Roasted Salmon With Vegetables
A flavorful roasted salmon with a medley of vegetables, perfect for a wholesome and satisfying meal that highlights fresh herbs, tender fish, and hearty produce.
Ingredients
Instructions
- Preheat oven to 450°F (232°C).
- In a medium bowl, combine olive oil, chopped parsley, minced garlic, salt, and pepper.
- Quarter the small red potatoes. If using large potatoes, cut them into 3/4-inch cubes.
- Slice the carrots on the diagonal into 2-inch pieces.
- Cut the scallions into 1-inch pieces.
- Cut the mushrooms into halves or quarters if large.
- Arrange the vegetables on a baking sheet and toss with the oil mixture.
- Place the salmon fillet on the baking sheet among the vegetables.
- Roast in the oven for about 20 minutes, or until the salmon is cooked through and vegetables are tender.
Tips & Substitutions
For added flavor, marinate the salmon in the oil mixture for 30 minutes prior to roasting. If you prefer different vegetables, try substituting asparagus or zucchini for the mushrooms. Be sure to cut the vegetables evenly for consistent cooking. For a zesty twist, add lemon juice to the oil mixture, which complements seafood recipes beautifully.
Serving Suggestions
Serve the roasted salmon and vegetables on a large platter, garnished with additional fresh parsley. This dish pairs beautifully with a side of quinoa or a fresh green salad for a light meal. For a heartier option, consider serving it alongside Warm Shrimp And Artichoke Spread, which adds a delightful contrast of flavors.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon and vegetables in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This method helps retain moisture and keeps the salmon from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Salmon With Vegetables contains roughly 924 calories, with 69g protein, 159g carbohydrates, and 19g fat. It is an excellent source of vitamin C (420% of the Daily Value), dietary fiber (242% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 1792mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking. This will ensure even cooking and better texture. Pat the salmon dry with paper towels before adding it to the baking sheet with the vegetables.
What can I substitute for scallions?
If you don't have scallions, you can use chopped green onions or even finely diced onions as a substitute. Just keep in mind that regular onions have a stronger flavor, so use them sparingly.
How do I know when the salmon is done cooking?
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). You can use a meat thermometer for accurate results. The vegetables should be tender but not mushy, providing a perfect balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).