Description
Tender baked salmon roasted with juicy cherry tomatoes, sweet bell peppers, garlic, and herbs in one easy pan. This fresh and colorful dinner is light, healthy, and full of bright Mediterranean-inspired flavor.
Ingredients
- 4 salmon fillets
- 2 cups cherry tomatoes
- 2 bell peppers, sliced
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Preheat the oven to 400°F.
- Place the cherry tomatoes and sliced bell peppers into a large baking dish.
- Drizzle the vegetables with olive oil and season with garlic, Italian seasoning, paprika, salt, and black pepper.
- Toss the vegetables until evenly coated.
- Place the salmon fillets on top of the vegetables.
- Drizzle the salmon lightly with additional olive oil and lemon juice.
- Season the salmon with extra salt, black pepper, and paprika.
- Bake for 15 to 20 minutes until the salmon flakes easily with a fork and is fully cooked.
- Remove from the oven and sprinkle with fresh parsley.
- Serve warm with lemon wedges.
Notes
- Add zucchini, asparagus, or red onions for extra vegetables.
- For a Mediterranean flavor, add olives and crumbled feta cheese before serving.
- Sprinkle red pepper flakes on the vegetables for extra heat.
- Fresh basil, thyme, or dill can be used instead of parsley.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven to keep the salmon moist and tender.
- Frozen salmon can be used if fully thawed before baking.
- Cod, trout, or halibut also work well in this recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
