Ingredients
Salmon and Vegetables
- 1 1/2 lb (600g) salmon fillet, cut into chunks
- 1 lb baby potatoes, quartered
- 1 lb zucchini, sliced with a mandoline
Seasoning and Dressing
- 1 teaspoon salt and cracked pepper
- 1/4 cup olive oil, or melted butter
- 3 cloves garlic, minced
- 1/2 tablespoon fresh chopped dill
- 1 tablespoon fresh chopped parsley
- 1 teaspoon red chili pepper flakes
- 2 tablespoons lemon juice
- Lemon slices, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the salmon and vegetables to perfection.
- Prepare Vegetables: In a large mixing bowl, combine the quartered baby potatoes and sliced zucchini. Drizzle with half of the olive oil or melted butter, season with half of the salt and cracked pepper, and toss well to coat evenly.
- Arrange Vegetables on Sheet Pan: Spread the seasoned potatoes and zucchini in a single layer on a large sheet pan to ensure even cooking and roasting.
- Roast Vegetables: Place the sheet pan with vegetables in the oven and roast for about 15 minutes, allowing the potatoes to start softening.
- Prepare Salmon Seasoning: In a small bowl, combine the remaining olive oil or melted butter, minced garlic, fresh chopped dill, fresh chopped parsley, red chili pepper flakes, lemon juice, and the remaining salt and pepper to create a flavorful marinade.
- Season Salmon: Toss the salmon chunks gently in the marinade, ensuring each piece is fully coated for optimal flavor.
- Add Salmon to Sheet Pan: After the initial 15 minutes of roasting the vegetables, remove the sheet pan from the oven and nestle the marinated salmon chunks among the partially cooked potatoes and zucchini.
- Continue Roasting: Return the sheet pan to the oven and roast for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
- Garnish and Serve: Remove from oven, garnish with fresh lemon slices, and serve immediately for a delicious, balanced meal.
Notes
- To ensure even cooking, cut potatoes into uniform pieces and try to slice zucchini thinly with the mandoline.
- If you prefer milder heat, reduce the red chili pepper flakes or omit them.
- Use olive oil for a heart-healthy fat option or melted butter for richer flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For extra flavor, add other fresh herbs like thyme or rosemary to the marinade.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
