Lemon Roasted Salmon with Vegetables
This lemon roasted salmon with vegetables is the perfect one-pan healthy dinner. Easy to prepare, it's loaded with protein-rich salmon, fresh green beans, juicy roasted tomatoes, and a zesty lemon-garlic finish.
Equipment
- Large sheet pan
- Parchment paper
Ingredients
- 1 1/2 pounds salmon, cut into 4 pieces
- 1 pound green beans, trimmed
- 1 cup large cherry tomatoes
- 1/2 red onion, cut into large chunks
- 2 cloves garlic, sliced
- 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons butter
- Sea salt
- Black pepper
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil.
- Spread the green beans, cherry tomatoes, red onion chunks, and sliced garlic evenly across the sheet pan.
- Drizzle the vegetables with olive oil, sprinkle with sea salt, and toss everything to coat evenly.
- Place the salmon fillets on top of the vegetables. Season each fillet with sea salt and pepper to taste.
- Slice the lemon into thin rounds and place one slice on top of each salmon piece. Add a small pat of butter to each fillet for extra richness.
- Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender but still slightly crisp.
- Carefully transfer everything to a serving platter. Drizzle the flavorful pan juices over the dish for a final burst of flavor, and serve immediately.
Notes
For a lower calorie version, skip the butter and use olive oil sparingly. To customize further, substitute green beans with asparagus or broccoli for variety.