Savory Roasted Salmon with Veggies

Name: Savory Roasted Salmon with Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 salmon fillets (6 oz each); 2 tablespoons olive oil; 1 teaspoon dried dill; Salt and pepper to taste; 1 lemon, sliced; 1 cup cherry tomatoes, halved; 1 cup asparagus, trimmed; 1 red bell pepper, sliced; 1 cup zucchini, sliced; 1 tablespoon balsamic vinegar

Highlighted under: Simple Healthy Recipes

I absolutely love making this Savory Roasted Salmon with Veggies on busy weeknights. It's quick, simple, and bursting with flavor! The combination of perfectly cooked salmon with a variety of vibrant vegetables creates a hearty dish that's both nutritious and satisfying. With just a few ingredients and minimal prep time, I can whip this up in under 30 minutes. It's become a staple in our home, providing a delightful dinner that appeals to both adults and kids alike.

Created by

Anna

Last updated on 2026-02-07T19:21:28.438Z

When I first tried making roasted salmon, I was blown away by how easy yet flavorful it could be. The key to perfect salmon is to roast it at a high temperature, allowing the exterior to crisp up while keeping the inside flaky and tender. I remember experimenting with different herbs and spices, but I quickly found that a simple lemon-dill seasoning lets the salmon shine.

As I paired my salmon with an assortment of colorful vegetables, I realized how versatile this dish could be. From asparagus to bell peppers, I love changing it up depending on what I have on hand. It’s a great way to have a healthy, all-in-one meal that my family adores. Plus, cleanup is a breeze!

Why You'll Love This Recipe
Quick and easy preparation for busy nights
Full of nutritious and colorful veggies
Flavors that the whole family will enjoy
Healthy omega-3 fatty acids from the salmon

Selecting the Best Salmon

When it comes to choosing salmon for this dish, freshness is key. I recommend looking for fillets that are bright in color, with a moist surface. Wild-caught salmon tends to have a more robust flavor compared to farmed varieties, so if it’s available, go for it! Additionally, when buying salmon, ensure that there is minimal fishy odor and that the flesh springs back when pressed.

For those mindful of sustainability, consider certifications from organizations like the Marine Stewardship Council (MSC). It’s important to source fish that is caught or farmed in environmentally friendly ways. This not only contributes to ocean health but also often results in better quality fish that enhances the flavor of your roasted salmon.

Perfecting the Veggie Roast

In this recipe, the vegetables not only add color but also bring essential nutrients to the table. Asparagus and zucchini cook quickly, becoming tender and releasing their natural sweetness. Tossing them in balsamic vinegar before roasting adds a layer of complexity; it balances the richness of the salmon. For optimal texture, ensure you cut the veggies into even sizes; this allows for uniform cooking during the roasting process.

If you're looking to switch up the vegetable medley, feel free to substitute with seasonal produce. Broccoli, cauliflower, or even carrots work well and can provide different textures and flavors. Just make sure to adjust the cooking time based on how quickly each vegetable roasts, ensuring everything is perfectly tender when serving.

Serving and Storing Your Dish

Once you’ve pulled the salmon and veggies from the oven, let them rest for a few minutes before serving. This resting period allows the juices to redistribute, ensuring that the salmon remains moist. Serve the dish hot, garnished with fresh herbs like parsley or dill for an added burst of flavor and freshness.

If you have leftovers, store the components separately in airtight containers in the fridge, where they can last for up to 2 days. For the best reheating results, place the salmon and veggies back in the oven at a low temperature (around 300°F) until warmed through. This method helps maintain the texture of both the salmon and vegetables, avoiding the rubbery outcome that often happens in the microwave.

Ingredients

For the Salmon

4 salmon fillets (6 oz each)
2 tablespoons olive oil
1 teaspoon dried dill
Salt and pepper to taste
1 lemon, sliced

For the Veggies

1 cup cherry tomatoes, halved
1 cup asparagus, trimmed
1 red bell pepper, sliced
1 cup zucchini, sliced
1 tablespoon balsamic vinegar

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Salmon

In a bowl, mix olive oil, dill, salt, and pepper. Rub the mixture all over the salmon fillets and place them on a baking sheet lined with parchment paper. Top each fillet with lemon slices.

Combine the Veggies

In another bowl, toss the cherry tomatoes, asparagus, bell pepper, and zucchini with balsamic vinegar, olive oil, salt, and pepper. Spread the veggies around the salmon on the baking sheet.

Roast Everything Together

Place the baking sheet in the preheated oven and roast for about 20 minutes, or until the salmon is cooked through and flakes easily with a fork.

Pro Tips

For even more flavor, try using fresh herbs like parsley or cilantro instead of dried. You can also substitute the vegetables based on what you have available – broccoli, cauliflower, and carrots work great too!

Helpful Tips for Cooking

For an extra layer of flavor, consider marinating the salmon in the olive oil and dill mixture for 30 minutes before cooking. This allows the flavors to penetrate the fish, resulting in a more flavorful and robust dish. Remember that the oil should only lightly coat the fish to achieve the best caramelization without making it greasy.

A quick tip for checking if your salmon is cooked to perfection is to use a fork to gently flake it at the thickest part. If it flakes easily and appears opaque, it’s ready to eat. Avoid overcooking, which can dry the fish out—monitor it closely towards the end of the roasting time to avoid any mishaps.

Beautiful Presentation Ideas

To turn this Savory Roasted Salmon into a show-stopping dinner, serve it on a large platter, spreading the roasted vegetables around the salmon fillets. Drizzle with a little extra balsamic vinegar or a light lemon vinaigrette just before serving for a final touch.

Include garnishes such as lemon wedges, fresh dill, or a sprinkle of toasted nuts for added texture and aesthetic appeal. Not only do these nuances elevate your dish visually, but they also enhance the overall flavor experience, making this meal perfect for gatherings or family dinners.

Dietary Adaptations

If you, or someone you're cooking for, has dietary restrictions, this recipe can easily accommodate such needs. For instance, to make this dish gluten-free, simply ensure that any vinegar or additional seasoning used is certified gluten-free. This dish is naturally low in carbs, making it suitable for those on a keto or paleo diet.

For a dairy-free option, there’s no need to worry, as the recipe is already dairy-free. Furthermore, if you’re looking to increase the volume of the meal while keeping it lightweight, you can serve it over a bed of quinoa or brown rice, which will absorb the flavors beautifully and make it even heartier.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, but ensure it is thawed completely before cooking.

→ What other vegetables can I use?

Feel free to substitute with your favorites, like broccoli or green beans.

→ How do I know when the salmon is done?

The salmon should flake easily with a fork when fully cooked.

→ Can I prepare this dish ahead of time?

Yes, you can marinate the salmon and prep the veggies a few hours in advance.