Fish & seafood
Baked salmon with vegetables
Juicy salmon and roasted vegetables on a single tray, with lemon and herbs. Healthy, quick and almost no washing up.
- 35 min10 prep · 25 cook
- EasyDifficulty
- 440 kcalper serving
Ingredients
4 servings
- Salmon fillets4
- Cherry tomatoes300 g
- Courgette1
- Lemon1
- garlic2 cloves
- Olive oil3 tbsp
- Dried dill or herbs1 tsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Heat the oven to 200 °C (400 °F).
- 2
Slice the courgette and toss it with the tomatoes, sliced garlic, oil and salt on a baking tray. Roast.
- 3
Add the salmon to the tray, season it and top with lemon slices and dill.
- 4
Bake until the salmon flakes easily with a fork.
- 5
Squeeze over some lemon juice and serve.
Tips and questions
- How do I know when baked salmon is done?
- It flakes easily with a fork and the centre has just turned opaque (about 50–55 °C inside). Take it out then: it keeps cooking on the hot tray.
- Can I use frozen salmon?
- Yes. Thaw it overnight in the fridge and pat it dry with kitchen paper so it roasts instead of steaming.
- How long does it keep?
- Up to 2 days in an airtight container in the fridge. It is good cold, flaked into a salad, rather than reheated.
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