What is One-Pan Lemon Herb Baked Salmon with Roasted Vegetables?
One-Pan Lemon Herb Baked Salmon with Roasted Vegetables is a wholesome, easy-to-make recipe that combines the bright flavors of lemon and fresh herbs with the heartiness of baked salmon and roasted vegetables. This dish is perfect for those seeking a nutritious meal without spending hours in the kitchen. The best part? It all cooks in one pan, minimizing cleanup and making it ideal for busy weeknights.
The Origin of One-Pan Lemon Herb Baked Salmon with Roasted Vegetables
Salmon is often featured in many cultures around the world due to its rich, fatty texture and nutritional benefits. The combination of salmon with roasted vegetables, especially with a zesty lemon and herb seasoning, is inspired by Mediterranean cuisine, which is known for its emphasis on healthy fats, fresh produce, and aromatic herbs. This recipe takes a traditional approach and modernizes it by simplifying the process while maintaining its delicious, nutritious qualities.
Ingredients with Quantity
For the Salmon:
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4 salmon fillets (skin-on or skinless, about 6 oz each)
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2 tablespoons olive oil
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2 tablespoons fresh lemon juice
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2 teaspoons lemon zest
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2 cloves garlic, minced
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1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
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1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
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1/2 teaspoon paprika
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Salt and black pepper, to taste
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Lemon slices (for garnish)
For the Vegetables:
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1 cup cherry tomatoes
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1 cup broccoli florets
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1 cup zucchini, sliced into half-moons
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1/2 red onion, sliced
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1 cup baby carrots (or regular carrots, sliced)
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon dried Italian seasoning (optional)
Step-by-Step Directions and Preparation Method
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil to make cleanup easier.
Step 2: Prepare the Vegetables
In a large bowl, toss the cherry tomatoes, broccoli florets, zucchini, red onion, and baby carrots with olive oil, garlic powder, salt, pepper, and optional Italian seasoning. Make sure the vegetables are well-coated with the seasoning mix.
Step 3: Prepare the Salmon
In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper. Lay the salmon fillets in the center of the prepared baking sheet. Brush the lemon herb mixture generously over each fillet and add lemon slices on top of the salmon for an extra burst of flavor.
Step 4: Bake
Place the baking sheet in the oven and bake for 15-18 minutes. The salmon should be cooked through and flake easily with a fork. The vegetables will also become tender and slightly caramelized. If needed, check the internal temperature of the salmon, which should reach 145°F (63°C).
Step 5: Serve
Remove the baking sheet from the oven and let it rest for a couple of minutes. Serve the salmon and roasted vegetables warm. Garnish with additional lemon slices or fresh herbs if desired.
Variations of One-Pan Lemon Herb Baked Salmon with Roasted Vegetables
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Swap the Vegetables: Feel free to swap out the vegetables to suit your preference or seasonal availability. Asparagus, green beans, bell peppers, and even sweet potatoes can work well in this dish.
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Add Some Spice: If you enjoy spicy flavors, consider adding a pinch of red pepper flakes to the salmon seasoning for an added kick.
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Use Other Fish: Although salmon is ideal for this recipe, you can substitute it with other firm fish such as trout or cod.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the vegetables and salmon separately in advance. Store them in airtight containers in the refrigerator for up to 24 hours. When ready to cook, just assemble and bake!
2. Can I use frozen salmon?
You can use frozen salmon, but it’s best to thaw it in the refrigerator overnight before cooking. Avoid cooking it straight from frozen for the best texture.
3. How do I know when the salmon is cooked properly?
Salmon is done when it reaches an internal temperature of 145°F (63°C) or flakes easily with a fork. Always check the thickest part of the fillet to ensure it’s fully cooked.
4. Can I use different herbs for the salmon?
Absolutely! Feel free to get creative with your herb selection. Fresh dill, rosemary, or parsley can be fantastic alternatives to oregano and thyme.
5. How do I store leftovers?
Store any leftover salmon and vegetables in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
Conclusion
One-Pan Lemon Herb Baked Salmon with Roasted Vegetables is not only a delicious and healthy meal but also one that is easy to prepare and requires minimal cleanup. The bright and zesty flavors of lemon, paired with fresh herbs, make the salmon a real standout, while the roasted vegetables complement the dish perfectly. Whether you are making this for a busy weeknight or as a weekend treat, this recipe is sure to become a family favorite. Enjoy the healthy goodness of this simple yet flavorful meal!
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One-Pan Lemon Herb Baked Salmon with Roasted Vegetables: A Flavorful and Healthy Meal
- Total Time: 30 mins
Description
One-Pan Lemon Herb Baked Salmon with Roasted Vegetables is a wholesome, easy-to-make recipe that combines the bright flavors of lemon and fresh herbs with the heartiness of baked salmon and roasted vegetables. This dish is perfect for those seeking a nutritious meal without spending hours in the kitchen. The best part? It all cooks in one pan, minimizing cleanup and making it ideal for busy weeknights.
Ingredients
For the Salmon:
-
4 salmon fillets (skin-on or skinless, about 6 oz each)
-
2 tablespoons olive oil
-
2 tablespoons fresh lemon juice
-
2 teaspoons lemon zest
-
2 cloves garlic, minced
-
1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
-
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
-
1/2 teaspoon paprika
-
Salt and black pepper, to taste
-
Lemon slices (for garnish)
For the Vegetables:
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1 cup cherry tomatoes
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1 cup broccoli florets
-
1 cup zucchini, sliced into half-moons
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1/2 red onion, sliced
-
1 cup baby carrots (or regular carrots, sliced)
-
2 tablespoons olive oil
-
1 teaspoon garlic powder
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
1/2 teaspoon dried Italian seasoning (optional)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 2: Prepare the Vegetables
- In a large bowl, toss the cherry tomatoes, broccoli, zucchini, red onion, and carrots with olive oil, garlic powder, salt, pepper, and Italian seasoning.
- Spread the vegetables evenly on the prepared baking sheet, leaving space in the center for the salmon.
Step 3: Prepare the Salmon
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper.
- Place the salmon fillets in the center of the baking sheet and brush the lemon herb mixture generously over each fillet.
- Add lemon slices on top of the salmon for extra flavor.
Step 4: Bake
- Place the baking sheet in the oven and bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender and slightly caramelized.
Step 5: Serve
- Remove the baking sheet from the oven and let it rest for a couple of minutes.
- Serve the salmon and roasted vegetables warm, garnished with additional lemon slices or fresh herbs if desired.
Notes
This one-pan meal is perfect for busy weeknights—healthy, flavorful, and minimal cleanup! Feel free to swap in your favorite seasonal veggies or adjust the herbs to your taste. Leftovers make a great lunch the next day. Tried it? Let me know how you made it your own!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean
Keywords: One-Pan Lemon Herb Baked Salmon
