This supper brings together tender salmon and fragrant seasonal vegetables under a light citrus-and-herb finish. Everything roasts on one sheet pan, so you get very little fuss and plenty of flavour. The salmon stays beautifully juicy thanks to the right baking temperature and a touch of olive oil, while lemon lifts the natural sweetness of both fish and vegetables.
Ingredients
- Salmon fillet — 600g (1 lb 5 oz)
- Zucchini — 1 medium (about 250g / 9 oz)
- Bell pepper — 1 medium (150g / 5 oz)
- Cherry tomatoes — 200g (7 oz)
- Red onion — 1 small (80g / 3 oz)
- Garlic — 2 cloves
- Lemon — 1/2
- Olive oil — 2 tbsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Smoked paprika — 1 tsp
- Dried thyme — 1/2 tsp
- Fresh parsley — 10g (about 1/4 cup)
How to make it
- Preheat the oven to 200°C (392°F) and line a sheet pan with parchment paper.
- Prepare the vegetables: slice the zucchini into 1/2-inch half-moons, cut the pepper into strips, slice the onion into wedges, and halve the cherry tomatoes. Finely chop the garlic.
- Spread the vegetables on the sheet pan, add 1 tbsp olive oil, half the salt, pepper, paprika, and thyme. Toss to coat.
- Pat the salmon dry, season with the remaining salt, pepper, and paprika, then drizzle with the remaining 1 tbsp olive oil. Arrange it on top of the vegetables, skin-side down.
- Add the lemon wedges to the pan. Roast for 15 to 18 minutes, until the salmon is just cooked through and still succulent. For a browned top, broil for 2 to 3 minutes at the end.
- Transfer to plates, rest for 2 to 3 minutes, scatter with chopped parsley, and serve with the pan juices spooned over the top.
Nutritional information
| Nutritional value per serving | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 32 g |
| Fat | 28 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
| Sugars | 6 g |
| Sodium | 1.2 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- To keep the salmon succulent, do not overcook it: when pressed, it should flake into large pieces and still have a faint blush in the center.
- Choose vegetables of similar thickness so they roast evenly. Denser vegetables such as carrots, broccoli, or cauliflower should be sliced thinner or added 5 minutes earlier.
- Swap the seasonings as you like: use rosemary instead of thyme, a fish seasoning blend instead of paprika, or add a pinch of chilli flakes for heat.
- Serve with couscous, quinoa, or roasted potatoes. Leftovers are excellent cold in a salad with leafy greens.
- For skinless salmon, roast the fillet on parchment brushed with oil and lift it off carefully with a spatula so it does not stick.
Frequently asked questions
How do I know the salmon is done without a thermometer?
The flesh should flake easily with a fork into large pieces and no longer look translucent. When pressed, it gives off clear juices, while the centre stays moist.
Can I replace zucchini with other vegetables?
Yes, use broccoli, green beans, asparagus, or cauliflower. Just keep in mind that denser vegetables may need to be cut thinner or roasted 3 to 5 minutes longer.
What temperature and oven setting give a nicely browned finish?
Roast at 200°C (392°F) using conventional top-and-bottom heat. For a more golden finish, broil for 2 to 3 minutes at the end, placing the tray closer to the top element.