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Home » Side Dishes » Baked Salmon with Roasted Vegetables

Baked Salmon with Roasted Vegetables

Posted by: Diabetic Foodie / Fish & Seafood, Side Dishes / June 11, 2013

Jump to Recipe Print Recipe

Trying to eat more salmon? Try this one-pan baked salmon with roasted vegetables for a delicious dish that’s packed with healthy omega-3 fatty acids!

Baked Salmon with Roasted Vegetables on a white plate

I love finding new ways to incorporate salmon into my weekly menu. It’s a fresh, flavorful fish that’s also packed with healthy omega-3 fatty acids.

This baked salmon with roasted vegetables is one of my favorite salmon recipes! It’s so easy to make, and you can use whatever vegetables are in season.

And best of all, it’s a one-pan dish that comes together in about 30 minutes. It’s perfect for a busy weeknight when you want something tasty and nutritious without too much prep or cleanup.

How to make baked salmon with roasted vegetables

All you need to make this flavorful meal is a bowl, a whisk, and a baking sheet!

Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone liner.

Step 2: In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, tamari, and pepper.

Step 3: Add the bell peppers, eggplant, yellow squash, and butternut squash. Toss until the vegetables are well-coated, then pour the mixture onto the prepared baking sheet.

Step 4: Season the salmon with garlic pepper.

Step 5: Place the pan in the oven and roast the vegetables for about 3 minutes.

Step 6: Remove the pan from the oven, add the salmon on top of the vegetables, then return to the oven.

Step 7: Continue roasting until the salmon is cooked through and the vegetables are tender, about 12 minutes.

Divide the salmon and the veggies between four plates and enjoy!

Salmon served over roasted vegetables on a white plate

Wild-caught versus farmed-raised salmon

You’ve probably heard that wild-caught salmon is better for you than farm-raised salmon. But just how big of a difference does it really make?

In fact, these two types of salmon are raised eating entirely different diets. While wild salmon’s diet consists mostly of small invertebrates, farmed salmon are raised on processed fish food designed to produce larger fish.

We are what we eat, and that is just as true for salmon as it is for us. While wild and farmed salmon have about the same amount of protein per serving, farmed salmon has over double the fat content (and not the healthy kind)!

Aside from the nutrition, wild salmon will have a more vibrant red-orange color and a deeper, more complex flavor. Again, this comes from salmon’s natural diet in the wild.

So does this mean you should never eat farm-raised salmon? Well, not exactly. Any kind of salmon is still a healthy fish and a great source of protein. But when possible, it’s better to choose wild-caught salmon.

Storage

This easy recipe will give you four servings of salmon and vegetables. It’s great to feed a family or small group, or you can save the leftovers to enjoy for a future meal!

Any extra salmon and veggies can be stored covered in the refrigerator and should be eaten within 3 days.

Other healthy salmon recipes

Salmon is such a delicious, healthy, and versatile ingredient. There are so many ways to incorporate it into your weekly menu! Here are a few of my favorite salmon recipes I know you’ll enjoy:

  • Salmon in Tomato Sauce
  • Salmon Meatballs with Quinoa
  • Low-Carb Salmon Tacos

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Baked Salmon with Roasted Vegetables from The End of Diabetes
5 from 1 vote

Baked Salmon with Roasted Vegetables

Trying to eat more salmon? Try this one-pan baked salmon with roasted vegetables for a delicious dish that's packed with healthy omega-3 fatty acids!
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Author:Diabetic Foodie
Servings:4
Review Print

Ingredients

  • 2 teaspoons olive oil
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic (minced)
  • 1 teaspoon low-sodium tamari or soy sauce
  • freshly ground black pepper
  • 1 medium red bell pepper (cut into 1/2-inch pieces)
  • 1 medium Asian-style (skinny) eggplant (cut into 1/2-inch pieces)
  • 1 medium yellow squash (cut into 1/2-inch pieces)
  • 1 ½ cups butternut squash (peeled and cut into 1/2-inch pieces)
  • 4 salmon fillets (about 3 ounces each)
  • garlic pepper

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone liner.
  • In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, tamari, and pepper.
  • Add the bell peppers, eggplant, yellow squash, and butternut squash. Toss until the vegetables are well-coated, then pour the mixture onto the prepared baking sheet.
  • Season the salmon with garlic pepper.
  • Place the pan in the oven and roast the vegetables for about 3 minutes.
  • Remove the pan from the oven, add the salmon on top of the vegetables, then return to the oven.
  • Continue roasting until the salmon is cooked through and the vegetables are tender, about 12 minutes.

Recipe Notes

This recipe is for 4 servings. Each serving is one 3-ounce salmon fillet.
The vegetables above are simply a suggestion — feel free to use whatever vegetables are in season!
Leftovers can be stored covered in the refrigerator for up to 3 days.

Nutrition Info Per Serving

Nutrition Facts
Baked Salmon with Roasted Vegetables
Amount Per Serving (1 serving)
Calories 230 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 47mg16%
Sodium 104mg5%
Potassium 1212mg35%
Carbohydrates 21g7%
Fiber 7g29%
Sugar 9g10%
Protein 20g40%
Vitamin A 6750IU135%
Vitamin C 91.6mg111%
Calcium 70mg7%
Iron 2mg11%
Net carbs 14g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Fish & Seafood
Cuisine: American
Keyword: baked salmon, easy dinner recipes, roasted salmon
Did you make this recipe?Click here to leave a comment & star rating!

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  1. Kathy Case says

    July 13, 2019 at 12:24 pm

    5 stars
    I grew up in Seattle and now live in Port Townsend. I love fish and shellfish! It would be hard for me to go totally vegetarian. My dad had a meat market back in the day and we ate lots of beef. I have cut beef out almost completely, but love chicken & fish. Don’t think I could eliminate those things.

    Reply
    • Shelby Kinnaird says

      July 13, 2019 at 12:53 pm

      Hi Kathy – Agree it would be tough! Port Townsend certainly looks like a gorgeous spot. We spent a day on Orcas Island and really enjoyed the ferry ride.

      Reply
  2. Kathy Case says

    July 13, 2019 at 12:17 pm

    I grew up in Seattle and now live in Port Townsend. I love fish and shellfish. It would be hard to go without them! Don’t think I would. I’m anxious to try your fish recipes!

    Reply

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