This vibrant and nourishing dinner plate features juicy salmon baked to perfection on a bed of golden roasted potatoes, zucchini, onions, and blistered cherry tomatoes. Mediterranean magic with minimal effort!
INGREDIENTS :
1 salmon fillet (about 6 oz)
1 cup baby potatoes, quartered
1/2 zucchini, sliced
1/4 red onion, chopped
1/2 cup cherry tomatoes (mix of yellow & red)
1 tbsp olive oil
Salt & black pepper to taste
1/2 tsp garlic powder
1/4 tsp dried oregano or thyme
Optional: fresh chopped parsley or basil for garnish
DIRECTIONS :
Preheat & prep:
Preheat oven to 400°F (200°C). Line a baking tray with parchment.
Season the veggies:
In a bowl, toss potatoes, zucchini, tomatoes, and onions with olive oil, salt, pepper, garlic powder, and herbs. Spread evenly on the tray.
Roast the veggies:
Roast for 20 minutes. Stir halfway through for even browning.
Add the salmon:
Push veggies aside and place the seasoned salmon fillet in the center. Sprinkle with salt, pepper, and a drizzle of olive oil. Return to the oven for 12–15 minutes or until salmon is flaky and opaque.
Serve & finish:
Plate the salmon on top of the roasted veggies. Garnish with fresh herbs and enjoy hot!
Prep Time: 10 mins
Cooking Time: 30 mins
Total Time: 40 mins
Kcal: ~500 per serving
Servings: 1
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