This Roasted Salmon with Vegetables recipe is a lifesaver when you’re short on time. With salmon filets, a medley of fresh veggies, and simple seasonings, you can have a heart-healthy, wholesome dinner for two on the table in 30 minutes or less!
Salmon is a rich source of omega-3 and omega-6 fatty acids, so I eat it often and cook it in various ways.
Roasting salmon is my go-to method when I want something quick, healthy, and delicious. While the salmon bakes, I saute some fresh vegetables, and it’s as simple as that!
I let the naturally rich, buttery salmon flavor shine for this roasted salmon recipe and kept the spices simple.
Roasting the salmon gives it a slightly sweet, smoked flavor that pairs perfectly with crisp-tender vegetables. I went with onion, zucchini, and tomatoes this time, but use a blend of vegetables you love.
Why You’ll Love This Recipe
- It’s a no-fuss healthy salmon dinner for two.
- This roasted salmon with vegetables is perfect for busy weeknights because it’s ready in 30 minutes or less.
- You can customize this easy recipe with your favorite spices and veggies.
Now, we are about 25 minutes into making this Roasted Salmon with Veggies, and the fish and vegetables should be almost ready.
Ingredients You’ll Need
- Salmon fillets (skin-on): Fresh, never frozen wild-caught salmon is best, but use what’s available. You can use frozen farm-raised salmon fillets but thaw them first before roasting them.
- Extra-Virgin Olive oil: A hearty, healthy cooking fat will add flavor and moisture to the fillets and the veggies. You can also use avocado oil.
- Seasonings: I kept it simple with dried basil, dried oregano, garlic powder, and salt. Feel free to adjust the spices as you see fit.
- Lemon & chives: for serving. A squeeze of fresh lemon juice brightens up every flavor.
- Vegetables: Red onion, zucchini, grape or cherry tomatoes, or any combination of fresh veggies. This is an excellent opportunity to clean out the fridge! Keep in mind some vegetables (like potatoes, hard squash, and root veggies) take longer to cook.
How To Make Roasted Salmon with Vegetables
- Prepare to roast the salmon: Preheat your oven to 350F and grease a large baking sheet with olive oil. Rinse the salmon fillets and pat them dry with a paper towel.
- Season the salmon fillets: Rub the fillets with olive oil and season with salt. Place the fillets on the baking sheet, skin facing down. In a small bowl, mix the dried basil, dried oregano, and garlic powder and rub the mixture evenly onto the flesh.
- Roast the salmon fillets: Place the baking dish in the oven and roast until the fish is cooked through.
- Saute the vegetables: While the salmon bakes, heat oil in a large pan and cook the onion until soft and fragrant. Then, add the zucchini and tomatoes, season with salt, and cook, stirring occasionally, until the zucchini is fork-tender and the tomatoes start to burst.
- Plate and serve: Divide the veggies between two shallow dishes. Place the salmon pieces on top of the vegetables. Garnish with chopped chives and serve with lemon wedges. Enjoy!
If your salmon is frozen, do not try to thaw it quickly with hot water or in the microwave. Thaw it in the fridge or let it sit under cool running water.
Bring the salmon fillets to room temperature before roasting to cook evenly.
Cover the baking dish with foil to lock in all moisture to make moist, flaky salmon fillets.
Variations & Serving
Swap the spices – Mild salmon is the perfect canvas for essentially any flavor. Italian seasoning, blackened seasoning, lemon pepper, garlic & herb, and seasoned salt are good options.
Switch up the veggies – Use whatever’s in the fridge! In addition to onion, zucchini, and tomato, throw in bell peppers, broccoli florets, green beans, squash, brussels sprouts, mushrooms, asparagus, etc.
Add potatoes – Toss diced potatoes, potato wedges, or quartered baby potatoes in olive oil. Season them in salt and arrange around the salmon in the baking dish. When cooked through, remove the salmon from the dish, and return the potatoes to the oven if they need more time.
Storing & Freezing
- Storing: Salmon with vegetables is best served immediately while the fish is still moist and juicy. If you have any extra, keep it in an airtight container in the fridge for 1 to 2 days. Store the vegetable separately for 2 to 3 days.
- Reheating: can make salmon dry and chewy, so enjoy the leftovers chilled over a simple romaine salad with veggies or fresh vegetable salad.
- Freezer: Roasted salmon can technically be frozen for 2 to 3 months, but the texture and flavor won’t be the same once thawed. It’s best to enjoy salmon freshly roasted.
Frequently Asked Questions
What temperature should you bake salmon?
Salmon baked at 350F yields consistently soft and juicy fillets that flake easily with a fork. You can also bake it at 375F but the baking time will be shorter so make sure to keep an eye on it so it doesn’t overcook.
Can I use this method to roast a different fish?
Yes! Pollack, hake, halibut, and cod are delicious when roasted. Choose thick, meaty fillets for the best results.
More Veggies to Serve with Salmon
- Instant Pot Steamed Vegetables
- Pease and Carrots
- Roasted Root Vegetables
- Sauteed Zucchini with Garlic
- New Potato Salad
- 2 1/2 Tbsp olive oil
- 2 salmon fillets with skin (about 1/2 pound each)
- 1/4 tsp dried basil
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- salt to taste
- lemon slices and fresh chives to serve
For the sauteed veggies:
- 1/2 large red onion, thinly sliced
- 2 zucchini, chopped
- 2 cups /1 pint grape tomatoes
- Preheat the oven to 350F. Oil a baking dish with 1 tablespoon of olive oil.
- In a small bowl, combine the dried basil, dried oregano, and garlic powder.
- Rinse the salmon fillets and pat them dry with a paper towel. Rub the filets with 1/2 tablespoon of olive oil and season with salt. Place the fillets on the baking dish skin down. Rub the herbs mixture evenly on the pink side of the filets.
- Place the baking dish in the oven and roast for about 20 to 25 minutes until the fish is cooked through.
- To make the sauteed veggies, heat 1 tablespoon of olive oil in a large pan. Add the onion and cook, stirring occasionally, until onion is translucent, for about 5 minutes. Add the zucchini and grape tomatoes. Season the vegetables with salt and cook, stirring occasionally until zucchini is cooked through and the tomatoes start to pop, for about 8 to 10 minutes.
- Serve with lemon slices.
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Nutrition InformationYield 2 Serving Size 1/2 of recipe
Amount Per Serving Calories 701Total Fat 48.3gSaturated Fat 9.5gTrans Fat 0gUnsaturated Fat 31.8gCholesterol 124.7mgSodium 305.8mgCarbohydrates 16.8gFiber 4.8gSugar 11.1gProtein 50.7g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.