Baked Salmon with Roasted Vegetables
This flavorful dish combines flaky baked salmon with tender roasted vegetables for a nutritious and satisfying meal. Seasoned with garlic, rosemary and lemon, this recipe is the perfect balance of savory and tangy.
ingredients
- 4 salmon fillets (4-6 oz each)
- 1 lb asparagus, trimmed
- 1 pint cherry tomatoes
- 1 large zucchini, sliced
- 3 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 1 lemon, sliced
- 2 tbsp olive oil
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 400°F.
- 2.
Arrange the asparagus, cherry tomatoes, and zucchini on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes, or until the vegetables are tender and slightly charred.
- 3.
While the vegetables are roasting, prepare the salmon. Place the fillets in a baking dish and season with garlic, rosemary, lemon, salt, and pepper. Top with lemon slices.
- 4.
Bake the salmon for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- 5.
Serve the salmon with the roasted vegetables on the side.
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