Mediterranean Baked Salmon with Roasted Vegetables
Calories: 281.3kcal|Fat: 14.7g|Carbohydrates: 11.9g|Protein: 26.6g
| 45 minutes
This post may contain affiliate links. Read my disclosure policy.
This Mediterranean Baked Salmon & Veggies Traybake recipe is an easy weeknight dinner recipe that’s high in lean protein, omega-3s, and filled to the brim with nutrition!
Mediterranean Baked Salmon with Roasted Vegetables
This Mediterranean Baked Salmon & Veggies Traybake recipe is an easy weeknight dinner recipe that’s high in lean protein, omega-3s, an…
Why This Works:
- ✔ Balanced veggie portioning
- ✔ Keeps the smoked paprika for depth but prevents overpowering
- ✔ Lemon drizzle brightens the dish without adding calories
- ✔ Maintains Mediterranean authenticity
Tips for Success
- For crispier veggies, broil for the last 3 minutes.
- If you prefer juicier salmon, cover it loosely with foil while baking.
- It pairs well with a garlic yoghurt sauce or tzatziki on the side!
Health Info
- Calories: 281.3kcal
- Sugar: 6.7g
- Sodium: 312.6mg
- Fat: 14.7g
- Carbohydrates: 11.9g
- Fiber: 3.4g
- Protein: 26.6g
Fat: 14.7g|Carbohydrates: 11.9g|Protein: 26.6g
Description
This Mediterranean Baked Salmon & Veggies Traybake recipe is an easy weeknight dinner recipe that’s high in lean protein, omega-3s, and filled to the brim with nutrition!
Ingredients
Salmon:
- 4 salmon fillets
- Juice of ½ lemon
Veggies:
- 1 red onion thinly sliced
- 12 oz zucchini sliced into rounds (or a mix of zucchini & bell peppers)
- 12 oz carrots cut into sticks
- 1 tsp smoked paprika or ½ tsp for a milder taste
- ½ tsp dried oregano
- ½ tsp dried rosemary optional
- Salt and pepper to taste
- 2 tablespoons olive oil optional, for roasting or drizzling after baking
To Serve:
- Fresh arugula
Instructions
- Preheat the oven to 375°F (190°C).
Prepare the vegetables:
- In a large bowl, toss the zucchini, carrots, and red onion with olive oil, smoked paprika, oregano, rosemary, salt, and pepper.
- Spread the veggies on a lined baking tray, leaving space for the salmon.
- Roast the veggies for 15 minutes.
Add the salmon:
- Place the salmon fillets on the tray, skin-side down.
- Drizzle with lemon juice and season with salt, pepper, and a light sprinkle of smoked paprika.
- Bake for another 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve on a bed of fresh arugula and drizzle with extra olive oil if desired.