Baked Salmon with Vegetables

Ingredients

For the Salmon

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried parsley

For the Vegetables

• 1 bunch asparagus
• 2 carrots, sliced
• 1 cup cherry tomatoes
• 1 lemon, sliced
• 1 tablespoon olive oil

For Serving

• Cooked rice
• Quinoa
• Optional: fresh parsley

Instructions

Step 2: Season the Vegetables

Place asparagus, carrots, tomatoes, and lemon slices on the baking sheet. Drizzle with olive oil and season lightly.

Step 3: Season the Salmon

Place salmon fillets on the sheet. Brush with olive oil, lemon juice, garlic, salt, pepper, and parsley.

Step 4: Bake

Bake for 18–20 minutes, or until the salmon reaches 145°F in the thickest part and flakes easily with a fork.

Step 6: Serve

Serve with rice, quinoa, or a fresh salad.

How to Store Leftovers

Cool Baked Salmon with Vegetables promptly and refrigerate it in a shallow covered container. Use seafood leftovers within 2 to 3 days and keep fresh garnishes separate.

How to Reheat

Reheat Baked Salmon with Vegetables covered in a 325°F oven until hot, uncovering briefly if roasted edges need to dry. Heat seafood only as long as necessary.

What to Serve With It

• Rice or quinoa
• A lemony green salad
• Roasted potatoes
• Extra lemon wedges

Common Mistakes to Avoid

• Crowding the tray.
• Cutting dense vegetables too large to finish with the protein.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions