Oven-Baked Lemon Herb Salmon with Roasted Vegetables
Jun 2
5 min read
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This oven-baked salmon recipe uses fresh lemon, herbs, and a variety of vegetables to deliver a nutritious, flavorful meal. The salmon is juicy and moist, while the roasted vegetables are caramelized and tender, making it perfect for a healthy weeknight dinner or special gathering. Enjoy a burst of flavors and inviting aromas with this straightforward, balanced recipe.
This oven-baked lemon herb salmon is paired with a hearty mix of roasted vegetables for a nourishing and vibrant meal. The salmon fillets are marinated in a mixture of olive oil, fresh lemon juice, garlic, and a blend of herbs such as dill, parsley, and thyme. The vegetables—carrots, zucchini, red bell pepper, and baby potatoes—are tossed with olive oil, salt, pepper, and fresh rosemary before being roasted to perfection. The contrasting flavors and textures complement each other beautifully, making this dish a perfect centerpiece for a healthy family dinner or a special occasion. Oven-baking ensures the salmon remains juicy and moist while the vegetables caramelize and develop depth of flavor. This recipe is perfect for anyone looking for a balanced, nutritious, and easy-to-make meal. It also works well as a meal-sized portion or as part of a larger spread for guests. Serve with extra lemon wedges and a sprinkle of fresh herbs for extra flavor and a burst of color.
Ingredients
- Salmon fillets — 4 (about 150g each)
- Olive oil — 4 tbsp
- Lemon juice — 2 tbsp (plus extra lemon wedges to serve)
- Garlic — 3 cloves, minced
- Fresh dill — 2 tbsp, chopped
- Fresh parsley — 2 tbsp, chopped
- Fresh thyme — 1 tbsp, chopped
- Carrot — 2, cut into sticks
- Zucchini — 1, sliced
- Red bell pepper — 1, sliced
- Baby potatoes — 400g, halved
- Rosemary — 2 tsp, fresh and chopped
- Salt — to taste
- Black pepper — to taste
Directions
1. Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper.
2. In a small bowl, mix 2 tbsp olive oil, lemon juice, minced garlic, dill, parsley, thyme, salt, and pepper to make the marinade.
3. Pat the salmon fillets dry with paper towels and place them on the tray. Spoon the marinade evenly over them.
4. In a large bowl, toss carrots, zucchini, bell pepper, and potatoes with remaining 2 tbsp olive oil, rosemary, salt, and pepper.
5. Arrange the vegetables in a single layer around the salmon fillets on the tray.
6. Bake for 20–25 minutes, until the salmon is cooked through and flakes easily, and the vegetables are tender and golden.
7. Remove from oven, garnish with extra fresh herbs and lemon wedges. Serve immediately.