Speedy One-Pan Salmon and Roast Vegetables
Enjoy a delightful and healthy Speedy One-Pan Salmon and Roast Vegetables meal, perfect for a quick and easy dinner. This recipe is ready in under 30 minutes, making it ideal for busy weeknights.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 4 salmon fillets about 6 oz each, skin on or off, wild-caught if possible
- 3 cups broccoli florets cut into bite-sized pieces
- 1 bunch asparagus spears about 1 lb, trimmed
- 1 pint cherry or grape tomatoes halved
Seasoning & Garnish
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika smoked paprika recommended
- 0.5 teaspoon dried dill
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
- 1 lemon for slicing and serving
- Fresh parsley or dill for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Combine broccoli, asparagus, and halved tomatoes in a bowl with 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper. Toss to coat.
- Spread the seasoned vegetables on one side of the prepared baking sheet.
Cooking
- Pat salmon fillets dry and place them on the other side of the baking sheet, ensuring space between each fillet.
- Drizzle the remaining 1 tablespoon of olive oil over the salmon, then sprinkle with salt, pepper, and dried dill.
- Roast for 12-15 minutes, or until salmon is cooked through and flakes easily, and vegetables are tender-crisp and slightly caramelized.
Serving
- Remove the baking sheet from the oven, squeeze fresh lemon juice over the salmon and vegetables, and garnish with fresh parsley or dill if desired.
- Serve immediately for best enjoyment.
Notes
Cooking time may vary based on salmon thickness and oven. For crispy skin, consider broiling for the last minute or two.