Looking for a nutritious and satisfying meal that you can whip up in under 30 minutes? This Lemon Garlic Salmon with Roasted Vegetables is the answer. Packed with omega-3s from the salmon and bursting with flavor from the garlic and lemon, this dish is both light and filling. The roasted vegetables are the perfect side, bringing in fiber, vitamins, and a little sweetness from the caramelization. It’s a delicious, well-rounded meal that’s ready in no time!
📝 Ingredients (Serves 2)
For the Salmon:
- Salmon fillets – 2 (150–200g each)
- Olive oil – 2 tbsp
- Garlic (minced) – 2 cloves
- Lemon (zested and juiced) – 1
- Fresh parsley (chopped) – 1 tbsp
- Salt & pepper – to taste
For the Roasted Vegetables:
- Baby carrots – 200g
- Broccoli florets – 200g
- Zucchini (sliced) – 1 medium
- Olive oil – 1 tbsp
- Garlic powder – 1 tsp
- Paprika – ½ tsp
- Salt & pepper – to taste
👨🍳 Instructions
- Preheat oven and prepare the vegetables
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or foil. Place the baby carrots, broccoli florets, and zucchini on the baking sheet. Drizzle with olive oil, garlic powder, paprika, salt, and pepper. Toss to coat evenly. - Roast the vegetables
Roast the vegetables in the preheated oven for about 20–25 minutes, or until they are tender and starting to brown around the edges. Halfway through cooking, give them a stir to ensure even roasting. - Prepare the salmon
While the vegetables are roasting, prepare the salmon. Heat the olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant. - Cook the salmon
Season the salmon fillets with salt, pepper, and a pinch of lemon zest. Place the fillets in the skillet, skin-side down, and cook for 4–5 minutes per side until golden brown and cooked through. (The internal temperature should reach 145°F/63°C). Drizzle the salmon with lemon juice and sprinkle with fresh parsley just before serving. - Serve
Once the vegetables are roasted and the salmon is ready, plate everything together. Serve the salmon on top of or alongside the roasted vegetables. Garnish with additional lemon slices if desired.
🧬 Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~400 kcal |
| Protein | ~35g |
| Carbohydrates | ~20g |
| Fiber | ~6g |
| Fat | ~25g |
| Sugars | ~7g |
💡 Pro Tips & Variations
- Make it spicy: Add red pepper flakes or cayenne pepper to the salmon or vegetables for a bit of heat.
- Vegetable swaps: Feel free to swap out the vegetables based on what you have on hand—cauliflower, Brussels sprouts, or sweet potatoes work well too.
- One-pan option: You can roast the salmon on the same sheet as the veggies. Just make sure the salmon fillets have room to cook properly, and add them to the sheet for the last 12-15 minutes of roasting.
- Meal prep: Make extra salmon and vegetables for lunch the next day. Both keep well in the fridge for up to 2–3 days.
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