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!
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)
- 1½ 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.2 teaspoons olive oil, 2 tablespoons balsamic vinegar, 3 cloves garlic, 1 teaspoon low-sodium tamari, freshly ground black 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.1 medium red bell pepper, 1 medium Asian-style (skinny) eggplant, 1 medium yellow squash, 1½ cups butternut squash
- Season the salmon with garlic pepper.4 salmon fillets, 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.
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
Calories
201
% Daily Value*
Fat
3.8
g
6
%
Saturated Fat
0.9
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1.7
g
Cholesterol
47
mg
16
%
Sodium
200.3
mg
8
%
Potassium
479.3
mg
14
%
Carbohydrates
19.9
g
7
%
Fiber
5.1
g
20
%
Sugar
8.1
g
9
%
Protein
26.4
g
53
%
Net carbs
14.8
g
* Percent Daily Values are based on a 2000 calorie diet.