Roasted Vegetables topped with Cooked Salmon

Roasted Vegetables topped with Cooked Salmon is a vibrant and nutritious dish that perfectly combines the richness of salmon with a colorful medley of seasonal vegetables. This delightful meal not only offers a feast for the eyes but also packs a punch of flavors and health benefits, making it ideal for family dinners or special gatherings. With easy preparation and quick cooking time, you can enjoy a wholesome dish that satisfies both taste buds and dietary needs. Serve this elegant dish with your favorite grains or salads for added texture and nutrition.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Cuisine: American Keyword: Feel free to customize the vegetable mix according to your preferences or seasonal availability. For added flavor, try marinating the salmon in lemon juice or your favorite herbs before cooking. Servings: Serves 4 Calories: 430kcal Author: Tisha

Ingredients

2 cups broccoli florets
2 cups bell peppers, sliced (mixed colors)
2 cups zucchini, sliced
1 medium red onion, sliced
3 tablespoons olive oil
4 salmon fillets (6 ounces each)
Salt and pepper to taste
1 lemon, sliced
Fresh parsley for garnish

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, combine broccoli, bell peppers, zucchini, and red onion. Drizzle with olive oil and season with salt, pepper, and Italian herbs. Toss to coat.
Spread the vegetable mixture on a baking sheet in a single layer and roast for 20-25 minutes until tender.
While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Season salmon fillets with salt and pepper. Cook skin-side down for 5-6 minutes; flip carefully and cook for another 4-5 minutes until flaky.
Serve roasted vegetables topped with salmon garnished with lemon slices and parsley.

Nutrition