Roasted Salmon & Summer Veggie Medley 🐟🥔

 

This vibrant one-pan meal features perfectly roasted salmon fillet paired with caramelized zucchini, blistered cherry tomatoes, and baby potatoes — all kissed with olive oil and herbs. Fresh, flavorful, and super satisfying.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

1 salmon fillet (skin-on or off)

1 cup baby potatoes, halved

1 small zucchini, sliced

1/2 cup cherry tomatoes

1 1/2 tbsp olive oil (divided)

1/2 tsp paprika

1/4 tsp garlic powder

Salt & pepper

Fresh parsley or basil (for garnish)

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Season the veggies: Toss potatoes, zucchini, and cherry tomatoes in 1 tbsp olive oil, salt, and pepper. Spread evenly on the tray.

Prepare the salmon: Rub salmon with 1/2 tbsp olive oil, paprika, garlic powder, salt, and pepper. Place on the tray with the veggies.

Roast for 20–25 minutes, or until salmon flakes easily and potatoes are fork-tender. Tomatoes should be blistered, and zucchini golden.

Garnish with chopped fresh parsley or basil and a drizzle of olive oil or lemon juice.

Serve warm and enjoy a restaurant-style dinner at home!

Prep Time: 10 mins

Cooking Time: 25 mins

Total Time: 35 mins

Calories: ~520 kcal

Servings: 1 bowl