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
A healthy, elegant one-pan meal featuring flaky salmon, roasted vegetables, and tangy feta. Perfect for weeknight dinners or entertaining guests.