Mediterranean · Lunch · Dinner
Grilled Salmon with Roasted Vegetables
Juicy lemon-and-herb salmon fillets with a golden tray of roasted courgette, peppers, broccoli, red onion and blistered cherry tomatoes. A bright, simple dinner that needs only a little olive oil.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 18% · Fat 53% · Protein 29%
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Ingredients
For 4 servings- 4 fillets (about 140 g each)salmon fillets, skin on
- 1 large300 gzucchini (courgette)
- 2 medium240 gred bell peppers
- 3 cups270 gbroccoli florets
- 1 medium150 gred onion
- 1 1/2 cups250 gcherry tomatoes
- 2 tbsp27 gextra virgin olive oil
- 3 cloves9 ggarlic
- 1 medium85 glemon
- 1 tspdried oregano
- 1 tspsmoked paprika
- 3/4 tsp5 gsalt
- 1/2 tspblack pepper, ground
- 2 tbsp8 gfresh parsley, chopped (optional)
Steps
- 1
Heat the oven to 220 °C / 425 °F and line a large baking tray with baking paper.
- 2
Cut the zucchini into half-moons, the peppers into strips and the red onion into wedges.
- 3
Toss the zucchini, peppers, broccoli and onion on the tray with 1 1/2 tbsp of the olive oil, the oregano, half the salt and half the pepper.
- 4
Spread the vegetables in a single layer and roast for 12 minutes.
- 5
Meanwhile, finely grate the garlic and the zest of the lemon into a small bowl, then squeeze in the lemon juice.
- 6
Stir the remaining 1/2 tbsp olive oil, the smoked paprika and the rest of the salt and pepper into the lemon mixture.
- 7
Pat the salmon dry and brush the flesh side with the lemon-garlic mixture.
- 8
Add the cherry tomatoes to the vegetable tray, stir, and return it to the oven for another 13 minutes until everything is tender and browned at the edges.
- 9
When the tomatoes go in, heat a grill pan over medium-high heat (or switch on the overhead grill/broiler) and cook the salmon skin side toward the heat first for 4–5 minutes.
- 10
Turn the salmon and cook 3–5 minutes more, until it flakes easily and reaches 63 °C / 145 °F in the thickest part.
- 11
Divide the roasted vegetables between plates, top with the salmon and scatter over the parsley if using.
Swaps, storage and make-ahead
Swaps
- Use firm tofu slices or a thick cauliflower steak instead of salmon for a vegan plate, brushing them with the same lemon-garlic mixture.
- Swap the salmon for trout or cod fillets, adjusting the cooking time to the thickness of the fillet and cooking until the fish flakes easily and reaches 63 °C / 145 °F in the thickest part.
- Replace the zucchini and red peppers with carrots and cauliflower if they are cheaper or easier to find, cutting the carrots thinner so they roast in time.
- Use fresh oregano or thyme instead of dried, using about three times as much and adding it in the last few minutes of roasting.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot or eating the salmon cold flaked over salad. The salmon is best eaten fresh, and the roasted vegetables turn soft and watery if frozen, so freezing is not recommended.
Make ahead
Chop the zucchini, peppers, onion and broccoli up to 1 day ahead and keep them covered in the fridge. The lemon-garlic mixture can also be made a few hours ahead and refrigerated, then brushed on the salmon just before cooking.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Fish
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (475 g) | Per 100 g | |
|---|---|---|
| Calories | 442 kcal | 93 kcal |
| Protein | 33.4 g | 7 g |
| Carbohydrates | 20 g | 4.2 g |
| of which sugars | 10 g | 2.1 g |
| Fiber | 6.4 g | 1.3 g |
| Fat | 26.5 g | 5.6 g |
| of which saturated | 5.4 g | 1.1 g |
| Sodium | 555 mg | 117 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
