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- 4 salmon fillets (about 6 oz each) - 2 cups cherry tomatoes, halved - 1 zucchini, sliced into half-moons - 1 red bell pepper, sliced into strips - 1 yellow bell pepper, sliced into strips - 3 tablespoons olive oil For this dish, I love using salmon fillets. They are rich in flavor and healthy. The cherry tomatoes add sweetness, while zucchini and bell peppers bring crunch and color. Olive oil is essential for roasting. It adds taste and helps the veggies cook perfectly. - 1 lemon, zested and juiced - 4 cloves garlic, minced - 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme) - 1 tablespoon fresh dill, chopped (or 1 tsp dried dill) - Salt and pepper, to taste Lemon zest and juice brighten the dish. Garlic gives it depth. I like using fresh thyme and dill for a fresh taste. They pair well with salmon. Salt and pepper are key for balancing flavors. - Lemon wedges - Fresh parsley, chopped I always serve this dish with lemon wedges. They add a zesty kick. Fresh parsley not only looks nice, but it also enhances the flavor. Together, they make the meal pop visually and taste-wise. 1. Preheat your oven to 400°F (200°C). This step is key to getting a nice bake. 2. On a large baking sheet, arrange the cherry tomatoes, zucchini, and bell peppers. 3. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. 4. Add half of the minced garlic and toss to mix well. 1. Create space in the center of the baking sheet for the salmon fillets. Place them skin-side down. 2. In a small bowl, mix the remaining olive oil, lemon zest, lemon juice, thyme, dill, salt, pepper, and the rest of the minced garlic. 3. Brush this flavorful mixture generously over the salmon fillets. 1. Bake in the preheated oven for 15-20 minutes. Check that the salmon is cooked through and flakes easily with a fork. The veggies should be tender. 2. Once done, take it out of the oven and let it rest for 5 minutes. This helps the flavors settle before serving. To check if your salmon is done, look for it to flake easily with a fork. The flesh should be opaque and not translucent. For alternative cooking methods, you can grill or pan-sear the salmon. Just make sure it cooks through evenly. When choosing vegetables, pick ones that are in season. Seasonal veggies taste better and are often more affordable. For roasting times, softer veggies like zucchini cook faster than harder ones like bell peppers. Adjust cooking times based on what you choose. Adding spices can really boost flavor. Try a pinch of paprika or a dash of cayenne for heat. If you don’t have fresh herbs, dried ones will work too. Just use less, as dried herbs are stronger than fresh ones. {{image_2}} You can swap salmon for other fish like cod or tilapia. These fish cook well and have a mild flavor. They will absorb the lemon and herb mix nicely. If you prefer chicken, use boneless, skinless chicken breasts. They take about the same time to cook as salmon. For a plant-based option, use firm tofu. Make sure to press it to remove extra water. Tofu will soak up all the tasty juices. You can add root vegetables to this dish for extra flavor and texture. Carrots or sweet potatoes work great. Just chop them into small pieces so they cook evenly. You can also try green veggies like asparagus or green beans. They add a nice crunch and bright color to the bake. Want to change up the taste? Try using different citrus fruits. Lime or orange can give the dish a fresh twist. You can also explore international spice blends. For example, a dash of curry powder or za'atar can bring new flavors to your salmon bake. Don't be afraid to mix and match your favorite spices! For leftover One-Pan Lemon Herb Salmon Veggie Bake, use airtight containers. Glass or plastic containers both work well. Make sure to cool the dish before sealing. Store it in the fridge for up to three days. This keeps the salmon and veggies fresh. To reheat, the best method is using the oven. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them loosely with foil to keep moisture in. Heat for about 10 to 15 minutes. This helps maintain the flavor and texture of the dish. You can freeze this dish if you want to save some for later. For best results, freeze the components separately. Place salmon and veggies in freezer-safe bags. Remove as much air as possible. They can last up to two months in the freezer. When ready to enjoy, thaw overnight in the fridge. Reheat in the oven or microwave. This way, you can savor your meal without losing any taste. You should bake salmon fillets for 15 to 20 minutes at 400°F. This time allows the salmon to cook fully and flake easily with a fork. The key is to check for doneness. The salmon should be opaque and have a soft texture. If you like your salmon less cooked, you can remove it closer to 15 minutes. Yes, you can use frozen salmon! Just add a few extra minutes to the cooking time. For frozen fillets, bake for 20 to 25 minutes. Make sure to check the center for doneness. If it's still raw, give it a few more minutes. Thawing the salmon is not necessary, but it will cook more evenly if you do. You can serve many tasty sides with this dish. Here are some great options: - Quinoa or rice for a filling base - A fresh green salad for crunch - Roasted potatoes for a hearty touch - Garlic bread for some extra flavor - Steamed broccoli or asparagus for more veggies These sides will complement the salmon and veggies perfectly! In this post, we covered how to bake a delicious salmon veggie meal. We looked at key ingredients, including fresh salmon, vegetables, and herbs. I shared step-by-step instructions to guide you through preparation and baking. You also learned helpful tips, variations, and storage information. Baking salmon with veggies is simple and rewarding. You can easily customize it to your taste. Enjoy your cooking adventure, and remember, great meals start with fresh ingredients!

One-Pan Lemon Herb Salmon Veggie Bake

Elevate your dinner game with this easy One-Pan Lemon Herb Salmon Veggie Bake! Perfect for busy weeknights, this delicious recipe combines fresh salmon with vibrant veggies and zesty lemon flavors, all cooked together in just 30 minutes. Discover how simple ingredients can create a nutritious and tasty meal. Click through for the full recipe and take your cooking skills to the next level!
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Ingredients
  

4 salmon fillets (about 6 oz each)

2 cups cherry tomatoes, halved

1 zucchini, sliced into half-moons

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

3 tablespoons olive oil

1 lemon, zested and juiced

4 cloves garlic, minced

1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)

1 tablespoon fresh dill, chopped (or 1 tsp dried dill)

Salt and pepper, to taste

Lemon wedges, for serving

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, arrange the cherry tomatoes, zucchini, and bell peppers. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and half of the minced garlic. Toss to combine.

      Create space in the center of the baking sheet and place the salmon fillets skin-side down.

        In a small bowl, mix the remaining olive oil, lemon zest, lemon juice, thyme, dill, salt, pepper, and the rest of the minced garlic. Brush this mixture generously over the salmon fillets.

          Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.

            Once done, remove from the oven and let rest for 5 minutes before serving.

              Plate the salmon alongside the roasted vegetables, garnished with fresh parsley and lemon wedges.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4