Roasted Salmon with Veggies is a colorful, nutrient-packed one-pan dinner that brings together flaky salmon, tender roasted vegetables, and tangy feta cheese. The combination of protein-rich salmon with sweet, savory, and lightly caramelized vegetables creates a balanced meal that’s both satisfying and elegant.
This recipe is designed for busy weeknights or casual entertaining, providing a flavorful dinner with minimal cleanup. Fresh herbs, a hint of paprika, and lemon garnish elevate the dish, while the feta adds a creamy, salty contrast that complements both the fish and the roasted vegetables. Ready in under 45 minutes, this meal proves that healthy eating can be quick, delicious, and visually appealing.
Why This Recipe Works
This recipe works because it balances flavors, textures, and nutrients in a single baking dish.
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Flavor layering: Sweet carrots, tender zucchini, earthy mushrooms, and tangy feta enhance the salmon’s natural richness.
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Cooking logic: Baking the salmon on top of the vegetables allows juices to infuse, keeping the fish moist while roasting vegetables evenly.
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Ease and efficiency: One-pan preparation reduces cleanup while ensuring each component cooks perfectly without overcomplicating the process.
The end result is a visually vibrant and flavorful dinner that feels gourmet yet is simple enough for everyday meals.
Recipe Info
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings
Category: Main Course / Seafood / Healthy Dinner
Cuisine: American / Healthy / Mediterranean-Inspired
Ingredient Breakdown
Salmon Fillets
Provides protein and healthy omega-3 fats. Choose skin-on fillets if preferred for extra flavor and moisture.
Carrots, Zucchini, Bell Peppers, Mushrooms, Cherry Tomatoes
Offer natural sweetness, color, and texture variation. Roasting enhances flavor and caramelization.
Onion and Garlic
Add aromatic depth and savory notes, complementing both the vegetables and salmon.
Feta Cheese
Tangy and creamy, feta contrasts with roasted vegetables and adds Mediterranean flair.
Olive Oil
Coats vegetables and salmon, helping to caramelize vegetables and keep salmon moist.
Sweet Paprika
Gives warmth, color, and a subtle smoky-sweet flavor to the vegetables and fish.
Salt and Black Pepper
Essential seasoning to enhance natural flavors.
Parsley and Lemon
Fresh parsley adds color and brightness, while lemon slices provide acidity to balance the richness of salmon and feta.
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Wash and trim all vegetables. Cut carrots, zucchini, and bell peppers into large chunks. Halve or quarter mushrooms and leave cherry tomatoes whole.
Step 2: Mix and Season
In a large bowl, combine all vegetables with chopped onion, garlic, olive oil, sweet paprika, salt, and black pepper. Add feta cubes and fold gently to avoid breaking them.
Step 3: Assemble in Baking Dish
Spread the vegetable mixture evenly in a large roasting pan. Place salmon fillets on top, season lightly with salt and pepper, and garnish with lemon slices. Drizzle a small amount of olive oil over the salmon.
Step 4: Bake
Preheat oven to 200°C (390°F). Bake for 25–30 minutes, until salmon is cooked through and vegetables are tender.
Step 5: Finish and Serve
Sprinkle chopped parsley over the dish before serving. Serve immediately with additional lemon wedges if desired.
Texture and Flavor Profile
This roasted salmon dinner has a pleasing contrast of textures: tender, flaky salmon with lightly caramelized, soft yet slightly firm vegetables. The feta melts slightly during baking, creating creamy pockets of tanginess, while the lemon garnish adds a refreshing citrus note. The paprika gives a subtle warmth without overpowering the dish. Each bite is balanced, flavorful, and visually appealing.
Tips for Best Results
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Cut vegetables into uniform sizes for even roasting.
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Use fresh salmon fillets for the best flavor and texture.
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Fold feta gently into vegetables to prevent it from melting too much.
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Roast salmon on top of vegetables to infuse flavor and keep it moist.
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Serve immediately for optimal taste and presentation.
Variations
Herb-Infused
Add thyme, rosemary, or dill to enhance flavor.
Spicy Kick
Sprinkle smoked paprika or chili flakes for extra warmth.
Mediterranean Style
Add kalamata olives, sun-dried tomatoes, or artichoke hearts.
Vegetarian Option
Omit salmon and roast vegetables with additional feta for a hearty vegetarian dish.
One-Pan Meal for More Servings
Double the vegetable mixture and bake 3–4 salmon fillets for family meals.
Serving Suggestions
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Pair with quinoa, couscous, or brown rice for a complete meal.
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Serve alongside crusty bread to soak up juices.
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Add a side green salad for a light, refreshing contrast.
Storage and Reheating
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Store leftovers in an airtight container in the refrigerator for up to 2 days.
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Reheat gently in the oven at 325°F (160°C) for 8–10 minutes to maintain texture.
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Avoid microwaving salmon directly to prevent dryness; cover with foil if needed.
Nutrition Overview
Approximate per serving:
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Calories: 420 kcal
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Protein: 32 g
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Carbohydrates: 20 g
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Fat: 24 g
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Fiber: 6 g
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Sugar: 8 g
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Sodium: Varies with seasoning
Frequently Asked Questions
Can I use frozen salmon?
Yes. Thaw completely and pat dry before baking to prevent excess moisture.
Can I add other vegetables?
Absolutely. Broccoli, cauliflower, or asparagus work well.
How do I know when salmon is done?
Salmon is cooked when it flakes easily with a fork and reaches 145°F internally.
Can this be made ahead?
Prepare vegetables in advance, then assemble and bake salmon just before serving.
Roasted Salmon with Veggies is a healthy, elegant, and effortless one-pan meal. The combination of flaky salmon, tender roasted vegetables, and tangy feta makes it a visually appealing and satisfying dinner. Perfect for weeknights, date nights, or casual entertaining, this recipe is flavorful, nutritious, and easy to prepare, proving that healthy eating can also feel indulgent and gourmet.
Roasted Salmon with Veggies
Ingredients
- 2 salmon fillets approx. 12 oz / 600 g total
- 3 medium carrots cut into chunks
- 1 zucchini cut into chunks
- 2 red bell peppers cut into large pieces
- 400 g 14 oz mushrooms, halved or quartered
- 10 cherry tomatoes
- 1 large onion finely chopped
- 5 garlic cloves minced
- 150 g 5 oz feta cheese, cubed
- 2 tablespoons olive oil
- ½ teaspoon sweet paprika
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
- Lemon slices for garnish
Instructions
- Prepare the Vegetables:
- Wash and trim all vegetables. Cut carrots, zucchini, and bell peppers into large chunks. Halve or quarter mushrooms, and leave cherry tomatoes whole.
- Mix and Season:
- In a large bowl, combine all vegetables with chopped onion, garlic, olive oil, sweet paprika, salt, and pepper. Add feta cubes and gently fold to combine.
- Assemble in Baking Dish:
- Spread the vegetable mixture evenly in a large roasting pan. Place salmon fillets on top, season lightly with salt and pepper, and garnish with lemon slices. Drizzle a little olive oil over the salmon.
- Bake:
- Preheat oven to 200°C (390°F). Bake for 25–30 minutes until salmon is cooked through and vegetables are tender.
- Finish and Serve:
- Sprinkle chopped parsley over the dish before serving. Serve immediately with additional lemon wedges if desired.
Notes
