Salmon With Roasted Vegetable Recipe

This delicious baked salmon with roasted vegetables is healthy and filling. Salmon provides omega-3 fatty acids and protein, while roasted vegetables like Brussels sprouts, carrots, and onions add vitamins, minerals, and fibre.

Ingredient

– 2 fresh salmon steaks (about 6-8 ounces each) – 1 pound Brussels sprouts, trimmed and sliced in half – 2 medium-sized carrots, peeled and chopped into 1-inch piece – 1 red bell pepper, seeded and chopped – 1 yellow onion, peeled and chopped – 3 tablespoons extra virgin olive oil – 1 teaspoon dried thyme – Salt and pepper to taste

Direction

Preheat oven to 400°F. Clean and prepare vegetables. Cut Brussels sprouts in half lengthwise, peel and chop carrots into bite-sized pieces, remove pepper seeds and chop pepper, and peel and chop onion.

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1

Mix the vegetables with 2 tablespoons of olive oil, thyme, salt, and pepper in a large bowl. Evenly distribute seasoned vegetables on a rimmed baking sheet.

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2

Roast the vegetables on the baking sheet for 20–25 minutes, stirring halfway through, until fork-tender and lightly browned.

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3

While the vegetables roast, dry the salmon fillets with paper towels and brush with the remaining 1 tablespoon of olive oil. Add a little salt and pepper.

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4

After the oven timer goes off, remove the baking sheet and push the roasted vegetables to the edges to make room for the salmon fillets. Put fillets skin-side down on the sheet.

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5

Put the baking sheet back in the hot oven and roast for another 10 to 12 minutes, until the salmon is opaque all the way through and flakes easily with a fork.

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6

Take the baking sheet out of the oven. The roasted salmon should go on top of the browned, crisp vegetables. Enjoy this tasty meal!

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also see

also see

Recipe For Mediterranean Tuna Salad