One-Pan Lemon Herb Salmon with Roasted Vegetables
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Ingredients
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1/4 cup olive oil
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2 tablespoons lemon juice
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1 tablespoon Dijon mustard
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1 tablespoon honey
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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2 cloves garlic, minced
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1 pound broccoli florets
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1 pound Brussels sprouts, trimmed and halved
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1 red onion, sliced
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1 yellow bell pepper, sliced
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1 orange bell pepper, sliced
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1/2 cup cherry tomatoes
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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Lemon wedges
Directions
Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This high temperature is ideal for roasting the salmon and vegetables to achieve a nice sear and tender texture.
In a small mixing bowl, whisk together the following ingredients to create the flavorful salmon marinade:
Olive oil: This will help the salmon fillets retain moisture and develop a nice, crispy exterior.
Lemon juice: The acidity from the lemon juice will help to balance the richness of the salmon and complement the other flavors in the marinade.
Dijon mustard: The mustard provides a subtle tanginess and helps to emulsify the marinade.
Honey: A small amount of honey will add a touch of sweetness, which pairs well with the salmon.
Dried oregano, thyme, and rosemary: These aromatic herbs will infuse the salmon with a delightful savory flavor profile.
Salt and pepper: Season the marinade with a pinch of salt and freshly ground black pepper to taste.
Garlic: Minced or crushed garlic will lend a warm, pungent note to the marinade.
Place the salmon fillets in a large resealable plastic bag or a shallow baking dish. Pour the prepared marinade over the salmon, ensuring that the fillets are evenly coated on all sides. Seal the bag or cover the dish and refrigerate the salmon for at least 30 minutes, or up to overnight. This will allow the flavors to fully penetrate the fish.
In a large mixing bowl, toss the following vegetables with olive oil, salt, and pepper until they are evenly coated:
Broccoli florets
Brussels sprouts
Red onion, cut into wedges
Bell peppers, cut into bite-sized pieces
Cherry tomatoes
The high heat of the oven will caramelize the vegetables, bringing out their natural sweetness and creating a delightful roasted flavor.
Arrange the prepared vegetables on a large baking sheet, spreading them out evenly. Carefully place the marinated salmon fillets on top of the vegetables, making sure they are not touching each other.
Transfer the baking sheet to the preheated oven and roast the salmon and vegetables for 20-25 minutes, or until the salmon is cooked through and the vegetables are tender and slightly browned.
Once the salmon and vegetables are done, remove the baking sheet from the oven and let it rest for a few minutes. Garnish the dish with fresh dill sprigs and lemon wedges, if desired. This will add a bright, herbaceous note and a touch of acidity to complement the rich salmon and roasted vegetables.
Serve the one-pan salmon and vegetable dish immediately, allowing your family or guests to enjoy the delicious flavors and textures of this simple, yet satisfying meal.
