Baked Salmon with Roasted Vegetables!

Baked Salmon with Roasted Vegetables

Ingredients:

For the Baked Salmon:

• 4 salmon fillets (about 6 oz each)

• 2 tablespoons olive oil

• 1 lemon (sliced into wedges, plus juice for seasoning)

• 2 garlic cloves (minced)

• 1 tablespoon fresh dill (or 1 teaspoon dried dill)

• Salt and pepper (to taste)

For the Roasted Vegetables:

• 2 large potatoes (peeled and cut into 1-inch cubes)

• 2 carrots (peeled and cut into 1-inch pieces)

• 1 small head of broccoli (cut into florets)

• 1 red bell pepper (cut into strips, optional)

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika (or smoked paprika for extra flavor)

• Salt and pepper (to taste)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C). You’ll be using it for both the salmon and the vegetables.

2. Prepare the Vegetables:

• In a large bowl, toss the potatoes, carrots, and broccoli (and bell pepper if using) with olive oil, garlic powder, paprika, salt, and pepper. Make sure all the vegetables are well-coated in the oil and seasoning.

• Spread the vegetables evenly on a baking sheet lined with parchment paper or a silicone baking mat. Roast in the oven for about 20-25 minutes until they start to soften and brown. You may want to stir them halfway through for even cooking.

3. Prepare the Salmon:

• While the vegetables are roasting, prepare the salmon.

• Place the salmon fillets on a separate baking sheet lined with parchment paper.

• Drizzle the olive oil over the fillets and rub it in gently.

• Season with salt, pepper, minced garlic, and fresh dill.

• Squeeze the juice of half the lemon over the salmon and place the lemon wedges on top of each fillet.

4. Bake the Salmon:

• After the vegetables have roasted for about 20-25 minutes, place the salmon in the oven.

• Bake the salmon for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. The cooking time may vary depending on the thickness of your fillets, but keep an eye on it to avoid overcooking.

5. Serve:

• Once everything is cooked, serve the salmon alongside the roasted vegetables. You can squeeze a little extra lemon juice over the top for added freshness.

• Optionally, garnish with some extra fresh dill or parsley.

Q&A Section:

1. Can I use frozen salmon fillets?

• Yes, you can use frozen salmon fillets. Just make sure to thaw them in the fridge overnight or under cold running water before cooking. You may need to adjust the cooking time by a few minutes.

2. Can I roast other vegetables?

• Absolutely! Feel free to add or swap in vegetables like sweet potatoes, asparagus, zucchini, or red onions. Just keep in mind that different vegetables may have different cooking times, so you might need to add or remove them from the oven at different times.

3. What if I don’t have fresh dill?

• You can use dried dill instead (use about 1 teaspoon). Alternatively, parsley, thyme, or rosemary would work well as substitutions.

4. Can I cook the salmon and vegetables on the same sheet?

• Yes, you can! Just make sure the vegetables are spaced out enough that the salmon can cook evenly. You may need to put the salmon on top of the vegetables or on a separate part of the sheet if they take different cooking times.

5. Can I add more seasoning to the vegetables?

• Of course! If you love a bit of spice, you can add cayenne pepper or chili flakes. If you prefer a Mediterranean vibe, try adding some oregano and a splash of balsamic vinegar.

6. How do I know when the salmon is done?

• The best way to check is by using a fork to gently press down on the thickest part of the fillet. If it flakes easily, it’s done. The internal temperature should reach around 145°F (63°C). If you’re unsure, it’s better to slightly undercook it rather than overcook it.

Tips for Success:

• Even vegetable cuts: Try to cut your vegetables to similar sizes so they cook evenly.

• Do not overcook the salmon: Salmon is best when it’s just cooked through, so be careful not to leave it in the oven too long.

• Lemon zest: For extra brightness, add a bit of lemon zest to the vegetables or salmon before serving.

• Add a side sauce: A simple yogurt sauce or a drizzle of tahini can complement this dish beautifully.