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Lemon Garlic Salmon with Roasted Vegetables

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salmon
  • 4 salmon fillets (about 6 oz each)
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice (freshly squeezed)
  • 2 teaspoons lemon zest
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme or rosemary
  • Salt and pepper to taste
  • For the Roasted Vegetables
  • 1 cup broccoli florets
  • 1 cup chopped zucchini
  • 1 cup cherry tomatoes
  • 1 red bell pepper, sliced
  • 1 cup carrots, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs
  • Salt and pepper to taste

Instructions
 

  • Prepare the Marinade : In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
  • Marinate the Salmon : Place salmon fillets on a lined baking sheet. Spoon the marinade generously over each fillet. Let rest for 10–15 minutes while preparing vegetables.
  • Prepare the Vegetables : In a large bowl, combine broccoli, zucchini, tomatoes, bell pepper, and carrots. Drizzle with olive oil, garlic powder, Italian herbs, salt, and pepper. Toss to coat evenly.
  • Arrange and Bake : Spread vegetables around the salmon on the baking sheet. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until salmon flakes easily with a fork and vegetables are tender.
  • Serve : Plate salmon with a generous portion of roasted vegetables. Squeeze fresh lemon over the top if desired.