Roasted Salmon with Summer Veggie Medley

4. Preheat and prep: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup. This also helps the veggies and salmon roast evenly without burning or drying out.
5. Season the vegetables: In a large bowl, toss the halved baby potatoes, sliced zucchini, and whole cherry tomatoes with 1 tablespoon of olive oil. Add a generous pinch of salt and freshly ground black pepper. Make sure all the vegetables are evenly coated—this will help them roast to golden, crisp perfection. Spread them out on the prepared baking sheet in a single layer to ensure they roast, not steam.
6. Prepare the salmon: Pat the salmon fillet dry with paper towels to ensure a crisp, golden crust during roasting. Rub it with the remaining 1/2 tablespoon of olive oil, then season it with paprika, garlic powder, salt, and black pepper. These simple spices enhance the natural richness of the salmon without overpowering it. Place the fillet on the baking sheet alongside the vegetables, leaving space around it for even cooking.
7. Roast the dish: Transfer the baking sheet to the preheated oven and roast for 20–25 minutes. The baby potatoes should become fork-tender with slightly crisp edges. The zucchini slices will turn golden with a light caramelization, while the cherry tomatoes should blister and release some of their juices, becoming sweet and jammy. The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). Be careful not to overcook it, as salmon continues to cook slightly after being removed from the oven.
8. Garnish and finish: Once everything is roasted, remove the tray from the oven. Let the salmon rest for a minute. Then, drizzle a touch of extra olive oil or a squeeze of fresh lemon juice over the top for added brightness. Finish with a scattering of chopped fresh parsley or torn basil leaves for a final burst of color and herbaceous aroma.
9. Serve: Carefully transfer the salmon and roasted vegetables to a plate or shallow bowl. Spoon over any juices from the pan—they’re full of flavor. Serve warm and enjoy a restaurant-style dinner made effortlessly in your own kitchen.

Tips & Notes