One-Pan Roasted Salmon with Mediterranean Vegetables
A healthy and flavorful one-pan salmon dinner with roasted Mediterranean veggies—easy and elegant!
Ingredients
- 4 salmon fillets skin-on or off
- 2 zucchini sliced into half-moons
- 1 medium eggplant cubed
- 1 red bell pepper sliced
- ½ red onion sliced thin
- 1 pint cherry tomatoes
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and freshly cracked black pepper to taste
Tip: For extra depth of flavor, add a handful of olives or a sprinkle of crumbled feta before serving.
Instructions
Preheat the Oven
- Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easier cleanup.
Season the Vegetables
- In a large bowl, toss together the zucchini, eggplant, red bell pepper, onion, cherry tomatoes, and minced garlic with olive oil, lemon juice, oregano, thyme, salt, and pepper.
- Mix well so every vegetable is evenly coated with oil and herbs. This not only builds flavor but ensures even roasting.
Assemble the Pan
- Spread the seasoned vegetables in an even layer on the prepared baking sheet. Make four spaces in the veggie bed and nestle the salmon fillets into each one. Brush the salmon with a little olive oil and sprinkle with additional salt and pepper if desired.
Optional: Add lemon slices on top of each fillet for extra aroma and presentation.
Roast
- Place the baking sheet in the preheated oven and roast for 15–20 minutes, depending on the thickness of your salmon. The vegetables should be tender and caramelized, and the salmon should flake easily with a fork.
- If you want a slightly crispier finish, broil for the last 1–2 minutes—but watch closely to avoid burning.
Serve and Enjoy
- Remove from the oven and let rest for a couple of minutes. Serve warm, directly from the pan or divide into four containers for an easy week of meal-prepped lunches or dinners.