This Roasted Salmon with Summer Veggie Medley is a vibrant, nutrient-rich one-pan meal that’s easy enough for weeknights yet elegant enough to serve guests. With golden baby potatoes, juicy blistered cherry tomatoes, and lightly caramelized zucchini, it’s a balanced dish where every component is seasoned and roasted to perfection—then brought together by the warmth of olive oil, herbs, and tender, flaky salmon.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 1 bowl
Calories: ~520 kcal
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, to taste
- Fresh parsley or basil (for garnish)
Directions
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