This Baked Salmon with Lemon and Roasted Vegetables is a balanced, flavourful meal that comes together effortlessly. The salmon bakes until tender and flaky, while the vegetables caramelise to perfection. A squeeze of fresh lemon juice ties it all together, creating a vibrant dish that’s ideal for both weeknight suppers and special occasions.
Ingredients
- 4 salmon fillets (about 150g each), skin on or off
- 2 tablespoons olive oil, plus extra for drizzling
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 lemon, zest and juice (plus extra slices if desired)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano or thyme (optional)
- 2 cups mixed vegetables, chopped (e.g. courgettes, bell peppers, onions, broccoli florets)
- 1 cup cherry tomatoes, whole or halved
Optional Additions
- Chilli flakes for a hint of spice
- Fresh herbs (basil, dill, or parsley) for garnish
- Feta cheese, crumbled over the vegetables
Instructions
1. Preheat the Oven
Preheat your oven to 200°C (400°F). Line a large baking tray or dish with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Vegetables
Chop the mixed vegetables into similar-sized pieces so they cook evenly. Place them on the prepared baking tray and drizzle with 1 tablespoon olive oil. Season with a pinch of salt and pepper, tossing to coat. Spread them out in a single layer.
3. Begin Roasting Vegetables
Place the tray of vegetables in the oven and roast for about 10–15 minutes, depending on the size of the pieces. This gives them a head start before adding the salmon, ensuring everything finishes cooking at the same time.
4. Season the Salmon
In a small bowl, combine:
- 1 tablespoon olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Zest of 1 lemon
- Juice of 1/2 lemon (or more to taste)
- 2 cloves minced garlic
- 1 teaspoon dried oregano or thyme (if desired)
Pat the salmon fillets dry with kitchen paper. Brush or spoon the seasoned mixture evenly over each fillet.
5. Add Salmon to the Tray
Remove the vegetables from the oven. Push them to one side of the tray (or arrange them around the edges), leaving space in the centre. Place the salmon fillets on the tray, skin side down if using skin-on fillets. Scatter the cherry tomatoes around the salmon if you’re using them.
6. Bake Until Cooked Through
Return the tray to the oven and bake for an additional 12–15 minutes, or until the salmon is opaque and flakes easily with a fork. Thicker fillets may require a minute or two more. Keep an eye on the vegetables, stirring them if necessary to avoid burning.
7. Finish and Serve
Remove the tray from the oven. If you want extra lemony flavour, squeeze the juice of the remaining half lemon over the salmon and vegetables. Let the salmon rest for a minute or two, then plate up.
Serving Suggestions
- Garnish with fresh herbs like dill, parsley, or basil for a burst of colour.
- Accompany with wholegrain rice, quinoa, or crusty bread for a more substantial meal.
- Drizzle an additional olive oil or balsamic glaze over the veggies if you prefer.
Tips for Perfect Baked Salmon
- Choose fresh salmon: Look for firm, moist fillets with a mild aroma.
- Season well: Salmon benefits from tangy flavours like lemon and aromatic herbs.
- Cook to the right temperature: For best results, check the salmon at around 12 minutes and remove it from the oven when it reaches an internal temperature of about 63°C (145°F) in the thickest part.
- Experiment with vegetables: Courgettes, asparagus, carrots, or sweet potatoes also work well, but adjust roasting times for denser veggies.
Baked Salmon with Lemon and Roasted Vegetables offers a healthy blend of omega-3 fatty acids, essential nutrients, and bright flavours. Enjoy the simplicity of a one-pan dish that feels sophisticated enough for a dinner party yet accessible for any night of the week.
