Recipe Library
Sheet-Pan Roasted Salmon & Vegetables
Golden roasted fingerling potatoes soak up olive oil and garlic beneath tender salmon fillets, while a bright tumble of sweet peppers, cherry tomatoes, parsley, kalamata olives, and oregano spills over everything. A final squeeze of lemon lifts each bite with fresh, savory brightness.
- Total
- 1 hr 15 min
- Prep
- 35 min
- Cook
- 40 min
- Serves
- 4
Nutrition per Serving
- Calories
- 422
- Protein
- 33g
- Carbs
- 32g
- Fat
- 19g
- Fiber
- 6g
- Sugar
- 7g
- Sodium
- 593mg
Ingredients
- 1 pound fingerling potatoes, halved lengthwise
- 2 tablespoons olive oil
- 5 garlic cloves, coarsely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 5 to 6-ounce fresh or frozen skinless salmon fillets
- 2 medium red, yellow and/or orange sweet peppers, cut into rings
- 2 cups cherry tomatoes
- 1 1/2 cups chopped fresh parsley (1 bunch)
- 1/4 cup pitted kalamata olives, halved
- 1/4 cup finely snipped fresh oregano or 1 Tbsp. dried oregano, crushed
- 1 lemon
Instructions
- Preheat oven to 425 degrees F. Place potatoes in a large bowl. Drizzle with 1 Tbsp. of the oil and sprinkle with garlic and 1/8 tsp. of the salt and black pepper; toss to coat. Transfer to a large rimmed baking sheet; cover with foil. Roast 30 minutes.
- Meanwhile, thaw salmon, if frozen. Combine, in the same bowl, sweet peppers, tomatoes, parsley, olives, oregano and 1/8 tsp. of the salt and black pepper. Drizzle with remaining 1 Tbsp. oil; toss to coat.
- Rinse salmon; pat dry. Sprinkle with remaining 1/4 tsp. salt and black pepper. Spoon sweet pepper mixture over potatoes and top with salmon. Roast, uncovered, 10 minutes more or just until salmon flakes.
- Remove zest from lemon. Squeeze juice from lemon over salmon and vegetables. Sprinkle with zest.