Description
Baked Lemon Salmon with Mediterranean Veggies
Ingredients
For the Salmon & Veggies:
4 salmon fillets (skinless)
2 cups zucchini, sliced into rounds
1 cup cherry tomatoes
1/2 cup red onion, sliced
1/2 cup feta cheese, crumbled
2 garlic cloves, minced
1 lemon, sliced
2 tbsp olive oil
Salt & pepper to taste
1/2 tsp dried oregano
For Garnish:
Fresh parsley, chopped
Directions
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare the Veggies: In a large baking dish, combine zucchini, cherry tomatoes, red onion, and minced garlic. Drizzle with olive oil, season with salt, pepper, and oregano, and toss to coat.
Add Salmon: Nestle the salmon fillets into the veggies. Season the salmon with salt and pepper, and top each fillet with a lemon slice.
Bake: Sprinkle crumbled feta over the veggies and salmon. Bake for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Garnish & Serve: Remove from the oven, garnish with fresh parsley, and serve warm. Pair with rice or crusty bread if desired!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your salmon fillets are patted dry with a paper towel to help them sear slightly in the oven. When preparing the vegetables, aim for uniform sizes for even cooking; slice zucchini into 1/4-inch rounds. In a large mixing bowl, toss the veggies with oil and seasoning before transferring to the baking dish to ensure an even coat. When adding the salmon, create small “nests” in the vegetable mixture so the fillets sit directly on the hot pan surface for better browning. Halfway through baking, at the 12-minute mark, you can optionally baste the salmon with the pan juices for extra flavor and moisture.
Serving Suggestions
This one-pan meal is delicious on its own but can be elevated with simple sides. For a complete Mediterranean feast, serve over a bed of fluffy couscous, quinoa, or lemon-herb rice to soak up the delicious juices. A side of warm, crusty bread like ciabatta or pita is perfect for scooping up the roasted veggies and feta. A light, crisp side salad with a simple vinaigrette balances the richness. For a low-carb option, serve alongside cauliflower rice or a simple arugula salad.
How-to Summary
This easy, healthy dinner comes together in three simple stages: 1) Toss chopped zucchini, tomatoes, onion, and garlic with oil and herbs in a baking dish. 2) Place seasoned salmon fillets topped with lemon slices among the veggies and sprinkle everything with feta. 3) Bake at 400°F for 20-25 minutes until salmon is flaky, then garnish with fresh parsley.
Frequently Asked Questions
Can I use a different type of fish? Yes, firm white fish like cod, halibut, or sea bass work well. Adjust cooking time slightly as thinner fillets may cook faster.
How do I know when the salmon is done? The salmon is perfectly cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C) at its thickest part.
Can I prepare this ahead of time? You can chop the vegetables and season the salmon up to a day in advance. Store separately in airtight containers in the refrigerator. Assemble and bake just before serving.
What can I use instead of feta? For a dairy-free version, omit the feta or use a dairy-free alternative. Kalamata olives or capers also add a nice salty, briny flavor.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid overcooking the salmon.
Common Mistakes to Avoid
Avoid overcrowding the baking dish, as this will steam the vegetables instead of roasting them. Do not skip patting the salmon dry, as excess moisture can prevent proper browning. Resist the urge to overcook the salmon; it continues to cook slightly after removal from the oven. Using old, dried-out herbs will result in less flavor—ensure your dried oregano is fresh. Finally, do not add the feta at the beginning if you prefer it less melted; you can add it in the last 5-10 minutes of baking.
Conclusion
This Baked Lemon Salmon with Mediterranean Veggies is the epitome of a perfect weeknight meal: nutritious, flavorful, and incredibly simple with minimal cleanup. It delivers restaurant-quality taste using accessible ingredients and a single pan. The combination of tender, herb-infused salmon, sweet roasted vegetables, and tangy feta creates a balanced dish that aligns beautifully with healthy eating goals. It’s a versatile recipe you’ll return to again and again for a reliably delicious and impressive dinner.