One Pan Baked Salmon and Vegetables
This recipe for crispy yet tender, oven-baked salmon with roasted potatoes and veggies is a must! Easy-baked salmon and vegetables in one pan is a healthy dinner ready in about 30 minutes. Perfect for the entire family!
Servings: 4 servings
Ingredients
- 1 pound baby potatoes cut into wedges
- 1 pound baby carrots
- 2 red onions medium; cut into quarters
- 1 lemon
- 1 teaspoon Italian seasoning
- 1 teaspoon red chili flakes or to taste
- Kosher sea salt to taste
- Kosher black pepper to taste
- 1 ½ tablespoons olive oil divided
- 4 salmon fillets
Instructions
- Preheat your oven to 450F and line a large sheet pan with parchment paper.
- Add the veggies and lemon slices to the prepared tray. Sprinkle with the seasonings, freshly squeezed lemon juice, and drizzle with 1 tbsp of the oil.
- Gently toss to coat everything.
- Bake in the preheated oven for 18-20 minutes.
- Remove from the oven and make some space for the salmon filets. Drizzle with the remaining oil and season to taste.
- Bake at 450F for 10-12 minutes, or until salmon is flaky and veggies are tender. Finish with squeezed lemon.
Notes
- Be sure to cook the salmon until at least 145 degrees Fahrenheit. You can check the salmon with a meat thermometer.
- Spice things up and use different veggies such as asparagus, brussels sprouts, broccoli, cauliflower, sweet potatoes, etc.
- Instead of salmon, try chicken breasts or strips of steak. You can use different types of fish, too, such as tilapia or mahi-mahi.
- Store any leftovers in an airtight container and place them in the refrigerator for up to four days. Reheat in the microwave when ready to eat.
Nutrition
Calories: 440kcal | Carbohydrates: 35g | Protein: 37g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 181mg | Potassium: 1676mg | Fiber: 7g | Sugar: 9g | Vitamin A: 15866IU | Vitamin C: 29mg | Calcium: 93mg | Iron: 4mg