Lemon-Garlic Baked Salmon with Herbed Steamed Broccoli & Carrots
Enjoy a healthy and flavorful meal with this Lemon-Garlic Baked Salmon, perfectly paired with herbed steamed broccoli and carrots. Quick to prepare and packed with nutrients, it's an ideal weeknight dinner.
Equipment
- Oven
- Small bowl
- Parchment-lined baking sheet
- Pot
- Steamer basket
- Serving plates
Ingredients
For the Salmon
- 2 salmon fillets (6-ounce), skin on or off
- 1 tablespoon olive oil
- lemon half thinly sliced, half for juice
- 2 cloves garlic minced
- 1/2 teaspoon dried dill
- Salt and freshly ground black pepper to taste
For the Steamed Vegetables
- 2 cups broccoli florets
- 1 cup baby carrots sliced or whole
- 1 tablespoon olive oil (for tossing after steaming)
- 1 tablespoon fresh parsley chopped (or other fresh herb like chives)
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and pat the salmon fillets dry. In a small bowl, combine 1 tbsp olive oil, minced garlic, dried dill, salt, and pepper.
- Place salmon on a parchment-lined baking sheet, spoon the mixture over each fillet, and top with lemon slices.
- Wash and chop broccoli into florets; slice carrots if necessary.
Cooking
- Bring 1-2 inches of water to a boil in a pot with a steamer basket. Add broccoli and carrots, cover, and steam for 5-7 minutes until tender-crisp.
- While vegetables steam, bake salmon in the preheated oven for 12-15 minutes, until cooked through and flaky.
- After steaming, transfer vegetables to a bowl and toss with 1 tbsp olive oil, fresh parsley, salt, and pepper.
Serving
- Serve the baked salmon and herbed steamed vegetables on plates. Squeeze fresh lemon juice over everything before serving immediately.
Notes
The cooking time for salmon can vary based on thickness; check for an internal temperature of 145°F (63°C). Fresh herbs like chives can be used instead of parsley for variety.