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5 from 48 votes

Salmon with Vegetables

Citrusy and flavorful baked salmon with vegetables. This recipe is easy, quick, and healthy. It makes the perfect weeknight dinner!
Prep Time10 minutes
Active Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Gluten Free, Halal
Keyword: one pan, quick, salmon and veggies, salmon with vegetables
Yield: 2 People
Calories: 696kcal

Ingredients

Metric - US Customary
  • 60 ml of Olive Oil
  • 2 tablespoons of Lemon Juice
  • ½ teaspoon of Salt
  • ¼ teaspoon of Black Pepper
  • 1 Clove of Minced Garlic
  • 1 teaspoon of Dried Oregano
  • 1 teaspoon of Dried Basil
  • 520 grams of Salmon Fillet (2 Pieces, with skin removed)
  • 1 Green Capsicum (Chopped Lengthwise)
  • 1 Yellow Capsicum (Chopped Lengthwise)
  • ½ cup of halved cherry tomatoes
  • 1 Onion (Chopped Lengthwise)
  • Handful of Basil
  • Sliced Lemons (Optional)

Instructions

  • Preheat the oven to 210°C (410°F)
  • Mix and combine the olive oil, lemon juice, salt, black pepper, minced garlic, dried oregano, and dried basil in a cup.
  • Align a baking pan with parchment paper and add the two salmon fillets. Pour half of the olive oil marinade on the salmon and then flip them to the other side and pour the remaining mixture.
  • Then, evenly spread the green capsicum, cherry tomatoes, and onions across the baking pan. Now add the basil and sliced lemons. Cover the pan with aluminum foil.
  • Bake the salmon for 20 minutes. Then carefully remove the aluminum foil and cook the salmons for another 10 minutes.

Nutrition

Serving: 1Serving | Calories: 696kcal | Carbohydrates: 15g | Protein: 54g | Fat: 47g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Cholesterol: 143mg | Sodium: 715mg | Potassium: 1691mg | Fiber: 3g | Sugar: 5g | Vitamin A: 640IU | Vitamin C: 178mg | Calcium: 65mg | Iron: 3mg