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!
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!
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:
You can also take a look at this roundup of easy low-carb seafood recipes for more inspiration.
Baked Salmon with Roasted Vegetables
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.
