Baked salmon and vegetables
Amina Šeta
28.06.2024
Salmon with roasted vegetables is a perfect lunch for lovers of healthy and delicious food. This combination is rich in nutrients, including omega-3 fatty acids from salmon and vitamins and minerals from vegetables. The salmon is juicy, aromatic and lightly seasoned, while the vegetables are crunchy and full of flavor, thanks to baking in the oven.
This meal is ideal for a light but filling lunch that will fill you with energy and provide you with the necessary nutrients for the rest of the day.
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Ingredients
Adjust Servings
| 300g fresh or frozen salmon fillets | |
| 350g potatoes, peeled or cut in half lengthwise | |
| 2 medium red, yellow and/or orange sweet peppers, cut into rings | |
| 2 cups of cherry tomatoes | |
| 2 spoons of olive oil | |
| 1 ½ cups of fresh parsley, finely chopped | |
| ¼ cup of finely chopped fresh oregano or 1 tablespoon of dried oregano | |
| 1 lemon | |
| 1 spoon of garlic powder | |
| pepper, Himalayan salt to taste |
Directions
1.
Heat the oven to 220°C.
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2.
Place the peeled and sliced potatoes in a large bowl. Drizzle with 1 tablespoon of oil and sprinkle with garlic powder, salt and pepper; mix all the ingredients.
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3.
Transfer to a pan and cover with foil. Bake for 30 minutes.
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4.
Meanwhile, thaw the salmon fillets, if frozen. Rinse the salmon; dry it with a clean towel or cloth. Mix sweet peppers, tomatoes, parsley, oregano, salt and pepper in the same bowl. Drizzle with the remaining 1 tablespoon of oil.
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5.
Spoon the mixture of sweet peppers over the potatoes and place the salmon on top. Bake without foil for another 10-15 minutes.
Squeeze the lemon juice over the salmon and vegetables. Sprinkle with grated lemon zest.
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