Sheet-Pan Roasted Salmon & Vegetables
This Sheet-Pan Roasted Salmon with Vegetables packs a flavor punch. Tender salmon bakes alongside colorful veggies, all on a single pan for effortless cleanup. Enjoy a nutritious and delicious meal in no time!
Yields:
4 servings
Prep Time:
35 Mins
Cook Time:
20 Mins
Total Time:
55 Mins
Ingredients
1 pound fingerling potatoes, halved lengthwise
2 tablespoons olive oil
5 garlic cloves, coarsely chopped
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
4 5 to 6-ounce fresh or frozen skinless salmon fillets
2 medium red, yellow and/or orange sweet peppers, cut into rings
2 cups cherry tomatoes
1 ½ cups chopped fresh parsley (1 bunch)
¼ cup pitted kalamata olives, halved
¼ cup finely snipped fresh oregano or 1 Tbsp. dried oregano, crushed
1 lemon
Instructions
Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with garlic and 1/8 tsp. of the salt and black pepper; toss to coat. Transfer to a large rimmed baking sheet; cover with foil. Roast 30 minutes.
Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and 1/8 tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat.
Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp. salt and black pepper. Spoon sweet pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes.
- Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.
Nutritional Info
Calories
422
Fat
19 G
Cholest
78 MG
Sodium
593 MG
Carbs
32 G
Fiber
6 G
Protein
33 G
Please note that these values are approximate and can vary based on factors such as specific ingredient brands, portion sizes, and any modifications made to the recipe. The information does not include optional ingredients.
