Mediterranean Baked Salmon with Lemon, Herbs and Roasted Vegetables
This vibrant Mediterranean-style salmon pairs tender, omega-3-rich fatty fish with fiber-filled vegetables, olive oil, lemon and fresh herbs. It is a satisfying, nutrient-dense meal with plenty of…
Ingredients
- 4 fillets, about 170 g each skin-on salmon fillets
- 4 cups broccoli florets
- 2 cups cherry tomatoes
- 1 medium, cut into wedges red onion
- 3 tablespoons extra-virgin olive oil
- 3 cloves, finely grated or minced garlic
- 1 large lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/4 cup, chopped fresh parsley
- 1/3 cup, halved pitted Kalamata olives
Instructions
- Preheat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper.
- Place the broccoli, cherry tomatoes and red onion on the baking sheet. Toss with 2 tablespoons of the olive oil, half of the garlic, the oregano, smoked paprika, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Roast the vegetables for 12 minutes, stirring once, until they begin to soften and lightly brown.
- Pat the salmon dry. Rub the fillets with the remaining olive oil and garlic, then season with the remaining salt and pepper. Finely grate half of the lemon zest over the fish and cut the lemon into wedges.
- Push the vegetables to the sides of the pan and place the salmon in the center, skin-side down. Roast for 10 to 13 minutes, depending on thickness, until the salmon flakes easily and reaches 63°C (145°F) in the thickest part.
- Scatter the olives and parsley over the vegetables and salmon. Squeeze fresh lemon juice over everything and serve immediately with the lemon wedges.
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