether it’s a busy weeknight or a special occasion, this recipe always satisfies. The best part? You can customize the veggies based on what you have on hand, making it incredibly versatile and always delightful.

Created by

Emily

Last updated on 2026-02-07T18:02:27.863Z

When I first tried out this Savory Roasted Salmon with Veggies, I was amazed by how quickly it came together. The key is in the seasoning; a simple blend of olive oil, lemon juice, and fresh herbs elevates the dish to restaurant quality. I like to use a mix of veggies, such as bell peppers and asparagus, to add color and crunch. Roasting brings out the natural sweetness of the vegetables while keeping the salmon moist and flaky.

This has become a go-to recipe in my house, especially when I want something healthy yet satisfying. I learned that letting the salmon marinate briefly in the lemon and herb mixture enhances the flavor significantly. Plus, it makes cleanup a breeze since everything cooks on one baking sheet!

Why You'll Love This Recipe
Easy to prepare with minimal clean-up
Packed with nutrients from fresh veggies
Versatile: swap in your favorite seasonal vegetables
Flavorful and satisfying meal in under an hour

Marinating for Maximum Flavor

The marinade plays a crucial role in enhancing the flavors of the salmon. By allowing the fillets to soak in the mixture of olive oil, lemon juice, and herbs for at least 10 minutes, you're infusing them with a juicy, zesty profile. For an interesting twist, consider substituting the dill with fresh thyme or rosemary. These herbs will impart their unique aromas to the salmon, offering a delightful variation to the original recipe.

To ensure even flavor distribution, it's important to coat the salmon fillets thoroughly with the marinade. I recommend using a resealable plastic bag for this process; simply add the fillets and pour in the marinade. Seal the bag, gently massage it to coat the fish, and let it rest in the refrigerator. This not only marinates the fish thoroughly but also reduces the mess in your kitchen.

Choosing and Preparing Your Vegetables

The choice of vegetables can significantly impact both the flavor and the nutritional profile of this dish. While bell peppers, zucchini, and asparagus are excellent choices, feel free to incorporate seasonal options like cherry tomatoes or green beans. Just remember to adjust the cooking time slightly: softer veggies may need less time while sturdier ones might require a few extra minutes in the oven. Aim for a vibrant color mix to enhance visual appeal as well.

When preparing the vegetables, uniform sizing is key. Cut them into similar bite-sized pieces to ensure even cooking. A quick tip: if you're short on time, use pre-chopped or frozen vegetables. They can be just as nutritious and save you prep time without sacrificing flavor. Just ensure they are thawed and patted dry to avoid excess moisture on your baking sheet.

Storing Leftovers and Serving Suggestions

If you have leftover roasted salmon and veggies, they can be stored in an airtight container in the refrigerator for up to three days. When reheating, avoid the microwave if possible; instead, reheat gently in the oven at 300°F (150°C) for about 10 minutes. This helps maintain the fish's texture while warming it through without drying it out.

For a fresh serving idea, consider flaking the salmon and mixing it into a salad with a citrus vinaigrette. The flavors from the roasted veggies can enhance the dish, creating a bright and satisfying meal. You could also serve it with a side of quinoa or rice to soak up any leftover dressing, making it a complete and hearty meal.

Ingredients

For the Salmon and Veggies

4 salmon fillets
2 cups mixed vegetables (like bell peppers, zucchini, and asparagus)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon fresh dill
Salt and pepper to taste

Instructions

Prepare Marinade

In a small bowl, mix together olive oil, lemon juice, minced garlic, dill, salt, and pepper.

Marinate Salmon

Place salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for about 10 minutes while you prep the veggies.

Preheat Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare Veggies

Chop the mixed vegetables into bite-sized pieces and spread them out on the baking sheet. Drizzle with olive oil and season with salt and pepper.

Bake

Place the marinated salmon fillets on the baking sheet with veggies. Bake for 15-20 minutes, or until the salmon is cooked through and the veggies are tender.

Serve

Remove from the oven, let cool slightly, and serve immediately. Enjoy your delicious and healthy meal!

Pro Tips

For more flavor, try adding some sliced lemon on top of the salmon before baking. Also, consider using different herbs such as thyme or rosemary for a unique twist.

Troubleshooting Common Issues

Achieving perfectly cooked salmon can be tricky. To avoid overcooking, check for doneness around the 15-minute mark. The salmon should be opaque and easily flake with a fork. If you notice it is still translucent in the center, give it an additional 3-5 minutes of cooking time. Remember, carryover cooking will also occur once you remove it from the oven, so it’s better to undercook slightly than overdo it.

For the veggies, be careful not to overcrowd the baking sheet, as this can lead to steaming rather than roasting. If your vegetables aren't browning, try increasing the oven temperature by 25°F (about 15°C) and keep an eye on them. You'll want them to be golden and slightly crisp on the edges for the best flavor and texture.

Making This Recipe Your Own

One of the joys of this recipe is its versatility. Beyond using seasonal vegetables, consider experimenting with different types of fish such as trout or cod if salmon isn’t available. Each fish has its distinct flavor profile and texture, but the cooking method remains essentially the same. Adjust the marinade to suit your preference—try adding a touch of honey or mustard for a sweet or tangy kick.

If you're looking for a low-carb option, consider replacing traditional mixed vegetables with zucchini noodles or cauliflower rice. Both will absorb the delicious marinade flavors and add a healthy twist. You can also enhance your dish by topping it with toasted nuts or a sprinkle of feta cheese for added crunch and depth.

Questions About Recipes

→ Can I use frozen salmon?

Yes, just make sure to thaw it completely before marinating and cooking.

→ What vegetables work best for this recipe?

You can use any seasonal vegetables like broccoli, carrots, or snap peas. Just ensure they have similar cooking times.

→ How do I know when the salmon is done?

The salmon should be opaque and flake easily with a fork. An internal temperature of 145°F (63°C) is ideal.

→ Can I prepare this dish ahead of time?

You can marinate the salmon a few hours in advance and chop the vegetables, but it’s best to bake them just before serving.