Description
A delightful dish featuring crispy salmon fillets marinated in lemon and garlic, served with vibrant roasted vegetables.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 4 cloves garlic, minced
- 4 tablespoons olive oil (divided)
- 2 medium zucchini, sliced into half-moons
- 2 bell peppers (1 red, 1 yellow), sliced into strips
- 1 cup cherry tomatoes, halved
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the fresh lemon juice, minced garlic, 2 tablespoons of olive oil, salt, and black pepper.
- Place the salmon fillets in a shallow dish or resealable plastic bag and pour the marinade over them. Let marinate for 15-20 minutes.
- On a large baking sheet, combine the sliced zucchini, bell peppers, and halved cherry tomatoes. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and black pepper.
- Push the vegetables to one side of the baking sheet and place the marinated salmon fillets skin-side down on the other side.
- Roast in the oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily, and the vegetables are tender.
- Remove from the oven, garnish with fresh parsley if desired, and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes.
- For freezing, wrap salmon tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with veggies
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: salmon, lemon, garlic, veggies, healthy dinner, crispy salmon