This roasted salmon and vegetable combination is packed with flavor and easy to prepare.
Sheet-Pan Roasted Salmon and Vegetables
Active Time: 35 minutes Total Time: 55 minutesServes 12
- 1 pound fingerling potatoes, halved lengthwise
- 2 tablespoons olive oil
- 5 cloves garlic, coarsely chopped
- 1/2 teaspoon sea salt, divided
- 1/2 teaspoon ground pepper, divided
- 4 (5- to 6-inch) skinless salmon fillets
- 2 medium red, yellow, or orange bell peppers, cut into rings
- 2 cups cherry tomatoes
- 1 1/2 cups chopped fresh parsley (1 bunch)
- 1/4 cup pitted Kalamata olives, halved
- 1/4 teaspoon finely chopped fresh oregano or 1 tablespoon dried oregano, crushed
- 1 lemon
Combine, in the same bowl, bell peppers, tomatoes, parsley, olives, oregano, and 1/8 teaspoon each salt and ground pepper. Drizzle with remaining 1 tablespoon oil; toss to coat.
Sprinkle salmon with remaining 1/4 teaspoon each salt and ground pepper. Spoon bell pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes.
Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.
Recipe nutrition per serving: 422 calories, 19 g total fat, 2 g saturated fat, 78 mg cholesterol, 32 g carbohydrates, 6 g fiber, 7 g total sugars, 33 g protein, 593 mg sodium, 1,741 mg potassium, 4 mg iron, 131 mcg folate, 104 mg calcium, 2,990 IU vitamin A, 233 mg vitamin C.
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2/15/2024
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